155. When making large batches of sandwiches, make all fillings first and refrigerate. (Leave tuna or salmon till last.)
156. Garnish sandwiches with radish flowers or fresh vegetable slivers for extra visual appeal.
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365 Cooking Tips & Tricks Every Cook Needs To Know
When making large batches of sandwiches, prepare these garnishes ahead of time and store in jars of ice-cold water till serving time. Drain and let sit on paper towel for a few minutes before garnishing plate.
157. You can freeze many types of sandwiches but avoid freezing those whose fillings contain egg, mayonnaise, lettuce or tomato.
158. When freezing sandwiches, wrap individually – don’t let flavors mingle.
159. If you run out of freezer bags, you can freeze sandwiches effectively and safely by wrapping them in waxed paper; then in aluminum foil. (Make sure all seals are tight and complete.)
160. When making sandwiches in advance, wrap them in waxed paper; then cover with a slightly dampened linen tea towel.
161. If you plan to cut the crusts off party sandwiches, by all means make your sandwiches in advance – but cut off the crusts right before serving, to prevent dried-out edges.
162. If using a fresh, whole loaf for sandwiches, chill it in the refrigerator before slicing (and use a very sharp knife). You won’t have those uneven torn bits, if you follow this advice.
163. You can make fancy-looking sandwiches really easily. Try ribbon sandwiches – three slices of bread, with the outer slices being white and the inner slice, brown (or vice-versa). Spread interior slices with soft fillings –
cream cheese, jam, hazelnut spread, chocolate spread or the like. Wrap in wax paper and chill for at 1-2 hours.
Cut off all crusts before serving.
164. Another type of party sandwich that looks impressive: Pinwheel sandwiches. Use really fresh bread, trim crusts first. Roll out bread with rolling pin. Spread with cream cheese or other soft filling. Place pitted olives or sweet gherkins in a line at one end of rolled-out slice. Roll up from the garnish end, as tightly as possible. Wrap tightly in foil or waxed paper, twisting each end to make a strong seal. Refrigerate for a minimum of 2 hours.
Cut into thin slices with a very sharp knife right before serving.
165. Rolled sandwiches are looser than pinwheels, and served in one piece. For an added touch, toast them by baking in a very hot, 450°F oven for 5-7 minutes.
166. Remember to take your butter out of the fridge a couple of hours before making sandwiches, if using butter. Whip it slightly when it has softened, to make it even more spreadable.
167. For the best, most consistent garlic bread, mince a fresh garlic clove or two (to taste) and add to room-temperature butter. Whip or beat together, until minced, fresh garlic is utterly dispersed through the butter. Let sit for at 15-20 twenty minutes, to blend the flavors.