My husband loves sandwiches any way they come: pressed, cold, footlong, open-faced...you name it, he is in. We recently made steak sandwiches that were to die for, and I am 100% convinced that the secret was good bread.
We used a ciabatta sandwich roll from the deli- living large, y’all. (You don’t have to make your own bread to enjoy fine bread, but if you have time, it is worth it.) First I cut the bread in half, then brushed the insides with extra virgin olive oil. Now here’s the key so listen up: then I dusted the olive oiled sides with salt and pepper.
Season your bread, people!
I popped those guys in the oven at 350 for about 3 minutes. Keep your eye on your bread. It very quickly goes from luscious with a hint of brown on the edges to a burnt mess.
Toasting and seasoning your bread will take your sandwich to the next level. Fry cooks have known this for a long time- think about the last hamburger you ate. I bet the bun was buttered and griddled!
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