Hard agree. I specifically love more the explanations on the 'why' rather than the 'how to'. There's so much we don't think about with food that strongly impacts the texture and flavor.
I've never seen someone who can break things down so technically but such an approachable manner. I feel like a better chef after watching these, truly.
This is brilliant. For 50 years, my family has made fun of the seriousness with which I construct a sandwich. Lan Lam has laid out in clear and absorbing detail why it all matters.
@quakerwildcat - In the Douglas Adams novel, _Mostly Harmless_ , one of the _Hitchhiker's Guide to the Galaxy_ series, the protagonist, Arthur Dent, became stranded on a rural planet where he becomes the locals' Sandwich Maker. He takes his new profession VERY seriously. He gets a knife maker to produce several blades designed for his specific uses, the baker to produce fine breads, and uses only the best "Perfectly Normal Beast" meat. He finds it a good life (until the plot draws him on to other adventures).
After years of watching these videos, I finally feel compelled to make a corny comment praising Lan Lam. The videos are on their own amazing, but I'm far more impressed by the consistent quality of these instructionals throughout the years. A video with Lan Lam is always filled with not only great techniques that chefs use, but also highly applicable to homecooks like myself.
Triangles; something very satisfying about that first bite of the point, no agonizing over where to bit first, no cheek smear of filling, the perfect balance of crust, spongy bread, and fixings. Always gotta be triangles.
I have been a home cook for sixty years, and a cafe cook for ten of them. I use some of these tricks myself, but I never assembled them into anything resembling a plan or a lexicon of techniques aomed at the whole genre of sandwiches. Thanks!
I agree. It is a direct video on how to make something. None of the annoying, and completely pretend, chit-chat that clutters most of the other ATK videos.
Yeah I was like “this video is boring” and then she hits us with these meteors of flavor I’ve never heard of and would have never invented myself. Wow.
I do a fair amount of internet research on cooking / foods. Lan Lam is incredible, she explains how to achieve success, not follow these exact steps, to improve your results. I make a very good egg salad sandwich, my family and friends love it. The techniques that Ms Lam shares will take it and other sandwiches to the next level. Thank you!
I really want to thank you for this. This simple, constructive approach is so refreshing. As a result of your teaching, I switched up my technique with my favourite summer sandwich - fresh sliced tomato on homemade whole wheat toast - and not a SINGLE slice of tomato fell out of the sandwich. The flavour and texture descriptions for contrast are genius!
@@Rudy32225 Super quick way to imitate this -- microwave crisped pepperoni slices. 20 sec.s on HI, repeat 4 or 5 cycles. DO NOT cook for a whole minute.
another great vid Lan! I think the sandwich cut depends on what's on it, and how you are going to eat it. For example, a Grilled cheese that will be eaten and dunked into tomato soup I like triangle cuts for dipping...Egg Salad can be heavy on a skinny triangle slice of white bread, I think it holds it's structure better with a cut that makes the shape more of a square-easy rectangle...now you've got me thinking...tall sammys with lots of ingredients seem to do well with a stabilizing middle-slice of bread. the sandwich is cut into small squares like a club sandwich. definitely keeps the eating a little neater...
Well thought out and well said. Many people don't think about these things when making sandwiches, but doing so can mean the difference between a bad sandwich, an ok sandwich, or a spectacular sandwich.
Such a helpful video. I have taken the liberty of summarising it. Making a Sandwich - Lan Lam from TH-cam When I’m making this style of sandwich, there are three concepts I consider. 1. The treatment of the bread, 2. The contrasting flavours and textures. 3. The assembly. 1. Bread The bread should make up ¼ of the sandwich. This provides Structure and stability so the sandwich is easy to eat Enough filling so it doesn’t get lost in too much bread If using a bread roll remove some of the interior so it’s less bready, keeping the 25% bread ratio. To toast or not to toast No need to toast fresh bread or sliced, seeded or whole grain bread. Lan does toast to brown the surface of the bread, add texture, let the bread absorb more moisture. With stale bread brush it with oil or butter and cook the slice in a skillet over medium-high heat until it’s crisp and brown. This does two things for bread that toast and can’t. It crisps the surface really quickly, minimizing how much the bread dries out, and it adds a touch of richness. 2. Fillings Consider the texture of the ingredients with texture of the bread (chewy or soft). Have some soft ingredients and some crunchy ones. Season well with salt and vinegar. Sprinkle bland ingredients with salt, so the sandwich is salted all the way through. You don’t want a hit of salt on an otherwise bland sandwich. Contrast the ingredients soft, crispy, creamy, full or mild flavoured, juicy, dry, pungent (chilli, pepper etc) sweet, sour, umami. Blot very wet ingredients dry. 2a Some items for fillings Pickled avocados. Make a brine by stirring together half a cup of distilled vinegar, half a cup of water, one tablespoon of sugar, and two teaspoons of table salt. Cut a firm avocado into quarter inch thick slices and drop them in the brine for anywhere between minutes to two hours. Before you use them, be sure to pat them dry. You can keep these around for two days. The acid from that brine will keep the avocados from browning. Dijonnaise. Stir together equal parts Dijon mustard and mayo. Sumac Onions Thinly slice a small red onion ,then toss with three tablespoons of red wine vinegar, one tablespoon of sumac and a quarter teaspoon of table salt. Rest for at least 20 minutes. 3. Assembly The goal is that the sandwich holds together as you eat it. Sometimes the bread falls apart because it’s absorbed too much water. Solutions are to toast the bread. Or drain the wet ingredients on paper towels. Or waterproof the bread by brushing the bottom piece with oil, spreading with butter or adding a slice of cheese. Remove some of the interior to create a trough for the filling. Press your sandwich to give it more cohesion. Place grippy items like bacon, shredded greens, or potato chips between slippery items like pickles or tomatoes. Or you can just wrap it in plastic or parchment and peel the wrap away as you eat.
Another tip for sliced bread: if your toaster has a bagel setting, use that so only one side of your bread gets toasted. That way you have the toast texture on the outside, but it still is relatively soft on the inside. This especially works with bakery rather than mass produced loaves of bread. I've found that a fully toasted bakery bread can be a little too toasty/crunchy/roof of mouth scrape-y in sandwiches and is more apt to fall apart. Works really good for tomato sandwiches and BLTs. Also don't put too much bacon on a BLT even though you may want to put more.
If you have a toaster oven instead, stack the two slices together and toast like normal, that way the inside of each slice stays soft. My bonus hack is to then invert those slices. Toasted on the INSIDE of the sandwich. You get a nice soft, moist bite while still retaining the crispness of the toast.
It's amazing what differences in cultures you grow up in teach you because this is basically every lunch I ate as an italian-canadian. This has always been what a "sangweech" has been in my mind.
Another great video. Thanks Lan! Triangle sandwiches are easier to eat. You can bite from a corner the work toward the middle. They are also easier to hold, and hold together better without fillings squeezing out as readily.
I’m making Italian ciabattas today for my crew on the yacht , this video is helpful especially the part about removing some bread white to make way for filling . And then the idea about putting weight on it. Genius.
This video made me instantly a better cook. It is simply one of the best cooking videos I have seen lately. Super informative while entertaining, teaching a lot in a simple way. The olive oil trick to avoid that the bread absorb too much liquid was super good. It is super intuitive but anyway I never thought about it. Thanks for this piece of wisdom!
Lan Lam is like a gourmet sandwich, perfectly combining classic comfort with modern flair, and always leaving you craving just one more taste of her culinary brilliance.
Love the oil trick! I usually make sandwiches to take to football games. I use homemade sourdough and I do try to make some kind of barrier. After watching this, I’m go into give myself the summer to practice sourdough ciabatta rolls. Taking out some of the bread from the center also has another - use those pieces to make your own bread crumbs. Thanks for all of the great tips!
Great info, from a person that truly understands the subject, and everything in between. A bunch of people have said the same thing, but I have learned so much from your videos. Thank you!
That nicoise sandwich looks amazing! Fabulous presentation Lan!!! As a Californian that's been eating avocado for most of my life -- this is the first time I've ever heard of pickled avocados! Thanks for teaching me something new.
I made a char siu banh mi for lunch before watching this and it taught me much of the tips you shared. I can totally vouch for contrasting textures. It definitely takes the sandwich to the next level.
@@bd80247 I tried various recipes and compared them to my local Mexican market bolillos. The best I tried was Rick Bayless recipe. I’m also going to try using sourdough starter as he suggested. Before I would go to the market and wait for them to take out the hot bolillos. Then rush home to eat them with butter. I’ve also made his teleras recipe. It’s a flatter bread that comes out very light.
As a 53-year-old culinary expert with a profound passion for sandwiches, I must admit that I am utterly delighted when I stumble upon such exquisite sources of inspiration, much like this captivating video. You have truly brightened my day Lan Lam.
I usually do really good warm sandwiches, and prefer ‘hard’ crusty bread (baguettes, ciabatta) often lightly toasted with garlic as the base. Sauces, pestos, toppings are where the money is. Thanks for the kimchi idea, and that olive tapenade looks amazing. From now on I’ll remove some of inner bread to create a trough. Great tip! Tonight I’m doing a blackened portobello po’ boy. That’s oven-roasted portobellos with blackening spice, roasted green and yellow bell peppers and tomatoes, served on a lightly toasted garlic baguette with cayenne aioli and fresh, crispy romaine lettuce. It’s my current favorite. A flavor bomb.
Geometry my dear Watson- If you cut a sandwich into a rectangle and hold it with 1 hand you have 2 sides unsupported. Cut a sandwich into a triangle, hold it the same and you have only 1 side unsupported.
Sandwich`s are all about the bread, fresh good quality is a must."Ditching" some of bread from the roll is something I`m definitely going to do,THX Lan.As for slices of bread, triangles just taste better for no apparent reason other than it looks cool.That Pan Bagnat is a must try.Thx again.
Also, as you eat down to the apex of the triangle (assuming you don't start at that end!), there are fewer ingredients to splat out onto your clothing.
Every time I see a Lan video, I stop what I'm doing and watch. Worth it, every time.
😍🥰😉
Same.
She is the new egghead they lost, but cooler.
Hard agree. I specifically love more the explanations on the 'why' rather than the 'how to'. There's so much we don't think about with food that strongly impacts the texture and flavor.
She’s like my favorite teacher I never had
I've never seen someone who can break things down so technically but such an approachable manner. I feel like a better chef after watching these, truly.
Well said and totally agree. Her reverse sear for steak was a game changer for me (and is my default prep method for steak unless I'm grilling).
LAN is fabulous at this
and she did it in barely 10 minutes. Super impressive.
Knowing things and knowing how to explain things are two completely different skills!
This is brilliant. For 50 years, my family has made fun of the seriousness with which I construct a sandwich. Lan Lam has laid out in clear and absorbing detail why it all matters.
You be you.
@quakerwildcat - In the Douglas Adams novel, _Mostly Harmless_ , one of the _Hitchhiker's Guide to the Galaxy_ series, the protagonist, Arthur Dent, became stranded on a rural planet where he becomes the locals' Sandwich Maker. He takes his new profession VERY seriously. He gets a knife maker to produce several blades designed for his specific uses, the baker to produce fine breads, and uses only the best "Perfectly Normal Beast" meat. He finds it a good life (until the plot draws him on to other adventures).
@@MossyMozartI love that series. I’d almost forgotten about the sandwich making foray. 😅
Ha,, are you saying "barbarians!" to them before you eat?
I'm with you, a sandwich needs to be made just right.
After years of watching these videos, I finally feel compelled to make a corny comment praising Lan Lam. The videos are on their own amazing, but I'm far more impressed by the consistent quality of these instructionals throughout the years. A video with Lan Lam is always filled with not only great techniques that chefs use, but also highly applicable to homecooks like myself.
Every time I see a new episode with Lan Lam, I have to watch it. She is making me look like I know what I'm doing. Feels like a cheat code.
LAN is the only one that can make an 11 minute video about Sandwiches a must see!
😂😂😂❤
I'll also watch Brian David Gilbert's longer videos about food. But her and him are the only two I'll watch 10+ minutes of.
Ethan chlebowski!
The simple tricks like hollowing out the inside of the bread + the brushing with oil - blowing my mind. Lan always comes up with gold!
This lady is undoubtedly a star.
Lan is positively lovely, with the most beautiful, peaceful voice. And, her content is just superb!!
Agree about the voice, but she could work on her breathing as she keeps running out of air. This is not a criticism just a helpful suggestion.
She could've been the third host of Delicious Dish
@@Opuscus totally agree i find the vocal fry as she is finishing a sentence slightly annoying.
Triangles; something very satisfying about that first bite of the point, no agonizing over where to bit first, no cheek smear of filling, the perfect balance of crust, spongy bread, and fixings. Always gotta be triangles.
Circular tube; perfect every bite.
Also makes easy dipping if you've got a jus, soup, or sauce.
I have been a home cook for sixty years, and a cafe cook for ten of them. I use some of these tricks myself, but I never assembled them into anything resembling a plan or a lexicon of techniques aomed at the whole genre of sandwiches. Thanks!
❤
This is the content that the people want.
This was tremendously boring but OK
I agree. It is a direct video on how to make something. None of the annoying, and completely pretend, chit-chat that clutters most of the other ATK videos.
I especially like the idea for the pickled avocado and sumac onions.
Yeah I was like “this video is boring” and then she hits us with these meteors of flavor I’ve never heard of and would have never invented myself. Wow.
I do a fair amount of internet research on cooking / foods. Lan Lam is incredible, she explains how to achieve success, not follow these exact steps, to improve your results. I make a very good egg salad sandwich, my family and friends love it. The techniques that Ms Lam shares will take it and other sandwiches to the next level. Thank you!
Lan is a blessing to the world.
I really want to thank you for this. This simple, constructive approach is so refreshing. As a result of your teaching, I switched up my technique with my favourite summer sandwich - fresh sliced tomato on homemade whole wheat toast - and not a SINGLE slice of tomato fell out of the sandwich. The flavour and texture descriptions for contrast are genius!
I LOVES me some Lan Lam! She is a National Treasure!
You’re a master in cooking, teaching, and sharing! My hero in the kitchen.
Every video Lan Lam makes is 150% useful and 150% entertaining
2 Lan videos in one week. ❤❤❤
Love Lan and her wonderful informative videos! Will be making the sumac onions today!
New Lan video! Always a must watch.
How can I find more Lan videos? This is the first I've seen. :0)
Potato chips might be the GOAT sandwich topping. Happy to see them shown a little respect in the video.
A sandwich shop in Wellesley, MA, would add medallions of crispy fried bacon to their sandwiches. Another crunchy addition is fried onion rings.
@@Rudy32225 Super quick way to imitate this -- microwave crisped pepperoni slices.
20 sec.s on HI, repeat 4 or 5 cycles. DO NOT cook for a whole minute.
Agreed!!
Lan Lam. She is the best. Thank you.
another great vid Lan! I think the sandwich cut depends on what's on it, and how you are going to eat it. For example, a Grilled cheese that will be eaten and dunked into tomato soup I like triangle cuts for dipping...Egg Salad can be heavy on a skinny triangle slice of white bread, I think it holds it's structure better with a cut that makes the shape more of a square-easy rectangle...now you've got me thinking...tall sammys with lots of ingredients seem to do well with a stabilizing middle-slice of bread. the sandwich is cut into small squares like a club sandwich. definitely keeps the eating a little neater...
Well thought out and well said. Many people don't think about these things when making sandwiches, but doing so can mean the difference between a bad sandwich, an ok sandwich, or a spectacular sandwich.
Such a helpful video. I have taken the liberty of summarising it.
Making a Sandwich - Lan Lam from TH-cam
When I’m making this style of sandwich, there are three concepts I consider.
1. The treatment of the bread,
2. The contrasting flavours and textures.
3. The assembly.
1. Bread
The bread should make up ¼ of the sandwich.
This provides
Structure and stability so the sandwich is easy to eat
Enough filling so it doesn’t get lost in too much bread
If using a bread roll remove some of the interior so it’s less bready, keeping the 25% bread ratio.
To toast or not to toast
No need to toast fresh bread or sliced, seeded or whole grain bread.
Lan does toast to brown the surface of the bread, add texture, let the bread absorb more moisture.
With stale bread brush it with oil or butter and cook the slice in a skillet over medium-high heat until it’s crisp and brown. This does two things for bread that toast and can’t. It crisps the surface really quickly, minimizing how much the bread dries out, and it adds a touch of richness.
2. Fillings
Consider the texture of the ingredients with texture of the bread (chewy or soft). Have some soft ingredients and some crunchy ones.
Season well with salt and vinegar. Sprinkle bland ingredients with salt, so the sandwich is salted all the way through. You don’t want a hit of salt on an otherwise bland sandwich.
Contrast the ingredients soft, crispy, creamy, full or mild flavoured, juicy, dry, pungent (chilli, pepper etc) sweet, sour, umami.
Blot very wet ingredients dry.
2a Some items for fillings
Pickled avocados. Make a brine by stirring together half a cup of distilled vinegar, half a cup of water, one tablespoon of sugar, and two teaspoons of table salt. Cut a firm avocado into quarter inch thick slices and drop them in the brine for anywhere between minutes to two hours. Before you use them, be sure to pat them dry. You can keep these around for two days. The acid from that brine will keep the avocados from browning.
Dijonnaise. Stir together equal parts Dijon mustard and mayo.
Sumac Onions Thinly slice a small red onion ,then toss with three tablespoons of red wine vinegar, one tablespoon of sumac and a quarter teaspoon of table salt. Rest for at least 20 minutes.
3. Assembly
The goal is that the sandwich holds together as you eat it.
Sometimes the bread falls apart because it’s absorbed too much water. Solutions are to toast the bread. Or drain the wet ingredients on paper towels. Or waterproof the bread by brushing the bottom piece with oil, spreading with butter or adding a slice of cheese.
Remove some of the interior to create a trough for the filling.
Press your sandwich to give it more cohesion.
Place grippy items like bacon, shredded greens, or potato chips between slippery items like pickles or tomatoes.
Or you can just wrap it in plastic or parchment and peel the wrap away as you eat.
When Lan tastes something amazing, she doesn't have to speak...she just raises her shoulders and that says it. Lan, you're brilliant and adorable
I swear when this channel posts a video with Lan Lam I like the video first and then i watch it.
Me TOO!!!
Sandwiches are only limited by the imagination. Thats why I love them.
That sponge stunt was hilarious ... and effective
Useful. One is never too old to learn something new.
It's insane how this publication has been delivering _essential_ cooking advice for literally decades.
Sharpe angles are more appealing to the eye, so chefs use that trick to make their tasty food look even more appealing to the guests.
We love you, Lan!!!
Big fan Lan! Cheers from BC Canada
Another tip for sliced bread: if your toaster has a bagel setting, use that so only one side of your bread gets toasted. That way you have the toast texture on the outside, but it still is relatively soft on the inside. This especially works with bakery rather than mass produced loaves of bread. I've found that a fully toasted bakery bread can be a little too toasty/crunchy/roof of mouth scrape-y in sandwiches and is more apt to fall apart. Works really good for tomato sandwiches and BLTs. Also don't put too much bacon on a BLT even though you may want to put more.
If you have a toaster oven instead, stack the two slices together and toast like normal, that way the inside of each slice stays soft. My bonus hack is to then invert those slices. Toasted on the INSIDE of the sandwich. You get a nice soft, moist bite while still retaining the crispness of the toast.
Lan is amazing--these sandwiches look sooo good!
Everyone is awesome but I'm still partial to Lan🤩🤩. Thanks for the video. 😊
Lan is amazing, and she needs her own channel.
Every time I watch one of Lan Lam’s videos - I get hungry! And I feel that it is possible that I could make that delicious looking food.
Oh, this is good. Solved a couple of my "sandwich problems" in one short vid. Thanks Lan!
It's amazing what differences in cultures you grow up in teach you because this is basically every lunch I ate as an italian-canadian. This has always been what a "sangweech" has been in my mind.
Lan’s voice and recipes are very therapeutic.
I love the videos hosted by Lan Lam. She’s a wonderful presenter and I hope to see her in more content from ATK.
We are so lucky content like this is available. Bravo!
This is the second Lan Lam video I've seen today and she's phenomenal! THank you for sharing this her knowledge!
You always learning it's the great thing. THANKS LAM.
I learned senza la muliga in Italy years ago. Removing the doughy bread from one side is an absolute must in building a great sandwich.
That trick with the oil blew me away, great hack! Thank you!🙌
I love this Chef. Always adds to my knowledge.
Chef Lim Lam is the absolute best. All her teaching videos are perfect and very helpful.
Love the general frameworks that apply to all sandwiches. This is a master class I didn't know I needed on making sandwiches. 🤯🤯🤯🤯
Clicked for procrastination, learned A LOT, am now subbed and my GOD Mrs. Lam has the perfect voice, wow.
So informative as usual! I love all of her videos.
Wow. You rock. That information presented in 10 minutes was a masterclass. Incredible.
Love, love her videos. Easy food tech explained beautifully and with a bit of humor ❤️
Another great video. Thanks Lan! Triangle sandwiches are easier to eat. You can bite from a corner the work toward the middle. They are also easier to hold, and hold together better without fillings squeezing out as readily.
This was such a great video. These all looked amazing. Thank you Lan Lam.
Great video. I make sandwiches almost daily and love learning how to make them more interesting and delicious. Thanks!
Wow, that tuna sandwich looks awesome!
This felt very poetic. Thank you. 🙂
I recently started to make sandwiches more seriously, and this couldn't have come at a better time! This is such a great help, thank you!
LOVE Lan and her videos! ❤
Such a fantastic communicator!
"How to make a sandwich..." zzzz
"...with Lan Lam", oh now this is gonna be good. Always learn so much from Lan!
Hello Ms. Lam and it's always a pleasure to see you...💖
One of my favorites from ATK. This is simple cooking skills, with the most impact, at its best. Thank you Lan Lam!
I’m making Italian ciabattas today for my crew on the yacht , this video is helpful especially the part about removing some bread white to make way for filling .
And then the idea about putting weight on it. Genius.
Lan is such a great speaker and a chef ❤ plus she is Sooo Easy on the eyes 🎉🎉 hope she keeps making videos ❤
You took some basic ingredients and turned it into a million dollar sandwich. Looks like a masterpiece
This video made me instantly a better cook. It is simply one of the best cooking videos I have seen lately.
Super informative while entertaining, teaching a lot in a simple way. The olive oil trick to avoid that the bread absorb too much liquid was super good. It is super intuitive but anyway I never thought about it.
Thanks for this piece of wisdom!
Lan Lam is like a gourmet sandwich, perfectly combining classic comfort with modern flair, and always leaving you craving just one more taste of her culinary brilliance.
I'll need to watch this one a few times. So much information! Love it.
Love the oil trick! I usually make sandwiches to take to football games. I use homemade sourdough and I do try to make some kind of barrier. After watching this, I’m go into give myself the summer to practice sourdough ciabatta rolls. Taking out some of the bread from the center also has another - use those pieces to make your own bread crumbs. Thanks for all of the great tips!
Great info, from a person that truly understands the subject, and everything in between. A bunch of people have said the same thing, but I have learned so much from your videos. Thank you!
That nicoise sandwich looks amazing! Fabulous presentation Lan!!! As a Californian that's been eating avocado for most of my life -- this is the first time I've ever heard of pickled avocados! Thanks for teaching me something new.
I love your style of instruktion: very helpful!
I made a char siu banh mi for lunch before watching this and it taught me much of the tips you shared. I can totally vouch for contrasting textures. It definitely takes the sandwich to the next level.
This is so good. This sets my bar way too high. It’s real content.
This is the video I've been waiting for. I've been cooking since I was six years old, yet my sandwich game is weak. Thank you for another banger, Lan!
The best sandwiches start by making one’s own bread. I have been making bolillos lately. Easy to make and delicious.
I've never made those before, but have been interested. What recipe are you using?
@@bd80247 I tried various recipes and compared them to my local Mexican market bolillos. The best I tried was Rick Bayless recipe. I’m also going to try using sourdough starter as he suggested. Before I would go to the market and wait for them to take out the hot bolillos. Then rush home to eat them with butter. I’ve also made his teleras recipe. It’s a flatter bread that comes out very light.
@@bngr_bngr Thanks, that's really helpful! Can't go wrong with Rick Bayless. I stick to his recipes for a lot of the salsas I make.
Great video! Lan is a great
presenter as usual. I never really thought about sandwich construction.. awesome tips!
Another home run from Lan!
As a 53-year-old culinary expert with a profound passion for sandwiches, I must admit that I am utterly delighted when I stumble upon such exquisite sources of inspiration, much like this captivating video.
You have truly brightened my day Lan Lam.
To me, sandwiches are the perfect food. Thank you for this tutorial on amping up my sandwich game!
That's the most perfect sliced avocado I've ever seen
These videos are all excellent and extremely helpful.
Downloaded this video and re looked it up so I could like and comment, this is just what I was looking for, great video!
So many help tips. I've always hesitated removing bread but I'm going to try it.
11:24 A triangle is well-known to be the most structurally sound shape. A diagonally-cut sandwich, therefore, is the most powerful sandwich.
I usually do really good warm sandwiches, and prefer ‘hard’ crusty bread (baguettes, ciabatta) often lightly toasted with garlic as the base. Sauces, pestos, toppings are where the money is. Thanks for the kimchi idea, and that olive tapenade looks amazing. From now on I’ll remove some of inner bread to create a trough. Great tip!
Tonight I’m doing a blackened portobello po’ boy. That’s oven-roasted portobellos with blackening spice, roasted green and yellow bell peppers and tomatoes, served on a lightly toasted garlic baguette with cayenne aioli and fresh, crispy romaine lettuce. It’s my current favorite. A flavor bomb.
Geometry my dear Watson- If you cut a sandwich into a rectangle and hold it with 1 hand you have 2 sides unsupported. Cut a sandwich into a triangle, hold it the same and you have only 1 side unsupported.
Plus, it's easier to fit the corners in your mouth! 😉
That's brilliant!
I have two hands
Number of edges have nothing to do with clamping force. Stay in school.
@@johnsullivan8673 Clamping force? Who mentioned that? Are there comments missing even from this video? smh YT is going nuts.
Sandwich`s are all about the bread, fresh good quality is a must."Ditching" some of bread from the roll is something I`m definitely going to do,THX Lan.As for slices of bread, triangles just taste better for no apparent reason other than it looks cool.That Pan Bagnat is a must try.Thx again.
Also, as you eat down to the apex of the triangle (assuming you don't start at that end!), there are fewer ingredients to splat out onto your clothing.
@@MossyMozart Huh?
A great video from my favorite professional chef!
I must try these techniques.
Yep, it’s all about the bread. Thanks Lan for some good tips.
I LOVE Sandwich's FOR SURE!! These were ALL Really Great tips too!! Thanks a Bunch!!
Always great to see you cook and share techniques.
Summer is sandwich supper. Will be using these tips and ingredients. Thank you, Lan.
Thanks Lan. Lovely as always.
The Lan worship just can't be stopped!