The wide range of sandwich varieties to choose from allows us to categorize further this delightful, standalone meal. Each particular sandwich has its own recipes and standards followed by the cook. For example, put together ham and bread and you get a ham sandwich. Assemble bacon, lettuce and tomato and you get the BLT sandwich.
To further make things interesting, let’s see how sandwich varieties compare when they are made at home, in a deli or restaurant; whether cooked on the grill or uncooked (served as assembled); or meant for the savory palate or the sweet tooth.
Homemade, At the Deli or Restaurant Homemade sandwiches may easily be referred to as crude but with the sandwich makers available to homemakers right now, who says you can’t make a restaurant-style pastrami or club sandwich at home? With a fresher, healthier take on sandwiches, homemade is just as good as the professionally assembled and wrapped sandwiches from the corner deli or bistro.
Sandwiches as we assemble them — without the need to cook the whole of the sandwich except the meat or seafood fillings — are served uncooked and as is. This includes the peanut butter and jelly sandwich, tuna sandwich, and cucumber sandwich. However, there are varieties that are best cooked first before it’s served. These include grilled cheese sandwiches, sloppy joes, cheesesteaks, and panini sandwiches. Cook the sandwiches with the use of a panini press, sandwich maker, pan or griddle, toaster oven and even the grill.
Savory sandwiches have meat, seafood, cheese or vegetable fillings. We consume them as appetizer, snack or main course. At the other end of the spectrum are the sweet sandwiches that are created to accommodate lovely marmalades, jellies, and preserves. We could actually eat them as part of lunch or dinner (a light meal) and if we’re feeling whimsical, consider them as part of dessert.