We kicked off National Sandwich Month on August 1 by unveiling our ultimate list of Denver’s 31 must-try sandwiches. And while we’ve been busy celebrating (aka stuffing our faces) ever since, in between bites, we caught up with local chefs to talk sandwiches. What makes a good one? Why is the bread so important? How should the ingredients be stacked? Find their collective musings—from the glory of the soggy PB & J to the secrets behind the ultimate barbecue beef sandwich—below.
Meat thickness matters
On ingredients: Cut each of the meats to the thickness that allows the characteristic flavors and textures to shine. For example, the proper thickness of prosciutto di Parma and salami vary greatly. Our lettuce will be shaved on the deli slicer, as the texture created with that crunch is important to the bite experience.
Josh Pollack of Rosenberg’s Bagels & Deli
Use pickles
On ingredients: Every sandwich needs something acidic: a good pickle, a gherkin, giardiniera, or even a fermented product such as sauerkraut or kimchi. This addition brings a good depth of flavor, texture, and sometimes spice.
Lon Symensma and Jeff Stoneking of ChoLon
Build from the bottom up
On sandwich architecture: Always build up. Put the driest ingredients on the bottom and the wettest on top. That way, the bottom piece of bread doesn’t get soggy and disintegrate.
Hosea Rosenberg of Blackbelly Market
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