Home' Trinidad and Tobago Guardian : August 30th 2014 Contents A34
Guardian www.guardian.co.tt Saturday, August 30, 2014
Gone are the days when the sandwich loaf is the
only bread available in local supermarkets. These
days it s not hard to find a variety of breads and
in the bakeries, you can get challah, ciabattas,
baguettes and even sourdoughs. This guide from
food Web site Food 52, gives some helpful tips about
getting the best out of different kinds of breads.
Sometimes, only a sandwich will do. Pasta seems
too complicated while meat is too fussy and begging
needily for side dishes. The sandwich, however, is
deceptive in its simplicity. It seems easy---bread, fill-
ings, eat---but the sandwich actually requires a complex
balance of textures and flavors. (Which is probably
why they are such a hot topic for debate.) Have you
ever had a burger with a too-crusty bun? Then you
know the subtle tragedy of having chosen the wrong
bread for the sandwich at hand.
The cardinal rule of sandwich-making (and often
the most difficult to master) is that textures need to
work together, side by side. Most people take this
very seriously with fillings, and then leave the bread
by the wayside. Choosing the right bread rests firmly
in your control, it just takes some basic knowledge
and a bit of creativity. Luckily, we ve sliced things
down by bread type to ensure that you re fully pre-
pared for sandwich domination.
Brioches and challahs
In the realm of soft and squishy, we tend to lean
towards challah (pronounced hallah) all day, every
day. Some breads work with almost everything, and
challah---like its sweeter French cousin, brioche---is
one of them. If you re looking for fluff or sweetness
as a balance to salty flavors, look no further. Both
of these breads will also stand up to savory, salty
prosciutto, umami-packed condiments, and even
lobster salad. You can also play up their subtle sweet-
ness with a smear of nut butter or chocolate spread.
Rolls and thick-cut slices
Would you ask a baby to carry your duffel bag for
you? No, you wouldn t. Then don t ask a thin hole-
y slice of bread to do the work of a Kaiser roll. Heartier
sandwiches, like pulled pork or meatballs, require
more support, so go with a bun or roll. If you re set
on slices, remember that fillings more likely to get
soggy---like marinated steak or tomatoes for bruschet-
ta---benefit greatly from thick-cut slabs of bread.
On the opposite end of the spectrum from your
hefty two-hands-required sando are those sandwiches
that require a lighter touch. If you re crafting a lovely
open-faced sandwich or tartine, the last thing you
want to do is drown out your fillings. While baguettes
are versatile (and can be eaten in one sitting for lunch,
with some brie), they also allow for thinner slicing,
which means that your other ingredients get their
chance to shine. Baguettes are also a wonderful blank
canvas for more serious toppings, especially if you re
feeding a crowd: toasts, toasts, and more toasts are
a foolproof party trick.
Though some would argue that a wrap does not
a sandwich make, we like to be prepared for any and
all situations, regardless of sandwich politics. Breakfast
scrambles are perfect swaddled in lavash; kefta and
falafel feel right at home snuggled into a pita; and
don t even get us started on burritos. Just be sure
your filling is malleable enough to get rolled up.
Do you want to make a Mediterranean-influenced
sandwich? Of course you do. Choose (or better yet,
bake) an olive-oily bread like focaccia or ciabatta.
Feel like being literal about this? An olive bread it is.
This is the ideal opportunity to get your bread hum-
ming in sweet harmony with your feta, your pickles,
and your capers.
Want a healthy midday sandwich to fuel you
through the afternoon, like this smoky tempeh and
hummus number? Get a grain-laden bread in the
game. Earthy, multi-textured loaves are a perfect
match for equally good-for-you fillings like leafy
greens, sprouts, spreads, and tofu or tempeh. They
also make a mean PB&J.
Going for a BLT or grilled cheese? Stick to some-
thing equally classic, like a loaf of crusty sourdough.
These simple sandwiches are all about what s in the
middle and you want a bread that will showcase that.
The balance of soft chew, crusty crust, and a slight
tang often make this our default bread. Sourdough
also plays well in decadent chocolate sandwiches or
other dessert-like forays, for those who like a little
salt in their sweet. (food52.com)
How to pick the right
bread for a sandwich
The French love baguettes because of their versatility. They can be sliced thinly and toasted and used as
chips for dips.
Challah bread is a Jewish bread that is traditionally
eaten on special occasions. Over the years, it's
become more mainstream and can now be found in
local high-end bakeries.
ORANGE IS THE NEW BUDGET
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