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Sandwich making

Perfectly balanced snack or a whole meal, sandwiches are quick to prepare, quick and easy to eat and perfect for the lunch box.

Sandwiches have come a long way since 1762, when John Montague, Earl of Sandwich, reputedly asked a servant to bring him some meat between two slices of bread so that he could eat without having to leave the gaming table.

Hot or cold, sweet or savory, sure there is a sandwich to suit every occasion and every taste. With the variety of breads available today, it is easy to make the perfect sandwich to suit your mood.

The basics of sandwich making

Spread the butter and filling right over the bread. The edges will be moist this way. Getting the butter out of the fridge in advance, to let it warm to room temperature, will make easier to spread it evenly.

Spreading butter, mayonnaise or cream cheese creates a protective barrier against moist toppings and fillings, preventing the sandwich from getting soggy.

Use crisp vegetables -like celery or Chinese leaves- instead of the traditional salad leaves on sandwiches made long in advance. By wrapping them with cling film or foil -prevents drying- and storing them in the refrigerator, you can keep sandwiches fresh looking and appetizing for up to 24 hours.

Cut sandwiches in different shapes, with a sharp knife or cookie cutters, to make them more interesting; roll them in pinwheels; use different breads on top of the traditional loaf, including pitta pockets, tortilla, rolls croissants and all sorts of buns.