A sandwich can be made with just about anything. Hot or cold, healthy or indulgent, spicy or sweet, plain or fancy, it’s infinitely versatile. It’s also supremely easy. Want to use up that leftover salmon or roast chicken? Make it into a sandwich. Perhaps the best thing of all is that with the basics in your kitchen—bread, condiments like French’s Mustard, and some sliced deli meats—you can have a stellar sandwich any time you like. Here is an A-to-Z guide to get you on the road to creating your perfect sandwich.
A is for Adaptable
The beauty of a sandwich is that the bread, fillings, and condiments can be anything you want, so think outside of the box (prosciutto, cheddar, apples, mustard—why not?). Search through your fridge and see what works.
B is for Bread
Bread can make or break a sandwich. You have to consider your filling when choosing the bread. A delicate, soft white or wheat might be ideal for egg salad, but crispy chicken schnitzel or drippy roast beef will overwhelm that bread. Think about bread flavor too: rye bread with pb&j? Try it if you dare.
C is for Crunch
Most good sandwiches are even better with a little crunch added to the mix. Add some shredded iceberg lettuce, cucumber slices, or sliced sweet bell peppers, or consider tucking your favorite potato chips inside your next ham and cheese. Don’t forget that you can get that crunchy goodness from your bread too.
D is for Distribution
Consistency of spread is crucial! Nothing is worse than a bite that’s missing all of the good stuff. Make sure you evenly spread your French’s Mustard to the very edges of the bread so every bite tastes its best.
E is for Easy
When in doubt, keep it simple! Breakfast, lunch, dinner . . . any time is a good time to slap some turkey and French’s Spicy Brown Mustard on a roll and chow down.
F is for Folding
Instead of laying meats or cheeses flat on the bread, lightly fold your prosciutto, roast beef, or mortadella to give your sandwich some lift. Go for thin slices of meat for the best texture.
G is for Grill
You can use a grill, grill pan, griddle, skillet, or even that panini press you forgot you owned to make a crazy good grilled cheese. Be sure to liberally butter the outside of your bread slices for the crispiest, crunchiest results.
H is for Heat It Up
Just as with any dish, sandwiches often benefit from a punch of heat. The options abound! Go the fresh route with sliced or chopped jalapenos, amp things up with pickled jalapeños or chopped pickled chiles, or keep it super simple with a squirt of your favorite hot sauce or a dab of spicy sambal oelek or chile crunch.
I is for Integrity
It’s easy to go into sandwich overkill and get slap-happy with the fillings. But make sure your sandwich has integrity. No one wants a sandwich that looks gorgeous but is so big there’s no way to bite into it.
J is for Jaw-Dropping
Yes, even a sandwich can be a work of art—just browse #sandwich on social and you’ll see the proof! If you’re looking for a stunner, consider making rolled tea sandwiches, multi-layered Dagwoods, or a super-duper giant sub.
K is for Know Your Knife
Have you ever gone to cut your sammie and everything squishes out? The key is using a sharp serrated knife and holding the sandwich firmly in place while cutting. Another tip: Cut on the diagonal—if you’re working with a square sandwich—for the best bite-ability.
L is for Layering Matters
Stacking is important. Spread your French’s Mustard, butter, cream cheese, or other spreads on both bread slices, then top your bottom slice with the meats and cheese. Veggies go on top—with lettuce last. You’ll want it securely placed near the condiments to help keep the sandwich glued together. Slippery sandwiches are messy and can kill a good sandwich vibe instantly.
M is for Melty
Don’t. Forget. The. Cheese. The classics include American, Cheddar, Mozzarella, provolone, and Swiss, but consider bumping up your sandwich’s flavor with Gruyere, Manchego, Brie, or Gorgonzola.
N is for Nourishing
Endlessly versatile (see A), sandwiches can be as healthy as they can be indulgent. Think of all the combos you can fix with nut butters and fresh fruit, or sliced avocado and crisp veggies, or roasted vegetables and poached eggs . . . made even better on delicious whole grain bread.
O is for Onions
For some folks, onions are a game-changer. Thick slabs of a red or sweet white onion bring an abundance of texture and flavor to the plate. If the sting of raw onion isn’t your thing, make your own pickled onions, like these.
P is for Pickles
Whether they’re on it or in it, pickles complete many of our favorite sandwiches . Remember that pickles come in all shapes and sizes, so if traditional pickles don’t float your boat, look for other options, like pickled asparagus, okra, and beets, as well as kimchi, relishes, chutneys, and chow-chow.
Q is for Quality
Using quality, top-shelf ingredients will yield the most delicious outcome. Seeking out fresh-cut deli meats and cheese, seasonal produce, and great condiments like French’s Creamy Yellow Mustard Spread can elevate your sandwich from meh to mighty.
R is for Repurpose
What better way to reuse yesterday’s leftovers than to turn them into tomorrow’s lunch? Cue Thanksgiving’s classic sandwich of leftover turkey, cranberry sauce, green beans, mashed potatoes, and gravy. Don’t shy away from piling on the goodies—just as long as you use sturdy bread and keep the sandwich bite-able . . . or just throw in the towel and deploy a fork and knife.
S is for Sliders
Little sliders are perfect for feeding a crowd, and you can mix and match your fillings for everyone’s tastes. Is a slider actually a sandwich? Most certainly yes.
T is for Toppings
Let’s pause and consider an open-faced sandwich in all of its beauty. Start with a big slab of thick bread, nicely toasted. Spread with condiments like French’s Honey Mustard and your favorite charcuterie, then go to town with the pretty toppings. Pictures welcome.
U is for Unexpected
Have you ever tried adding French’s Dijon Mustard to your everyday tuna salad? This is a good time to go a little rogue. You might find your new favorite in combos like grilled peaches and brie, peanut butter with bacon and banana, or even spaghetti with ranch dressing!
V is for Veggies
These are the unsung heroes (no pun intended) of many an excellent sandwich. While fresh veggies are the norm as an add-on (think lettuce, tomatoes, cukes, peppers), consider other options like giardiniera, or grilled and roasted veggies. And don’t forget: A straight-up veggie sandwich can be totally outstanding.
W is for Wrap It!
Wraps are decidedly easy to eat and hold up incredibly well when properly wrapped. (See what we did there?) Do it like the pros: Roll up your wrap tightly in wax paper, making sure to fold in the tortilla ends as you go so they stay tucked. Cut the wrap in half, then roll it snugly in foil to keep it intact until you’re ready to dig in.
X is for Xtra
To achieve new sandwich heights, go the extra mile with your condiments. Some of our favorites include French’s Dijon Mustard vinaigrette, green goddess dressing, creamy hummus, caper remoulade, fresh basil pesto, and anchovy paste.
Y is for Yellow Mustard
Most sandwiches are better with mustard, and nothing beats a classic. Stash a bottle of French’s Classic Yellow Mustard in the fridge for your every sandwich need—and also for the occasional hot dog and burger.
Z is for Zen
Making sandwiches is one of the least stressful things to throw together in the kitchen, so enjoy the process. You can go whole hog and make a sandwich masterpiece, or simply spread on the French’s and throw on your favorite meat and cheese for a fast favorite to get you started on your way to sandwich heaven.