Even a great sandwich can be improved with smart technique. Lan shows you how to elevate any sandwich with these game-changing tips.
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I think if you're throwing out half the bread before you make your sandwich, you've already conceded defeat. Maybe you just don't like real sandwiches? This video is nonsense.
Every time I see a Lan video, I stop what I'm doing and watch. Worth it, every time.
all okay but how do I do all this in commercial kitchen
Every time I see a Lan video, I stop what I'm doing and watch. Worth it, every time.
Triangle cuts are overrated. Its actually not better
great video, thanks!
Your dedication in cooking is always worth seeing. Share on khal.
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That voice !!! Great tips
You’re a master in cooking, teaching, and sharing! My hero in the kitchen.
This may be the most unhelpful video they've ever posted
We love you, Lan!!!
Tossing the inside of the bread is absolutely ridiculous tbh
The avocado/kim chee is genius.
I wish I could sandwich this video between two likes.
Never scoop the roll on a sandwich. Once you scoop the roll it goes from being a sandwich to a bread bowl. Challenge me if you want to be humbled.
9:45 those sammiches look extra extra yummy
Lan is amazing, and she needs her own channel.
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Why are sandwiches made by others more enjoyable than the ones made by myself? Is that a thing or just me?
Ladies and Gentlemen, Miss Lan.
I feel like she totally misunderstands the point of a samdwhich.
Does she have an ASMR?
Griddling just one side of your bread feels criminal…
Every time I see a new episode with Lan Lam, I have to watch it. She is making me look like I know what I'm doing. Feels like a cheat code.
The first tuna sandwich needs some pepper
Thank you for a great review. Bread excess can be removed using a circular apple core tool with a rotating advancing motion rather than picking out with fingers. This works especially well on a bagel with a more even controlled extraction of the unwanted bread.
And use the bread removed for croutons or bread crumbs!
(or collect some in the freezer for stuffing/dressing & bread puddings)
This iiS wonderful please can you do one for salads – how to make better salads 😋
Egg salad holds together better if mashed not chopped
Love your videos!
Great info, from a person that truly understands the subject, and everything in between. A bunch of people have said the same thing, but I have learned so much from your videos. Thank you!
Are we actually talking about sandwiches? Because right from the intro this is already applying to other parts of my life. Thanks Lan 🥰
Triangles; something very satisfying about that first bite of the point, no agonizing over where to bit first, no cheek smear of filling, the perfect balance of crust, spongy bread, and fixings. Always gotta be triangles.
Pickled avocado?! I will be trying
LOVING that haircut on you! Terrific!! Looking better than EVER! A knockout! And of course..always enjoy you presentations! But not offense…but nothing on Earth could get me to eat those first two sandwiches!! SORRY!! lol HUGS !!
One of the most important thing for me is the freshness of the bread. Putting it in a plastic wrapper will make the crust absorb more humidity and it will impact the crunchyness of the crust. If you're looking for sandwich knowledge, Belgium is a good place to go.
Viewing this video was a waste of my time. What compromises sandwich is a personal preference. Don’t tell me that a sandwich should be 25% bread. Bogus!!!
I usually work through the soggy bread conundrum based on layering of items.
My usual sandwiches have cucumber. If I'm at home I usually toast thoroughly (until the cheese is well melted) and eat soon, so I put the cucumber directly onto the bottom of the bread. It absorbs excess moisture that leeches out of the cucumber so it isn't drippy, but being actively toasted dries and crisps it up for structure.
If I'm eating at work though, the cucumber would risk making some of the bread soggy, so instead I put some slices meats or such at the bottom (which when toasted goes above the cucumber), then the cucumber, then the cheese. Since the sandwich sits for a few hours and usually gets pressed in a container to maintain structure, that's a lot of opportunity for the cucumber to leech water into the bread, making it kinda soggy.
Instead having it shielded from the bread and touching the cheese, the moisture leeches into the cheese which slowly absorbs it, and for me at least the softened cheese in a full sandwich is not an issue.
I'm not sure of this part but it feels like the saltiness in the cheese over those hours of contact might draw more moisture out of the cucumber and soften it slightly too, a fresh untoasted sandwich has a different texture in a few ways to one that's sat for a few hours, and I think the one that's sat is actually better. More soft and chewy and some flavours feel more balanced.
(and since I'm typing up a whole essay apparently, might as well describe my usual sandwich, going from the bottom up, toasted version)
Bread is tiger usually rolls (crunchy crust) or with sesame seeds on top (warmth when toasted),
Cucumber, middling flavour again, some varieties are quite strongly flavoured, but also don't want just green water,
Some sliced meats or reasoned substitute, usually ham or turkey for me,
Some cheese with a fair but not overwhelming flavour, like a particularly sharp cheddar. Plain cheeses are too indistinct, but the kinds of cheeses you eat with crackers and wine are too intense,
Baby spinach (put in quite a bit),
Hummus, the simple kinds,
Then finally some pepper, a little cinnamon, and some tabasco sauce (usually mixed into the hummus as its spread for distribution, don't want one concentrated spot of tabasco or cinnamon).
I appreciate your suggestions…definitely will try them to improve my skills, thanks! Btw…I saw you make lemon bars and it's the best recipe! My neighbors and I thank you!
triangle has good amount of non-crust edges and also has good corner pieces.
I've never considered removing some of the bread from my bread to fix the ratio – seems obvious now that you say it but sometimes it takes an example!
Try cooking the kimchi on a pan too.
Brilliance, I say! Another amazing video. I'll be employing these techniques and ideas soon, that's for sure. Looking forward to amazing my friends with delicious sandwiches this summer!
It may be just me but every time someone SAWS into the sandwich with a knife, I think to myself: my teeth aren't going to like that. That bread is gonna be HARD on the roof of my mouth.
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This video makes me fear that the people who destroyed Bon Appetit have moved over to Test Kitchen. Lan Lam is an amazing presenter but the director’s control is overpowering. They better kick out this group before they completely destroy everything.
I didn't know a 'sandwhich' could take HOURS to make. No thank you
This is EXCELLENT!