What’s the perfect sandwich? Everyone’s got their own personal preferences, of course. Maybe you’re a “slather the whole thing in mayo and hope for the best” kind of person. Maybe you’re a “let’s throw some crisps in there and see what happens” kind of person. Maybe you’re even an “I don’t care what’s in it as long as it’s got a shitload of gherkins somewhere in its midst” kind of person. Sandwiches are one of the most perfect foods on the planet and I’m pretty sure that everyone is quite opinionated about what constitutes the perfect sandwich.
Personally, I think a sandwich has to got to have the right textural balance to be “perfect”. It needs to have a contrast between its softer elements and crunchier elements and be simultaneously wet but not-too-wet. Basically, I haven't got a clue what the perfect sandwich is until I’m halfway through it and find myself nodding my head in pure, bread-induced ecstasy.
To try and come up with a more official definition – one that a university student could quote in an essay as the OED's definition of a "perfect sandwich" – I asked some of the UK’s very best sandwich experts to give me their number one tip on making the perfect sandwich. If you follow all their sage wisdom, it’s very likely that you’ll have all the building blocks of an unbeatable sanger on your hands. You’ll never look at two slices of bread the same way ever again, MOB.