Thread 21557482

Give me a BLT. No mayo. Ketchup instead.

Mayo is the literal ideal sauce to go on any form of bacon-based sandwich. It and the juices from a nice few strips of 'con, preferably with a grind of black pepper, go beautifully together. Ketchup is a foodstuff made exclusively for children.

>>21557482 (OP)
You don't need ketchup, the T provides that

>>21557487
I respect your opinion but I do not like any white sauces.
>>21557489
The ketchup provides the ketchup.

may and tomato make the sandwich

>>21557494
How do I learn to like mayo more, anon? It just seems so creamy

>>21557492
I dabble hard in white sauces. Putting ranch dressing on a BLT is one of the finest pleasures.

>>21557497
Anywhere that sells mayo will also sell its light version, which will eventually ween you onto the harder stuff.

>>21557501
I wish I liked white sauces more. Chicken sandwiches look so fucking good

>>21557482 (OP)
i got a BLT over the weekend and it didn’t have mayo and the toast was too toasted and it was awful. i was very upset

>>21557497
I didn't like it as a kid either but it grew on me. You dont have to like it...it shouldn't be forced

>>21557497
mayo is weird in that it’s absolutely disgusting on its own. most condiments are sort of like that too, but eating a bowl of mayo would be way worse than a bowl of mustard imo. mayo is just pretty gross.
BUT
it’s absolutely necessary for certain things, like BLTs, and a lot of other sandwiches. it’s also pretty damn good as a dip for french fries.

>>21557526
> damn good as a dip for french fries.
that is so close to just eating a bowl of it with a spoon. this is a line I cannot cross

>>21557482 (OP)
I'll uhhhhhhhhhhhhhhhhhhhhhh.... I'll have the same, but keep the mayo and hold the tomatos. Hate tomatos.

I've made BLTs for lunch the last two days because I had a nice loaf of crusty bread and some locally grown tomatoes. Used butter lettuce, and put some mayo and a little toom (garlic spread) on there, 10/10

>>21557867
there’s only 3 letters to it. you can’t just fucking take one of them away. “yeah just gimme a BL bro” you don’t have a fucking clue
do you have any idea how ridiculous you look? and there’s plenty of you dirtbags to go around too, just know you are the laughing stock of the community. I want to torture you. keep you chained up in the closet so I can pelt you with tomatoes while I hit my whippets . and I’d give you 1 thing to eat per day, a tomato.

>>21557946
Anon calm down...it's not worth it dude...

>>21557482 (OP)
That's not a BLT that's a BLT sandwich which is exponentially worse in both taste and healthiness because of the inclusion of bread.

Do better.

>>21557482 (OP)
better than ketchup

>>21558408
are you suggesting to eat it in salad form?

How do i git gud at sandwiches? Is there any high level basic information or principles on samdwich construction? Yeah yeah, i get the general idea of just toss a bunch of shit in there that you lile and it'll work out, but time and time again, despite doing this for a very long time (35y/o blue collar dude packin own lunches forever) i still don't really understand the hits or misses, although admittedly "even though" something worked good one time, i won't necessarily be able to repro it perfectly the next time on account of what kind of bread/meat/cheese is available next time I hit the supermarket to restock. This is the sandwich I will eat tomorrow, it is not the same as the sandwich I had today [+ salami, - bologna]. I don't typically buy sandwiches, my routine being make my own lunch in the hot months, buy something hot in the cold, but recently due to having shit going on and forgetting to make one, or shop for things to do so, i have bought a couple cold sandwiches at a couple places, and it's all been pretty consistantly better than most of the things i make myself. I don't understand complementing fillings, or use sauces at all.

Are there any good resources for some basics to "take it to the next level" beyond tossing random things (mainly roast beef, italian things [e.g. salami, bologna], turkey[standard, spicy, etc...], maybe chicken, maybe bacon [don't do this often because it'll be eaten cold] and some cheese [typically pepperjack, provolone or swiss) between two random slices of bread (ranging from mini naans to cibatta, but most often sub rolls) and it'll probably be fine?

I don't do lettuce or tomatoes etc.... vegetables because i make these the night before, or morning of; where either way they'll be sitting in the fridge or a cooler for several hours and get mushy

>tl;dr seeking some basic sandwich making information to make better ones than I do now

>>21558442
proper layering is important. and it can’t be overstated what a big deal the bread is. figure out what types work best with any given sandwich. the fresher the better obviously.
but if you “don’t do vegetables” why the fuck are you effortposting about upping your sandwich game or whatever. my recommendation to you is microwaveable cheeseburgers

>>21558422
Never heard of LETTUCE?

I ordered a tuna sandwich at Jimmy John's recently and here's how much fucking tuna they put on it. I was in the drive through so I didnt see him make the sandwich and didnt notice until I got back to work. Never go to JJ's during lunch rush

>>21558459
my perplexion lies in the fact that not once has the phrase “BLT” ever been used to mean a salad

>>21558470
why would you not just buy a can of tuna for 40 cents or whatever instead of going to jimmy johns and getting financially violated for this

>>21558478
Because sometimes its nice to have someone else make your food for you.
>why do people buy prepared food???
Are you retarded?
I trust you have built your own home by hand and chopped down all the trees to do so by yourself, yes? Why would you buy a home when you could just make one lmao

>>21558417
Put it on your meatloaf...trust me..sooooo good

>>21558456
>layering
Can you expand? I always thought it was more or less meat on the bottom, cheese oeln thr top?

>veggies (and sauces)
How do you deal with this when preparing something that'll be wrapped up hours before consumption? It's not like I havent tried before, or eaten a freshly made sandwich, i've just experienced nothing but soggy with everything I've made the night before or morning of when attempting, any texture or flavor that works good when made on the spot (same case with bacon) just turns to soaked slop when pre-made.

I get that the sheer fact i gotta wrap and refrigerate hours prior to consumption means concessions but how do i do better given the my inherent constraints?

>>21558561
>Can you expand? I always thought it was more or less meat on the bottom, cheese oeln thr top?
nta but I always have a layer of lettuce on both the top and bottom (preferably with a thin layer of mayo on at least one) to keep the tomato and/or bacon grease from soaking into the bread too much. Alternatively, you could also toast one side of each piece of bread and put the toasted part on the inside

>>21558442
good bread can be eaten by itself. start with good bread. don't put wet ingredients on until you are seconds away from eating it, the bread will get soggy

>>21557536
That's why you make fry sauce instead.

>>21557946
yeah just gimme a BL bro
>gets boy loved

>>21559269
Hear ya, bread can be such a pain in the ass... costco has some good shit (really love their ciabatta) consistently but in quantities that will go bad unless im eating 3/day every day which im not going to do, so i usually end up with whatever was near the deli counter at the grocerystore

>>21558651
>pretoasting
>spreading sauce or using thin lettuce as insulation
Awesome, exactly the kinda stuff im looking for thanks man

>>21559747
You're welcome anon. I wouldn't suggest the pre-toasting method if you're going to wrap it up and pack it in your lunch for later in the day though, it won't stay crispy, I would go with the layering method instead.

>>21558488
>making a tuna melt is the same is handbuilding a log cabin
Kek

>>21559787
Yeah ill try get some seasoned mayo and lettuce or something, i don't have a toaster (or i might have one in a box somewhere, i just don't toast things, other than buns on a grill, and not about to fire that up just for this)

Do you know anything about composition? Actually on lunch break rn and just ate my sandwich (salami/roast beef/turkey/pepperjack) and yesterday's (bologna/roast beef/turkey/pepperjack) was better. I just put in things i like (based on whats still in the fridge or was available at the deli) and it's generally OK but noticably better or worse from time to time.

I guess im also kinda lazy on meats... i just grab whatever pre-cut ziplocked stuff (from the deli, not like oscar mayer bologna prepackaged, so whats there isn't always the same, theres usually roast beef, turkey, so one or both are always there, but the type of cheese and other meats [salami or bologna or other italian sounding things] vary in situations) i probably should just ask the dude at the counter to slice me up what i want than settling for the scraps

>>21560194
consistency can matter, i don't want thin sliced or thick sliced ham on my sandwich, for some reason it's better as shaved. But then capicola, as good as it is thin sliced for eating straight so you feel like you're eating a lot, the thicker cuts are more satisfying
other anon is right, i prefer sandwiches with oil/vinegar on the vegetables, but for some reason shredded lettuce elevates over a whole lettuce leaf

WITHOUT MAYO ARHGGHHH

>>21560231
Oh i didn't so much mean thickness, i've kinda settled on liking "normal" thickness (not the labeled thick or thin ones) helps for proportioning, ive had some experiences with putting in too much or too little meat with thin and thick, i meant more about... i guess you could call it meat pairings? E.g. yesterdays (bologna, turkey, roast beef) felt like a good combo flavor and texture-wise, while today's (salami, turkey, roast beef) felt kind of homogenized and bland (i think the roast beef and salami are too similar; and them being 2/3 of the meat overpowered any variety or flavor from the turkey)

>>21557482 (OP)
>Give me a BLT. No Mayo. Ketchup instead.
no

>>21558442
Watch how the sandwich shops do it.
>fresh, quality bread
>careful layering
>almost always very thinly sliced vegetables
All of your ingredients should be at room temp before assembling and you can get them there in about 15 seconds in a microwave. This small step makes a huge difference
>>21558561
Quality sandwiches need to be eaten immediately after they’re prepared. When possible, package each ingredient separately and assemble in situ.

>inb4 “people will think i’m an autist if i package all my sandiwch ingredients separately, then nuke them each separately, then assemble my sandwich in the breakroom”
That’s true. If it applies to you, you are a wagie, and undeserving of a quality sandwich.

>>21560317
I wouldn't do that if I were you, if you blow a tranny's dick off you're just giving them what they want for free

>>21560236
AAAAAAAAAAAAAAAAAAAAH I HAVE TO DO MY JOB THAT I TRAINED FOR AND ASKED TO DO REEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE

>>21560454
one of the most relatable things I've ever read

>>21557482 (OP)
Ketchup blows, i just have hot sauce or mustard on my BLT if i dont want mayo.

>>21557482 (OP)
BLT? More like LGBT lol

>>21557492
>I do not like any white sauces.
Then stir it with some ketchup so it's pink. You can't have a BLT without mayo.

>>21558442
Theres a thorough video on the proper assembly of a sandwich by some youtuber with orange hair. He's well known on this board. I'll share a link when I get on my computer.

There's a gay sandwich shop near my old place that had Lettuce, Guacamole, Bacon, Tomato and Queso sandwiches. Pretty good.

>>21557492
Why would you care about the color retard