The best homemade sandwich breads are surprisingly simple
Imagine, if you will, that there is a sandwich hotline. Making a sandwich and want to nail the optimal combination of ingredients? Dial 1-800-SANDWCH and a friendly sandwich lover on the line will help you make decisions. Should you use Kewpie mayo or Dijon mustard or both? Does this kind of sandwich call for lettuce, spinach, arugula, slaw, kimchi, or mustard greens? How many meats is too many meats? The sandwich hotline will guide you.
I know what you’re saying. “Isn’t life hard enough?” you ask, after sighing audibly. “Now I have to make my own sandwich bread, too?” But here’s the thing about sandwiches that most of us know very well: a good sandwich deserves the very best. While there is a special place in heaven for a peanut butter and jelly sandwich on packaged white sandwich bread, here, on earth, the reality is that— no matter how glorious the ingredients it contains — prevents a perfectly good sandwich from attaining true greatness.
By no means do you have to become a devoted sourdough bread disciple to level up your sandwich game. In fact, the most delightful homemade sandwich breads are simple tin breads made with commercial yeast. They can all be prepared and baked in under a few hours and I promise you they will taste better than Arnold’s. Arnold’s is fine, it serves its purpose, toasts up well, and can handle a good number of toppings.
Of course, when it comes to bread, we all know that there is no one supreme bread and that there’s no competition and that all bread is special, even the grocery store stuff. But if I can offer one suggestion on your path to making your own, it’s that you cannot go wrong with Kristina Cho’s master of all milk breads recipe, from her book. Fluffy, light, perfect to toast, and versatile for every kind of sandwich you’d want to make, it’s as close to the ideal sandwich bread as you can find.
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