Crunchy Sandwiches are Happy Sandwiches

Ooey, Gooey Crunchy Cheese Sandwiches

We love these. You’ve never had cheese sandwiches like these before! They’re two-way crunchy, crazy crunchy.

But you should use corn chips—they’re thicker and crunchier—and eat them right away. The hot cheese steals the crunch.

• As usual with cheese sandwiches, she put a lid over the sandwich as it cooks. That gets the cheese melting and the sandwich all luscious-gooey.
• From that sandwich shop in London--spread mayonnaise on the outside of the sandwich instead of butter. And the sandwich guys are correct—mayo on the outside makes the sandwich crisper.
• As soon as the sandwich is cooked, she pealed the two bread slices apart and loaded on the corn chips.

Mr. Pickle’s Crunchy Tuna Sandwiches

A layer of potato chips on your tuna sandwich makes this a whole different experience. And I like dill pickles and lettuce on my sandwiches. So, this is what Kamie made.

Always use white albacore white tuna. We agree—it’s always better.

Always drain your tuna well. Merri Ann, my bride, puts the tuna in a strainer and presses the liquid out with the back of a spoon. Kamie compresses the tuna and forces out the juice by pressing the lid down on the tuna after opening.

I like avocado mayonnaise. I think Kamie used regular mayonnaise. She added a tablespoon of dill pickle juice to the mixture. That was a great addition.

Now for the assembly: It’s tuna on the bottom, a layer of chips, lettuce, and dill pickles. She organizes these sandwiches to keep the chips dry and crisp.

Kamie tells me at home, for her family, she often adds a bit of horseradish to her tuna.

Kamie’s Perfect BLT

There’s not much better than a BLT on homemade bread. But then, you haven’t tried a crunchy BLT. It is better.

You can toast the bread here but if your bread is sturdy, there’s no need to.

• Cook the bacon ahead so that it is crisp and easy to bite through.
• She used mayo as a condiment.
• She put the bacon the bottom. Then she added cheddar potato chips, topped it with lettuce and finally, tomato slices. Don’t forget to salt and pepper the tomato slices.

The Classic Deli Sandwich

It’s amazing what a little pepper and salt does for a sandwich—even one of cold cuts. Kamie taught me that.

This sandwich is a work of art.

She diluted the mustard with mayo—maybe 50/50—spread on both slices of bread.

She put a layer of deli ham on the bottom slice of bread, then deli turkey. Then she put on a layer of chips.

She topped the filling with lettuce and finally, tomato.

Again, you can toast the bread here.

It’s Burger Time

She made a ton of burgers, much to the delight of those who wandered through the test kitchen. She got a little creative here with a mix and match of components.

• She put a mixture of mayo and mustard on the bottom bun and a mixture of mayo and ketchup on the top bun.
• She cooked the burgers with a choice of cheeses, cheddar and white, so that it was melting and sagging on the sides.
• She put a layer of chips and a variety of cheeses, then lettuce, pickles, and then tomato.

Finally, the PBJ’s

Chips on peanut butter and jam sandwiches, that was a tougher sell with most of the crew. Most were willing to try a small sandwich but it was a tough sell if they had burgers first. But most said, “It’s better than I expected.” Kathryn said that was how she made all her sandwiches.

It was better than I expected. Certainly, worth trying.

Kamie used kettle cooked chips on these for a little extra crunch.

If you would like more of Kamie's sandwich recipes, see our Tuscany Tomato Bread Mix page.