Simple Rules for Better Sandwiches | Techniquely with Lan Lam

[@quakerwildcat]

This is brilliant. For 50 years, my family has made fun of the seriousness with which I construct a sandwich. Lan Lam has laid out in clear and absorbing detail why it all matters.

[@a.s.3267]

You be you.

[@MossyMozart]

@quakerwildcat - In the Douglas Adams novel, _Mostly Harmless_ , one of the _Hitchhiker's Guide to the Galaxy_ series, the protagonist, Arthur Dent, became stranded on a rural planet where he becomes the locals' Sandwich Maker. He takes his new profession VERY seriously. He gets a knife maker to produce several blades designed for his specific uses, the baker to produce fine breads, and uses only the best "Perfectly Normal Beast" meat. He finds it a good life (until the plot draws him on to other adventures).

[@lsheffield6205]

@@MossyMozartI love that series. I’d almost forgotten about the sandwich making foray. 😅

[@thejohnbeck]

Ha,, are you saying "barbarians!" to them before you eat?

[@anobahnyante]

I'm with you, a sandwich needs to be made just right.

[@derrickmickle5491]

Every time I see a Lan video, I stop what I'm doing and watch. Worth it, every time.

[@poet79eyes]

😍🥰😉

[@AldrickTanith]

Same.

[@colddash5598]

She is the new egghead they lost, but cooler.

[@comfortabledoug85]

Hard agree. I specifically love more the explanations on the 'why' rather than the 'how to'. There's so much we don't think about with food that strongly impacts the texture and flavor.

[@genericusername5909]

She’s like my favorite teacher I never had

[@DowntownDiva]

I've never seen someone who can break things down so technically but such an approachable manner. I feel like a better chef after watching these, truly.

[@Chris-ji4iu]

Well said and totally agree. Her reverse sear for steak was a game changer for me (and is my default prep method for steak unless I'm grilling).

[@tomtiernan8134]

LAN is fabulous at this

[@joshsmithward8848]

and she did it in barely 10 minutes. Super impressive.

[@steuarthoce3451]

Knowing things and knowing how to explain things are two completely different skills!

[@Cristina.Castillos]

After years of watching these videos, I finally feel compelled to make a corny comment praising Lan Lam. The videos are on their own amazing, but I'm far more impressed by the consistent quality of these instructionals throughout the years. A video with Lan Lam is always filled with not only great techniques that chefs use, but also highly applicable to homecooks like myself.

[@sevenflashowls]

LAN is the only one that can make an 11 minute video about Sandwiches a must see!

[@HeatherValentineMsFoodie]

😂😂😂❤

[@wodediannao4577]

I'll also watch Brian David Gilbert's longer videos about food. But her and him are the only two I'll watch 10+ minutes of.

[@Emperorerror]

Ethan chlebowski!

[@JajYai]

Lan makes make a sandwich like sience. I like that i like to know why a sandwich is good or why its not good.

[@kathrynsmith3460]

Never thought about improving sandwiches beyond the filling, other than grilling or toasting. Now, I know these techniques will significantly increase my sandwich successes. 🎉

[@blakehobson4096]

This is the content that the people want.

[@weatheredtome]

This was tremendously boring but OK

[@spbeckman]

I agree. It is a direct video on how to make something. None of the annoying, and completely pretend, chit-chat that clutters most of the other ATK videos.

[@seannemetz4856]

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.

[@nicolehalligan9024]

Lan is positively lovely, with the most beautiful, peaceful voice. And, her content is just superb!!

[@Opuscus]

Agree about the voice, but she could work on her breathing as she keeps running out of air. This is not a criticism just a helpful suggestion.

[@Tropfl]

She could've been the third host of Delicious Dish

[@TheWibbo]

@@Opuscus totally agree i find the vocal fry as she is finishing a sentence slightly annoying.

[@johnc6440]

This lady is undoubtedly a star.

[@adamkelly2256]

It is a privilege to watch a master at work.

[@slobodkin]

This woman is fantastic: her voice, presentation and overall knowledge is chef’s kiss💋

[@grahammcfadyenhill9555]

I have been a home cook for sixty years, and a cafe cook for ten of them. I use some of these tricks myself, but I never assembled them into anything resembling a plan or a lexicon of techniques aomed at the whole genre of sandwiches. Thanks!

[@BoxdHound]

❤

[@dumodude]

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.

[@toolbaggers]

Circular tube; perfect every bite.

[@caesarsalad77]

Also makes easy dipping if you've got a jus, soup, or sauce.

[@morganahoff2242]

That was the only option my dad gave me when I was growing up -- cut in half, or on the diagonal? I always picked the diagonal, and never thought about why. But I agree, biting off the point first is probably the reason I preferred it as a child.

[@djoscartj]

Same principle to a pizza slice 🤌

[@lowlandbear]

I’m specially grateful for the way you make me think about cooking, you make cooking much more fun even when my own creations are just healthy meals

[@Mathew247]

When Lan tastes something amazing, she doesn't have to speak...she just raises her shoulders and that says it. Lan, you're brilliant and adorable

[@MJ-98]

Every video Lan Lam makes is 150% useful and 150% entertaining

[@charlenemack7040]

I love this young ladies voice. I find it very soothing.😊

[@michaelratcliffe7559]

Every time I watch one of Lan Lam’s videos - I get hungry! And I feel that it is possible that I could make that delicious looking food.

[@MLFranklin]

I especially like the idea for the pickled avocado and sumac onions.

[@evenoddprime]

Yeah I was like “this video is boring” and then she hits us with these meteors of flavor I’ve never heard of and would have never invented myself. Wow.

[@dncprncss]

Love that Alan teaches her subscribers the science behind cooking. That’s like teaching us how to fish.

[@G8tr1522]

It's insane how this publication has been delivering _essential_ cooking advice for literally decades.

[@Fedddymexcan]

I do a fair amount of internet research on cooking / foods. Lan Lam is incredible, she explains how to achieve success, not follow these exact steps, to improve your results. I make a very good egg salad sandwich, my family and friends love it. The techniques that Ms Lam shares will take it and other sandwiches to the next level. Thank you!

[@abeindoria]

Lan is a blessing to the world.

[@kaisersozay8978]

Brilliant, simple, amazing. I just raised my sandwich game by miles in 15 minutes. 🥰

[@amit_patel654]

This felt very poetic. Thank you. 🙂

[@channah64]

I really want to thank you for this. This simple, constructive approach is so refreshing. As a result of your teaching, I switched up my technique with my favourite summer sandwich - fresh sliced tomato on homemade whole wheat toast - and not a SINGLE slice of tomato fell out of the sandwich. The flavour and texture descriptions for contrast are genius!

[@kevinpoole6122]

I LOVES me some Lan Lam! She is a National Treasure!

[@tourguidecjcu5985]

You’re a master in cooking, teaching, and sharing! My hero in the kitchen.

[@Edd_Black]

As a 53-year-old culinary expert with a profound passion for sandwiches, I must admit that I am utterly delighted when I stumble upon such exquisite sources of inspiration, much like this captivating video. You have truly brightened my day Lan Lam.

[@selyemperzsa1]

I cannot stop bingewatching your videos, while I would have other things to do, thank you! :-) I hope one day I will have guests to impress them with these! :-)

[@facemash]

Potato chips might be the GOAT sandwich topping. Happy to see them shown a little respect in the video.

[@Rudy32225]

A sandwich shop in Wellesley, MA, would add medallions of crispy fried bacon to their sandwiches. Another crunchy addition is fried onion rings.

[@Ms.Winfield_Da_English_Teacha]

@@Rudy32225 Super quick way to imitate this -- microwave crisped pepperoni slices. 20 sec.s on HI, repeat 4 or 5 cycles. DO NOT cook for a whole minute.

[@magicknight13]

Agreed!!

[@SergeLopez-p3r]

New Lan video! Always a must watch.

[@quiet_please_in_the_back]

How can I find more Lan videos? This is the first I've seen. :0)

[@cpp8227]

Love Lan and her wonderful informative videos! Will be making the sumac onions today!

[@Drgn1993]

I swear when this channel posts a video with Lan Lam I like the video first and then i watch it.

[@richardpedersen9189]

Me TOO!!!

[@meghachakraborty1258]

Thank you so much Lan! I've been binging on the Techniquely playlist and I'm so grateful to you for breaking down the science for every step.

[@espin7795]

Sharpe angles are more appealing to the eye, so chefs use that trick to make their tasty food look even more appealing to the guests.

[@cdawg_sf]

2 Lan videos in one week. ❤❤❤

[@ChrisPikeEnterprise]

I love the videos hosted by Lan Lam. She’s a wonderful presenter and I hope to see her in more content from ATK.

[@msambly5310]

another great vid Lan! I think the sandwich cut depends on what's on it, and how you are going to eat it. For example, a Grilled cheese that will be eaten and dunked into tomato soup I like triangle cuts for dipping...Egg Salad can be heavy on a skinny triangle slice of white bread, I think it holds it's structure better with a cut that makes the shape more of a square-easy rectangle...now you've got me thinking...tall sammys with lots of ingredients seem to do well with a stabilizing middle-slice of bread. the sandwich is cut into small squares like a club sandwich. definitely keeps the eating a little neater...

[@kareninalabama]

Well thought out and well said. Many people don't think about these things when making sandwiches, but doing so can mean the difference between a bad sandwich, an ok sandwich, or a spectacular sandwich.

[@Russell-x8w]

Lan Lam. She is the best. Thank you.

[@BwInNewJersey]

Sandwiches are only limited by the imagination. Thats why I love them.

[@joecab1]

That sponge stunt was hilarious ... and effective

[@jamesallen01]

"How to make a sandwich..." zzzz "...with Lan Lam", oh now this is gonna be good. Always learn so much from Lan!

[@riptide6161]

Oh, this is good. Solved a couple of my "sandwich problems" in one short vid. Thanks Lan!

[@jasperpearson2092]

And I thought I knew a bit about sandwich making - this video will take it to another level! Thanks

[@TheMrFarkle]

Useful. One is never too old to learn something new.

[@nyanuwu4209]

11:24 A triangle is well-known to be the most structurally sound shape. A diagonally-cut sandwich, therefore, is the most powerful sandwich.

[@simonsavelyev7399]

Lan is amazing--these sandwiches look sooo good!

[@nicholashilton2514]

We love you, Lan!!!

[@MyInitialsAreCBD]

Another tip for sliced bread: if your toaster has a bagel setting, use that so only one side of your bread gets toasted. That way you have the toast texture on the outside, but it still is relatively soft on the inside. This especially works with bakery rather than mass produced loaves of bread. I've found that a fully toasted bakery bread can be a little too toasty/crunchy/roof of mouth scrape-y in sandwiches and is more apt to fall apart. Works really good for tomato sandwiches and BLTs. Also don't put too much bacon on a BLT even though you may want to put more.

[@facemash]

If you have a toaster oven instead, stack the two slices together and toast like normal, that way the inside of each slice stays soft. My bonus hack is to then invert those slices. Toasted on the INSIDE of the sandwich. You get a nice soft, moist bite while still retaining the crispness of the toast.

[@apace003]

I learned senza la muliga in Italy years ago. Removing the doughy bread from one side is an absolute must in building a great sandwich.

[@rainerunsinn123]

Clicked for procrastination, learned A LOT, am now subbed and my GOD Mrs. Lam has the perfect voice, wow.

[@alittax]

This is the second Lan Lam video I've seen today and she's phenomenal! THank you for sharing this her knowledge!

[@uweshep4578]

We are so lucky content like this is available. Bravo!

[@jerseyjoe711]

Lan’s voice and recipes are very therapeutic.

[@chillisimo]

Lan is amazing, and she needs her own channel.

[@beverlyfitzgerald7675]

Chef Lim Lam is the absolute best. All her teaching videos are perfect and very helpful.

[@smiffyOG]

Big fan Lan! Cheers from BC Canada

[@lotusday7551]

love these lessons from Lan

[@Michael-v3z1s]

You always learning it's the great thing. THANKS LAM.

[@wdsp69]

I love this Chef. Always adds to my knowledge.

[@joshsmithward8848]

Wow. You rock. That information presented in 10 minutes was a masterclass. Incredible.

[@leewillers4621]

So informative as usual! I love all of her videos.

[@uptopmikep7065]

Another great video. Thanks Lan! Triangle sandwiches are easier to eat. You can bite from a corner the work toward the middle. They are also easier to hold, and hold together better without fillings squeezing out as readily.

[@JCCR7]

I just became a subscriber. I love the channel and I especially love Mrs. Lan Lam method of explaining everything so simple and logical. Thanks!

[@evelynwald9132]

Love the oil trick! I usually make sandwiches to take to football games. I use homemade sourdough and I do try to make some kind of barrier. After watching this, I’m go into give myself the summer to practice sourdough ciabatta rolls. Taking out some of the bread from the center also has another - use those pieces to make your own bread crumbs. Thanks for all of the great tips!

[@sub-jec-tiv]

That kimchi turkey avocado sandwich looks like a winner. Gonna do it myself. Great video!

[@saundrasaumay9767]

This was such a great video. These all looked amazing. Thank you Lan Lam.

[@reconeix]

That nicoise sandwich looks amazing! Fabulous presentation Lan!!! As a Californian that's been eating avocado for most of my life -- this is the first time I've ever heard of pickled avocados! Thanks for teaching me something new.

[@cvr527]

Wow, that tuna sandwich looks awesome!

[@sherrierichard2848]

Love, love her videos. Easy food tech explained beautifully and with a bit of humor ❤️

[@skypiercer1721]

I recently started to make sandwiches more seriously, and this couldn't have come at a better time! This is such a great help, thank you!

[@Grill_Chronicles]

I’m making Italian ciabattas today for my crew on the yacht , this video is helpful especially the part about removing some bread white to make way for filling . And then the idea about putting weight on it. Genius.

[@cymba7075]

this might be the best video on youtube

[@gregorymckenna6609]

You took some basic ingredients and turned it into a million dollar sandwich. Looks like a masterpiece

[@Nottherebutthere]

She is great, and these techniques videos have taught me so much. Thanks.

[@toddwynia7491]

Great video. I make sandwiches almost daily and love learning how to make them more interesting and delicious. Thanks!

[@TheSunnyCook]

This video made me instantly a better cook. It is simply one of the best cooking videos I have seen lately. Super informative while entertaining, teaching a lot in a simple way. The olive oil trick to avoid that the bread absorb too much liquid was super good. It is super intuitive but anyway I never thought about it. Thanks for this piece of wisdom!

[@meikgeik]

Triangles give you a good dippable spot as well as a nice starting point for a clean bite without smearing it all over your face.

[@scrollbate]

Love the general frameworks that apply to all sandwiches. This is a master class I didn't know I needed on making sandwiches. 🤯🤯🤯🤯

[@jean-paulbondy]

One of my favorites from ATK. This is simple cooking skills, with the most impact, at its best. Thank you Lan Lam!

[@richardpedersen9189]

LOVE Lan and her videos! ❤

[@bobsuto1119]

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!

[@AnovaLisaDragonfly]

I usually do really good warm sandwiches, and prefer ‘hard’ crusty bread (baguettes, ciabatta) often lightly toasted with garlic as the base. Sauces, pestos, toppings are where the money is. Thanks for the kimchi idea, and that olive tapenade looks amazing. From now on I’ll remove some of inner bread to create a trough. Great tip! Tonight I’m doing a blackened portobello po’ boy. That’s oven-roasted portobellos with blackening spice, roasted green and yellow bell peppers and tomatoes, served on a lightly toasted garlic baguette with cayenne aioli and fresh, crispy romaine lettuce. It’s my current favorite. A flavor bomb.

[@anthonyw5261]

Everyone is awesome but I'm still partial to Lan🤩🤩. Thanks for the video. 😊

[@tinkertailorgardenermagpie]

And use the bread removed for croutons or bread crumbs! (or collect some in the freezer for stuffing/dressing & bread puddings)

[@user-ks3qr5fk6m]

That’s awesome! No waste!

[@cutecats532]

Or a little snack while waiting an hour for the sandwich to press 😐

[@rootelation486]

😂😂😂😂😂😂​@@cutecats532

[@Bebopbedodap]

Amazing. The olive oil on the bottom slice of bread to keep juicer sandwiches from getting soggy is great. I want to make new sandwich recipes now!

[@markblack8521]

This is the video I've been waiting for. I've been cooking since I was six years old, yet my sandwich game is weak. Thank you for another banger, Lan!

[@keenahudson1853]

I'll need to watch this one a few times. So much information! Love it.

[@pauljordan8033]

"let's focus on simple deli meat sandwiches" starts with the most complicated tuna sandwich on Earth 😂🤣 Great video, though!

[@Whythreeroobinatlas]

Lmao not that complicated

[@dillimeinbilli]

The simple tricks like hollowing out the inside of the bread + the brushing with oil - blowing my mind. Lan always comes up with gold!

[@justinstevenson5807]

Great video! Lan is a great presenter as usual. I never really thought about sandwich construction.. awesome tips!

[@TheKathybarth]

I really wanted to learn the placement of ingredients to keep the sandwich from slipping/ingredients falling out. Thank you.

[@kareninalabama]

Good point. That is also very important.

[@facemash]

If you do shredded lettuce on a juicy sandwich, put it on the bottom to help catch the juices. Works great for burgers that would otherwise turn the bottom bun into mush.

[@robertbrewer2190]

Toasting two pieces of bread face to face is like the griddling of bread and very easily done. Crunchy inside and soft outside if you like it that way. Great information. Thanks!

[@jbt6007]

So many help tips. I've always hesitated removing bread but I'm going to try it.

[@prettyboy54321]

Finally. Validation for the toasted, scooped-out tuna on an ET bagel that I have loved for decades!

[@shirleyjhaney1041]

Looks so yum especially excited to see radishes and sumac onions respectively thank you ❤❤❤❤

[@opwave79]

I made a char siu banh mi for lunch before watching this and it taught me much of the tips you shared. I can totally vouch for contrasting textures. It definitely takes the sandwich to the next level.

[@sydneywoolf5558]

This is so good. This sets my bar way too high. It’s real content.