Simple Rules for Better Sandwiches | Techniquely with Lan Lam

Even a great sandwich can be improved with smart technique. Lan shows you how to elevate any sandwich with these game-changing tips.
Get our Pan Bagnat (Provençal Tuna Sandwich) recipe: bit.ly/3QIxxz8
Learn more: bit.ly/4ae3arb
Get our Pickled Avocado recipe: bit.ly/3UWOOXF
Buy our winning long-slot toaster: bit.ly/4bDNqyP
Buy our winning bread knife: cooks.io/3Si5XbJ
Buy our winning baking sheet: cooks.io/2OTFRd8
Buy our winning chefs knife: cooks.io/3WZ7Kof
Buy our winning wooden cutting board: cooks.io/3Z4jlSc
Browse more Techniquely content: cooks.io/3faeGNe
Follow Lan on Instagram: / lan_cooks
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at www.americastestkitchen.com/.
If you like us, follow us:
americastestkitchen.com
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen

[@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.

[@acabblm64]

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

[@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.

[@path4061]

So many local sandwich shops need to watch this video...

[@toolbaggers]

Your wallet decides who makes a good sandwich.

[@magnussthered]

Amazes me how many sandwhich shops cant make a good sandwhich

[@G8tr1522]

​@@toolbaggers thank you.

[@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.

[@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.

[@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.

[@cdawg_sf]

2 Lan videos in one week. ❤❤❤

[@contemplate-Matt.G]

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

[@joecab1]

That sponge stunt was hilarious ... and effective

[@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!!!

[@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

[@johnc6440]

This lady is undoubtedly a star.

[@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.

[@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!

[@anthonyw5261]

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

[@kevinpoole6122]

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

[@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.

[@MJ-98]

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

[@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.

[@zymrgst4fun]

Geometry my dear Watson- If you cut a sandwich into a rectangle and hold it with 1 hand you have 2 sides unsupported. Cut a sandwich into a triangle, hold it the same and you have only 1 side unsupported.

[@OneWildTurkey]

Plus, it's easier to fit the corners in your mouth! 😉

[@user-pe8il6pd2v]

That's brilliant!

[@JeffGibbard]

I have two hands

[@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.

[@BwInNewJersey]

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

[@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!

[@user-dv4ww3ju6s]

New Lan video! Always a must watch.

[@kikeena1]

Such a helpful video. I have taken the liberty of summarising it. Making a Sandwich - Lan Lam from KZbin When I’m making this style of sandwich, there are three concepts I consider. 1. The treatment of the bread, 2. The contrasting flavours and textures. 3. The assembly. 1. Bread The bread should make up ¼ of the sandwich. This provides Structure and stability so the sandwich is easy to eat Enough filling so it doesn’t get lost in too much bread If using a bread roll remove some of the interior so it’s less bready, keeping the 25% bread ratio. To toast or not to toast No need to toast fresh bread or sliced, seeded or whole grain bread. Lan does toast to brown the surface of the bread, add texture, let the bread absorb more moisture. With stale bread brush it with oil or butter and cook the slice in a skillet over medium-high heat until it’s crisp and brown. This does two things for bread that toast and can’t. It crisps the surface really quickly, minimizing how much the bread dries out, and it adds a touch of richness. 2. Fillings Consider the texture of the ingredients with texture of the bread (chewy or soft). Have some soft ingredients and some crunchy ones. Season well with salt and vinegar. Sprinkle bland ingredients with salt, so the sandwich is salted all the way through. You don’t want a hit of salt on an otherwise bland sandwich. Contrast the ingredients soft, crispy, creamy, full or mild flavoured, juicy, dry, pungent (chilli, pepper etc) sweet, sour, umami. Blot very wet ingredients dry. 2a Some items for fillings Pickled avocados. Make a brine by stirring together half a cup of distilled vinegar, half a cup of water, one tablespoon of sugar, and two teaspoons of table salt. Cut a firm avocado into quarter inch thick slices and drop them in the brine for anywhere between minutes to two hours. Before you use them, be sure to pat them dry. You can keep these around for two days. The acid from that brine will keep the avocados from browning. Dijonnaise. Stir together equal parts Dijon mustard and mayo. Sumac Onions Thinly slice a small red onion ,then toss with three tablespoons of red wine vinegar, one tablespoon of sumac and a quarter teaspoon of table salt. Rest for at least 20 minutes. 3. Assembly The goal is that the sandwich holds together as you eat it. Sometimes the bread falls apart because it’s absorbed too much water. Solutions are to toast the bread. Or drain the wet ingredients on paper towels. Or waterproof the bread by brushing the bottom piece with oil, spreading with butter or adding a slice of cheese. Remove some of the interior to create a trough for the filling. Press your sandwich to give it more cohesion. Place grippy items like bacon, shredded greens, or potato chips between slippery items like pickles or tomatoes. Or you can just wrap it in plastic or parchment and peel the wrap away as you eat.

[@sandrah7512]

Ambitious. I hope you took advantage of the provided transcript.

[@cpp8227]

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

[@tourguidecjcu5985]

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

[@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.

[@abeindoria]

Lan is a blessing to the world.

[@gregorymckenna6609]

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

[@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.

[@G8tr1522]

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

[@lorettacali10370]

Years ago I was told about a "situpon" sandwich. It's wrapped securely then a person sits upon it. I hadn't tried it but I never forgot.

[@oceanwonders]

That's the most perfect sliced avocado I've ever seen

[@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.

[@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.

[@wackywankavator]

Take the excess bread out is number one top rule in my book. Two worst things to happen to a sandwich are a forest of shredded lettuce and a big mouthful of bread with just a hint of actual sandwich. If you aren't using sliced bread, pull some of the center out!

[@hckfan]

Or you can just use a proper sandwich roll to begin with. What are you using, an entire French loaf?

[@kissit012]

@@hckfanpeople make do with what they have, and a variety of breads provide a variety of texture and flavor. Be more creative with your considerations of other peoples perspectives

[@chillisimo]

Lan is amazing, and she needs her own channel.

[@smiffyOG]

Big fan Lan! Cheers from BC Canada

[@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.

[@nicholashilton2514]

We love you, Lan!!!

[@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.

[@jean-paulbondy]

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

[@user-pp3wg8jk6r]

Lan Lam. She is the best. Thank you.

[@simonsavelyev7399]

Lan is amazing--these sandwiches look sooo good!

[@jamesallen01]

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

[@TheMrFarkle]

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

[@alittax]

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

[@krwada]

A great video from my favorite professional chef! I must try these techniques.

[@gailroessler9726]

Yep, it’s all about the bread. Thanks Lan for some good tips.

[@wj04]

I'm literally rereading a series about an mc who specialized in making delicious sandwiches. The level of excitement i had when this video came up was probably more than what was generally considered decent

[@davidwhelpley9839]

FANTASTIC!! I love Lan.

[@beverlyfitzgerald7675]

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

[@nunyabidnez7857]

The Lan worship just can't be stopped!

[@sherrierichard2848]

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

[@ja.1473]

Love Lan. Shes a real one

[@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!

[@wauliepalnuts6134]

Lan Lam is like a gourmet sandwich, perfectly combining classic comfort with modern flair, and always leaving you craving just one more taste of her culinary brilliance.

[@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.

[@carlajoye6594]

Summer is sandwich supper. Will be using these tips and ingredients. Thank you, Lan.

[@keenahudson1853]

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

[@jsio3820]

Always great to see you cook and share techniques.

[@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!

[@bngr_bngr]

The best sandwiches start by making one’s own bread. I have been making bolillos lately. Easy to make and delicious.

[@brendandever8532]

I've never made those before, but have been interested. What recipe are you using?

[@bngr_bngr]

@@brendandever8532 I tried various recipes and compared them to my local Mexican market bolillos. The best I tried was Rick Bayless recipe. I’m also going to try using sourdough starter as he suggested. Before I would go to the market and wait for them to take out the hot bolillos. Then rush home to eat them with butter. I’ve also made his teleras recipe. It’s a flatter bread that comes out very light.

[@brendandever8532]

@@bngr_bngr Thanks, that's really helpful! Can't go wrong with Rick Bayless. I stick to his recipes for a lot of the salsas I make.

[@wdsp69]

I love this Chef. Always adds to my knowledge.

[@prettyboy54321]

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

[@jacobcowan5969]

Thank you for gracing us with your knowledge

[@toddwynia7491]

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

[@richardpedersen9189]

LOVE Lan and her videos! ❤

[@jimwright2795]

Very well done, GF. Thank you.

[@PatriciaAppelquist]

Thank you for this and yes for more tapenade and aioli sauces. I am going to start pressing my sandwiches more.

[@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.

[@christyler7170]

Loved this video, thank you Lan !

[@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!

[@chewychewy23]

Lan is everything!

[@poko247]

Thanks for the tips Lan!!!

[@deliciousgroove]

Beautiful. Great ideas. Thank you.

[@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!

[@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.

[@erikfreitas7045]

Another fantastic video from Lan!

[@caraeuler2927]

Thank you so much for this!

[@francinecorry633]

Sandwich`s are all about the bread, fresh good quality is a must."Ditching" some of bread from the roll is something I`m definitely going to do,THX Lan.As for slices of bread, triangles just taste better for no apparent reason other than it looks cool.That Pan Bagnat is a must try.Thx again.

[@MossyMozart]

Also, as you eat down to the apex of the triangle (assuming you don't start at that end!), there are fewer ingredients to splat out onto your clothing.

[@francinecorry633]

@@MossyMozart Huh?

[@leewillers4621]

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

[@Sk8Grom]

Are we actually talking about sandwiches? Because right from the intro this is already applying to other parts of my life. Thanks Lan 🥰

[@pkhame]

She is gonna make some sandwiches chain lots of money. New appreciation for sandwich artists !!!!!

[@musicgirl8152]

Great info….great video Lan……Thanks! ❤

[@gailaltschwager7377]

Thank you!

[@smantie]

Such a fantastic communicator!

[@dunwitch]

What a fantastic tornado of priceless information.

[@FishareFriendsNotFood972]

Great, thank you!

[@chrisandersen5635]

Thanks Lan. Lovely as always.

[@suzisaintjames]

I often toast bread with seeds, because whoever made the bread didn't use toasted seeds... By toasting the bread, the seeds get toasted too... Bringing out more of the seed's flavor. 💖🌞🌵😷

[@shanehagan]

Thank you Lan!

[@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.

[@suzisaintjames]

When I wore expensive suits to work, I always ate my sandwich wrapped in paper. The paper not only kept drips off of my clothes, but, if working at my desk or park side, I didn't worry about my hands being super clean or if my hands would track food onto my paperwork, as the paper acted as a barrier. ... Paper is a good thing, especially if you have a white couch. 💖🌞🌵😷

[@farscape1975]

Thanks for this!

[@windlessoriginals1150]

Big fan of Lan!

[@Vincent.Morreale]

Brilliant ! Nicely done

[@BikesCarsAndSake]

What a great tutorial on sandwiches! I learned so much - thank you!!