It takes an extra step, but its so worth it!
Jacob Fox
A few years ago, I worked as a line cook in an upscale restaurant.
Usually, I worked the grill or saute station on the hot line.
Photo:Jacob Fox
The most important thing I learned during that shift was to always dress thelettuceorgreenson a sandwich.
It sounds like such a fussy step, but believe me, the flavor payoff is off the charts.
The texture is unpleasant, to say the least.
The downside here is that theres splash-back that can get the bread soggy.
What Im advocating for here is dressing lettuce in a separate bowl prior to construction.
Beyond adding moisture, dressing provides much-needed seasoning.
Lettuce can be bland, and even a small amount of salt and pepper can boost the flavor considerably.
Deli meats and cheeses are usually salty, but their salinity cant really season the greens or other veggies.
Add all of the ingredients to a jar with a tight-fitting lid and shake vigorously until combined.
you’re free to dress nearly any greens with this combo for a super-flavorful sandwich.
Flavor Combinations to Try
The throw in of greens and vinaigrette you use depends on your sandwich.
Start by slicing your tomatoes and nestling them in a shallow bowl.
If you have any chives or scallions kicking around your fridge, slice them thinly and throw them in.
Let the tomatoes marinate while you cook your bacon, toast your bread and cut your lettuce.
Assemble as follows: toasted bread, a light smear of mayo, bacon and marinated tomato slices.
Not a problemthis method can absolutely be done on the go!
Transporting your lettuce in a container with a paper towel keeps it incredibly crisp and prevents wilting before lunchtime.
