What Makes a Great Sandwich?

What makes a sandwich great? Is it the quality of the bread, the assembly, the ratio of high quality ingredients, or the range of textures and flavors?

I believe it is all of the above. A great sandwich is in the engineering and the cohesion of flavors that come together in one delicious bite. It could be as simple as a BLT, but done right, is extraordinary. I  can count the times I’ve eaten a knock your socks off sandwich on one hand. Most recently, I experienced sandwich bliss at Larchmont Village Wine, Spirits  & Cheese.

#3 Sandwich at Larchmont Village Wine & Cheese

223 N. Larchmont Blvd

Los Angeles, 9004

Larchmont Village Wine & Cheese is much more than a retail store that sells alcohol and cheese. The folks know at Larchmont know how to make a proper sandwich (and in a jiffy). Out of their selection of 7 sandwiches, #3 sandwich caught my attention: a rustic baguette layered with Soppressata salami, Manchego cheese, and mixed greens. Umm, yes?! The baguette was the perfect vehicle, with its crackly- exterior and spongy interior that was copiously lubricated with a sweet sundried tomato spread. Paper thin slices of robust Soppressata were laid out with shavings of nutty Spanish Manchego. A handful of vibrant greens dressed in fruity extra virgin olive oil and balsamic vinegar finished the sandwich. They possess the magic sandwich touch and achieved balance with their attention to the ratio of ingredients. Each component was harmoniously represented and did not outshine the other. That’s a great sandwich, my friends.




  1. That looks like a very fine sandwich! I hate sandwiches made by ham-fisted teens who think that more is better… adjacency is important as well as proportion and quality.

    1. Thank you for your comment, Sandy! More is definitely not better. I agree, it’s all about proportion and quality.

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