‘We’ve Been Doing It Wrong’: Game-Changing Sandwich Making Tips
There’s something special about a really good sandwich. You know the kind—the one where every bite is as good as the first one. The bread doesn’t fall apart. The flavors hit just right. You just can’t get enough.
After making countless sandwiches at B&T’s Deli, we’ve learned that most of us were never really taught how to build a proper sandwich. We just throw ingredients on top of each other and call it a sandwich.
It doesn’t have to be that way. A few simple changes can turn any sandwich from okay to crave-worthy.
We’re done gatekeeping. Here are the tips we use every day at our deli on Montana Avenue to make plant-based subs that locals can’t get enough of.
Best Bread for Sandwiches
Great sandwiches start with great bread. It’s that simple.
Look for bread with a good crust. If you use soft bread, it will get soggy and fall apart before you’re even halfway through your sandwich—ruining your lunch and your day. Sourdough, ciabatta, and crusty rolls hold up well.
Freshness is just as important. Day-old bread may work if you toast it. But fresh bread from a bakery tastes better and will hold your hearty fillings perfectly.
A light toast creates a barrier. It keeps moisture from soaking through. Plus, it adds a satisfying crunch.
Sandwich Spread Techniques
Here’s where many sandwiches go wrong—the spread. Too often, people swipe a tiny dab in the middle and call it a day. That’s a recipe for bland bites.
Spread your sauce all the way to the crust. This protects the slice from moisture and ensures every bite is flavorful.
Be generous with the spread, but not too generous. A whisper-thin layer won’t do much, but an overly thick one makes fillings slide around.
Both sides matter. Always spread both slices. This doubles your protection against sogginess and keeps the flavor balanced throughout the sandwich.
Every spread drastically changes how your sandwich tastes and how it makes you feel. At B&T’s Deli, we make our spreads from scratch with real ingredients. Everything spice, Garlic herb, and Jalapeño cilantro are all-time favorites.
How to Layer a Sandwich Properly
Layering is the part most people get wrong. How you stack your sandwich matters as much as what you put in it.
To create a sandwich with the perfect build, follow these steps:
Start with the spread. Cover both slices of bread from edge to edge.
Bottom layer: Cheese or your main ingredient goes on the bottom slice.
Next, add dry ingredients. Lettuce or other crisp greens go here.
Juicy ingredients go in the middle. Tomatoes, pickles, or roasted veggies.
Add another layer of dry ingredients.
Finish with your top slice of bread.
Why this order? Wet ingredients—tomatoes and pickles— stay sandwiched between dry layers. Your spread and lettuce protect the bread from moisture.
Choosing Fresh Sandwich Ingredients
Freshness makes all the difference.
Crisp lettuce adds crunch. Ripe tomatoes bring juiciness. Fresh herbs bring the entire sandwich together.
Pick vegetables that feel firm and look fresh. Skip anything with soft spots and dull color—they are past their prime.
Always thoroughly wash and dry your greens. Water left on lettuce will soak into your bread. A salad spinner works best, but a clean towel does the trick, too.
Slice your tomatoes just before you add them to your sandwich. Once cut, they start releasing juice.
At B&T’s Deli, we source ingredients from the Santa Monica Farmers Market. Local and in-season always taste best.
But you can use grocery store produce to make a mean sandwich—as long as it’s fresh.
How to Keep Sandwiches from Getting Soggy
A soggy sandwich can ruin your mood. The good news? It’s completely preventable with a few smart tricks:
Create protective layers: Your spread acts as the first barrier. Lettuce or cheese creates a second shield. Don’t forget to sandwich juicy ingredients between dry ones.
Remove extra moisture. Pat pickles dry with a paper towel. Drain roasted peppers. Press cucumber slices gently to squeeze out water. Salt your tomatoes and let them sit for five minutes. The salt draws out moisture. Pat them dry before layering.
Toast lightly to add crunch and create a barrier against moisture.
Making sandwiches ahead? Pack wet ingredients separately. Add them when you’re ready to eat.
We follow these tricks every day to make sure our subs stay crisp from the first bite to the last.
Sandwich Flavor Combinations
Random combinations confuse your taste buds. Thoughtful pairings create something memorable.
Balance is everything:
Rich ingredients need freshness: Creamy or heavy ingredients—cheese, avocado—work best with something tangy—pickles, fresh herbs.
Mild ingredients need boldness: Seasoned spreads or roasted vegetables add depth to subtle flavors like lettuce.
Salty needs fresh or sweet: Salty fillings like olives or pickled veggies work well with tomatoes or caramelized onions.
At B&T’s Deli, we keep it simple: three to five main ingredients let each flavor shine. When you achieve the right balance, every bite feels intentional—and unforgettable.
Time to Build Something Delicious
You don’t need to be a chef to make a great sandwich. Small techniques make all the difference.
And if you’re craving the perfect lunch made with ridiculously fresh ingredients, we’ve got you.
At B&T’s Deli, every plant-based sub is layered, seasoned, and stacked the way it should be—no soggy bites, no random combos, just real flavor done right.
Visit us at 912 Montana Avenue in Santa Monica.
We’re open Wednesday through Sunday from 11 AM to 5 PM (or until we sell out!)—and trust us, we usually do.
Prefer to skip the line?
Place your order online for delivery or pickup. We’ll save you a spot on the counter.
Frequently Asked Questions
What’s the best bread for preventing soggy sandwiches?
Sourdough and ciabatta work best. Their crusty exterior blocks moisture.
Should I toast my bread?
Yes, lightly toasting your bread creates a moisture barrier and adds texture. Just don’t over-toast it, or it becomes hard to bite through.
How do I keep tomatoes from making my sandwich soggy?
Never put tomatoes directly on bread. Tuck them between lettuce or other dry ingredients. Salt them and pat dry first to remove excess moisture.
Can I make sandwiches ahead of time?
You can, but pack wet ingredients separately and add them right before eating.
Why does my sandwich fall apart when I eat it?
Usually, it’s from stacking ingredients unevenly or using too many wet items. Spread everything edge-to-edge and keep juicy ingredients in the middle.
What’s the difference between store-bought and homemade spreads?
Homemade spreads, like ours, use fresh ingredients and skip the preservatives. They taste fresh and add more personality to your sandwich.
