Sandwiches are one of the most flexible foods out there. And a basic sandwich is really easy to make, but just as easy to mess up. This post will teach you how to make a sandwich with my 8 essential elements + 5 stacking rules. No matter what ingredients you’re using, this system will up your sandwich game.

Jump to the formula at the end of this post or read on for ideas of ingredients and rules for making the best sandwiches ever.

How to flavor a sandwich: 8 essential elements

These are the 8 essential elements of a perfect sandwich (besides the bread, which is a total given). But this doesn’t mean your sandwich needs 8 separate ingredients—some ingredients check more than 1 box.

For instance, a BLT accomplishes everything with just 4: Bacon is crunchy, bold, substantial, and salty. Tomatoes are refreshing and tangy. Mayo is creamy and tangy. And lettuce is crunchy and refreshing.

1. Something crunchy

Think crisp lettuce, bacon, grated carrots, potato chips, toasted seeds or nuts. This is the texture that gives your teeth a reason for living.

2. Something rich or creamy

Here, we’re talking cheese, boiled eggs, butter, or pâté. But rich and creamy doesn’t necessarily mean cream, so if you’re vegan, opt for avocado, hummus, or vegan mayo. They accomplish a similar thing with plant-based ingredients.

3. A bold flavor

This could be a zippy mustard, pesto, harissa, or just a generous handful of fresh herbs. Something that cuts through and gives the sandwich a clear POV.

4. Something refreshing

Think cucumbers, tomatoes, lettuce—any high-moisture vegetable that gives the sandwich a little lift. You want at least one thing that feels fresh and alive.

5. Something tangy

Pickles, vinaigrette-dressed veggies, lemony tahini, balsamic reduction, or a few thin slices of peach. A touch of tang wakes everything up.

chicken kebabs on a blue gingham tablecloth

6. Something substantial

This is your grounding element. Think deli meats, fried tofu, falafel, or a hearty cheese—whatever makes the sandwich go from snack to meal.

7. Salt

Don’t rely on your ingredients to bring all the seasoning. A sprinkle of flaky salt at the end can be a game-changer. But if you’ve already got a lot of very salty ingredients, don’t add as much as you would otherwise.

8. Something a little sweet (optional)

A swipe of fig jam, a sprinkling of dried cranberries, or a slice of pear can work wonders when used sparingly. This won’t work in every single sandwich, but when it fits, it really fits.

How to stack a sandwich: 5 rules for layering

Far be it from me to overthink it, but these 5 small decisions can make a big difference between a sandwich that holds together and one that collapses in your lap. And at the end of the day, isn’t that actually just a sorry excuse for a salad?

1. Separate slippery ingredients

Tomatoes and cucumbers are classic offenders here. Keep ingredients like that apart by layering them with grippy ingredients like lettuce or sliced cheese.

2. Give shredded bits something to stick to

If you’re adding something like shredded carrots, sprouts, or anything else with a mind of its own, sprinkle them over a spread like mayo or hummus. This gives them something to stick to and keeps untethered fillings from falling out the sides.

3. Create a moisture barrier

Don’t put tomatoes right up against the bread unless sogginess is your goal. Use oily spreads (like pesto or mayo) or sturdy greens to keep moisture where it belongs.

4. Keep hot and delicate ingredients apart

Don’t nestle fresh-off-the-pan bacon against lettuce unless you’re into limp greens. Either cool the hot stuff or build a buffer layer of something that can stand up to heat (like tomato).

5. Manage your proportions

You want balance, not a triple-decker tower that won’t fit in your mouth. If you want more fillings, go open-face or make two smaller sandwiches instead of one giant one.

How to Make a Sandwich (with any ingredients)

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This recipe is a template for building a sandwich with any ingredients. Some ingredients will check multiple boxes, so you don’t necessarily need 1 thing for each item. For more info, read the post above the recipe. See some examples in the notes at the end of this recipe card.

Instructions

Layer your sandwich together thoughtfully:

Separate slippery ingredients between grippy ingredients.
Place shredded ingredients right up against any spreads so they will stick.
Add a moisture barrier to protect the bread from any wet ingredients.
Don’t place hot ingredients right up against delicate ingredients.
Don’t over-stuff your sandwich.

Notes

Sandwich combinations I love:

Thin tomato slices, thin nectarine slices, whole basil leaves, mozzarella, balsamic reduction, on lightly toasted ciabatta.
Very thin fig slices (or chopped dried figs), fresh goat cheese, prosciutto, arugula lightly dressed in a vinaigrette, on toasted multigrain
Garlicky kale, sliced turkey, soft roasted squash, pepitas on rye
Grated carrots, grated beets, lightly dressed spring greens, hummus, avocado, za’atar on multigrain

Psst… by the way, I wrote a whole cookbook of adaptable recipes like this one. It’s called A Dish for All Seasons!

Check it out for adaptable base recipes + ideas for seasonal (and evergreen!) variations. I also include recipes for my favorite sandwiches ever: banh mi, meatball subs with fennel, shrimp rolls, and falafel pita pockets.