Western Living Magazine
Home Tour: This West Van Home Mixes Midcentury Warmth with Modern Minimalism
8 Adorable Nurseries We Wish We Grew Up In
Great Spaces: The Nanoose Bay Cafe Marries West Coast Wilderness With Old-World Romance
Ready to be Remembered for Your Gift-giving Expertise this Holiday Season?
Around My Table: The Perfect Recipe for Comfort-Food Season
Chef Tips: How to Stock Your Pantry Like a Pro
Staycation on the Sunshine Coast
Your 2023/2024 Ultimate Local Winter Getaway Guide
Local Winter Getaway Guide 2023/2024: Top 5 Dining Spots on the Sunshine Coast
King Living Black Friday Clearance Sale
Top 7 Best Mattresses in Canada
Trending: 13 Home Decor Items to Transform Your Space this Autumn
Q&A: Meet the Texas-Based Contemporary Artist Dan Lam
5 Reasons to Enter the WL Design 25
Introducing Western Living’s 2023 Designers of the Year Award Winners
Chef Terry Somerville lets us in on his secret for making the sandwich of your dreams.
Sandwiches are a time-honoured staple, from your childhood PB&J to your go-to work lunch, but they’re experiencing a bit of a moment. A new wave of hip sandwich shops have been popping up across the West—like Calgary’s Butcher and Baker and Sidewalk Citizen, or Vancouver’s The Birds and the Beets—and reminding us that the humble dish can actually have some gourmet appeal when done right (sorry, tuna-on-whole-wheat). We tapped Chef Terry Somerville from Meat and Bread to get a few tips on how to build our next sandwich like a pro.
“The key to a perfect sandwich is meat, bread-to-garnish ratio and texture contrast,” says Somerville. By having contrasting textures, it adds layers to the sandwich, and with each bite, there will be a deeper appreciation for all the other qualities.
The work sandwich never seems to live up to expectations, probably because we tend to use vegetables such as tomatoes or cucumbers. They’re healthy additives, of course, but their high water content is a surefire recipe for a soggy ‘wich. To combat this, Somerville suggests putting a thin layer of butter or mayo on each piece of bread to prevent moisture from ruining the bread.
Another tip: make sure you’re using bread with some substance. Somerville prefers ciabatta buns, which will maintain its crust and keep that sandwich in pristine condition until lunchtime.
If the sandwich contains fatty meats (we’re looking at you, pork belly), you’ll want to pair it with something acidic to balance it out. Somerville advocates for “olive salad, pickled eggplant, spicy peppers, roasted bell peppers, or mustards.” Meat and Bread’s popular Porchetta sandwich has “a meaty loin, fatty belly, crispy skin and the sharp herbaceous salsa verde,” Somerville explains.
Are you over 18 years of age?