After trying to come with sandwich after sandwich, it’ll become obvious that it isn’t that hard to come up with something new, a different meal to liven life up a bit. All you need to know is what the common components of a great sandwich are, and there you go.

Use any combo of the following elements to make a great market fresh-style sandwich. (I’ve listed only a few; feel free to add your own.) The info below is basically an extension of my 5 secrets to Italian sandwiches article (from the older version of this site)

1. Choice: Foccaccia, ciabatta, italian bun, sub, thick slices of multi-grain with soft crust
2. Choice: Lettuce, arugula, spinach
3. Combo: Mayo, basil pesto, tomato pesto, mustard
4. Optional choice: Italian dressing, sub sauce
5. Combo: Grilled onions, mushrooms, bell peppers
6. Combo: Roasted onions, eggplant, zucchini, bell pepper, cubano peppers
7. Combo: Cucumber, tomato, pickles, artichokes, raw bell pepper slices, olive slices, sun-dried tomatoes, pepperoncini, capers
8. Choice: Cheddar, Mozarella, Marble, Swiss, Havarti, Pepperjack
9. Cold cut slices: (a) Choice: Smoked or cooked turkey or chicken - cold. (b) Choice: Salami, genoa sausage, farmer’s sausage, gypsy sausage - heated/ pan fried. (c) Choice: pastrami, roast beef, (montreal) smoked meat - heated/ microwave/ steamed
10. Optional choice: shredded carrot, sprouts

Grill the sandwich or serve cold, but always cut it in half, both to see the great array of colour, and to share with someone. Even if you just eat It by yourself, it actually improves your appetite and enjoyment to munch on one half while looking at the appetizing other half.

Accompaniment choices:

1. Tomato soup, Italian vegetable soup, won ton soup, tom yum soup
2. Caesar salad, garden salad
3. Cola, ginger ale, seltzer

For the most incredible crunch texture and mouth feel, grilled the insides of your bread slightly with a bit of EVOO (extra virgin olive oil and either a non-stick frying pan, or without oil and a sandwich press. And loosely layer the cold cut slices to give the sandwich an “airy” feel. Believe it or not, this makes the sandwich taste better because you don’t mind into a dense section of meat. Loose layering gives more texture. In other words, don’t lay each slice flatly.

I have a number of sandwich recipes on the older version of this site (Curry Elvis Cooks V2), some of which have been created using the

• Pesto smoked chicken sandwich on multigran bun.
• Ciabatta exquisito.
• Marinated artichokes + pepperoncini recipes - fresh italian sandwich.
• Italian egg salad sandwich.
• Grilled cheese variations: bocconcinni mozarella on caraway seed rye.

Some of the above are variations of each other, but most are fairly distinct.