1/2 Sandwich Breads: 1/2 Sandwich Breads: 1/2 Dutch Crunch Roll (270 cal), 1/2 Sourdough Roll (260 cal), 1/2 Sweet Roll (220 cal), 1/2 Wheat Roll (230 cal), Sliced Wheat (220 cal), Marble Rye (320 cal). One half portion of meat and one slice of cheese included. Condiments: Everything (please do not! check other boxes if this box is checked) - (220/110 cal), Mayonnaise (180/90 cal), Mustard (10/5 cal), Garlic Sauce (40/20 cal), Tomato (0 cal), Red Onion (0 cal), Pickles (0 cal), Pepperoncinis (0 cal), Lettuce (0 cal)īuild your Own. Condiments options are mayonnaise, mustard, lettuce, tomato, pickle, red onion, pepperoncini or jalapeno. We also offer gluten-free bread as well as sliced whole wheat, white or rye bread.
ONION MAYONNAISE DUTCH CRUNCH BREAD FREE
Select your meats (choose 2-1/2 meats or 1 of a kind), your choice of: Breads / Wrap: Breads / Wrap: Sweet Roll (440 cal), Sourdough Roll (520 cal), Dutch Crunch Roll (540 cal), Wheat Roll (450 cal), Marble Rye (320 cal), Sliced Wheat (220 cal), Flour Wrap (330 cal), Spinach Wrap (320 cal), Bed of Lettuce (0 cal), Gluten Free Wrap (280 cal) $0.89. Our sandwiches are made fresh to order on your choice of bread roll: Sourdough, French, Dutch Crunch, or Wheat rolls. Some favorite add-ons include: shaved onion, basil leaves, chopped chives, ground sumac, sesame seeds, and chile crunch.Build your Own. While we usually stick to the most basic formula, TMTs are a great opportunity to experiment, so long as you don’t lose sight of the core trifecta. A close second place is Duke’s (which is more acidic than other brands) or Hellmann’s (aka Best Foods). Homemade mayonnaise is the best, as you can tweak your recipe to your liking (we add an extra squirt of lemon or vinegar, and sometimes grated garlic). Mayo might be the third rail of condiments, but we’re not afraid to take a stand. Salting just before you finish the sandwich will ensure a peak tomato experience. Also, don’t salt the tomatoes ahead of time, which will just pull out their juice-and flavor. Taste your tomato before you commit it to the sandwich if it doesn’t meet expectations, use it to make a pan con tomate. A good sandwich tomato is large, ripe, and tastes like summer-you’ll know when you find one. Just make sure your bread is soft and not too crusty, or it will ruin the textural magic that is a tomato sandwich. Some prefer snow-white sandwich bread, while others opt for wheat, multigrain, or sourdough.
But there’s an important step to achieving that alchemy of texture and flavor: We quickly toast one side of each slice of bread in a cast iron skillet-as if searing a steak (though not a bread steak!)-then build the sandwich with the toasted sides facing inwards, which adds a light crunch and prevents soggy bread while still retaining the softness that separates a TMT from a BLT sans bacon and lettuce.īefore getting to the recipe, let’s break down each vital element: Breadįollow your heart when choosing the leavened platform for this minimalist sandwich. Our TMT (tomato, mayo, toast an acronym we first encountered via Serious Eats) “recipe” is a humble, three-ingredient foundation that leaves you with plenty of options for tweaking.
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