Refind
Eater

Key takeaways from How to Build a Sandwich That Belongs in a Restaurant

The secrets to building restaurant-worthy sandwiches, from the bread to the textures to the acid

Summary   View original

236
🧠
Made me smarter
Read later
Edit
Share
Most highlighted
If you toast your bread and immediately start making your sandwich, the bread continues to be hot and steams itself, and gets soggy,
Your notes & highlights

  Save highlights in Reader View or with our Chrome extension.

This your link? Claim it

Get smarter every day.
About RefindDeep DivesTopicsHashtagsHelpLegal
PublishersCuratorsCross-promotionSponsors
© 2022 Refind Inc.
Apple App StoreGoogle Play StoreChrome Web Store
×

Get smarter every day

Every day we pick 7 links from around the web for you, tailored to your interests.

Or use Twitter, Facebook, Google


Have an account? Sign in

×

Get smarter every day

Every day we pick 7 links from around the web for you, tailored to your interests.

Or use Twitter, Facebook, Google


Not on Refind yet? Sign up

×

Share link

https://refind.com/links/125366622