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Self-Containing Sandwiches with Ma'ayan Plaut

Ma'ayan Plaut (@maayanplaut) is Senior Manager, Audience Development & Engagement at PRX. Plating with Ma'ayan To offer your own advice, call Zak @ 844-935-BEST


ZAK: It's Food Friday and today return contributor, Ma'ayan Plaut is here to talk about sandwiches. Not just any sandwich, though.

MA'AYAN: I don't know if it's cause I miss my parents a lot right now but I've been making a lot of what my mom likes to call the two-handed sandwich. And it's actually more of an idea than it is a recipe and it's delicious because it's filled with all sorts of crunchy vegetables...usually lettuce, cucumbers, sprouts, for my mom it has to have avocado in it. If you're me, any type of savory spread, avocado included, also welcome. And the main thing here is that it's piled super-duper high. It's absolutely beautiful to look at and it's the best. First bite, last bite, all of them are great. The only challenge with the two-handed sandwich is that it's really just that. It only works best if you're holding it with two hands and whoa is you if you decide to put it down for any reason whatsoever. So, the thing is with all of those crunchy vegetables and all of the spreads, everything starts sliding in every direction, so the bread might fall off completely because of all the stacked, multiple dimensioned things on top. The vegetables, especially if they're slide-y vegetables like cucumbers or sprouts, they just slide side-ways and you kind of just end up with something I call a miserable tossed salad with bread that just so happens to be on the side or on the bottom. So my solution is actually to self-contain the sandwich and that usually comes from one of two things. It's either a well-places toothpick or you can wrap your sandwich up either in wax paper or aluminum foil and that just gives you some extra, internal stability when all of the slide-y and crinkly and gravity-defying fillings have all these ideas about what a strong, free-standing structure really should look like.

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