16 Ways to Make the Best Salads and Sandwiches

ByAngela Tempest

There’s no doubt that as the weather gets warmer, the urge to eat big, hot meals declines in our house.  I mean, who wants to eat a big roast dinner when it is finally warm outside?  This is the season when the best salads and sandwiches are frequently menu items and are crucial to keeping a varied diet.  But what are the best tips for making those salads and sandwiches as good as they can be?

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The best salads

Okay, there’s not a lot on paper to making a salad – a few leaves, a little dressing, maybe some cheese.  But there is more to making the best salad than just tossing some leaves in dressing.  Here are some examples.

1.       Consider new ingredients

Things like chicken and ham are central to the salad recipe kit but you don’t need to limit yourself.  For example, deli meats are great for salads including salami and turkey.  You can also use sliced steak, pieces of pork or even flaked tuna or salmon from a tin. 

Try to add creamy and chunky textures with things like nuts or feta cheese.

2.      Be crafty with your dressing ingredients

There’s nothing wrong with store bought dressings but they are also surprisingly easy to make at home – and then you can add just what you want. 

A good tip is when making a vinaigrette add either a little Dijon mustard or mayonnaise to the mix.  This helps hold together oil, vinegar or other acidic components better and for longer.

3.       Use a salad spinner to prepare those leaves

Even pre-packed salad tells you to wash the leaves before you put them on your plate, but this can be a fussy job – and result in a lot of wet salad leaves!  The answer is to use a salad spinner. 

Rinse the salad then add it to the salad and spin it to remove excess water.  If you use one like the KitchenCraft Large Salad Spinner, you can even add your dressing to it and spin again to cover the leaves.  It is made from BPA-free plastic and is 10 inches (25cm) wide.  The bowl and drier basket are also dishwater safe.

4.      Save the dishes and leave it to settle

Even with a dishwasher, saving on the dishes is always an ambition in our house.  And this tip not only saves on the dishes but makes for a better salad. 

Mix the dressing ingredients into the bowl and leave them to sit for a while to let the flavours really mix together.  Then add the rest of the salad ingredients into that same bowl.  If you think you have more salad dressing than you need, simply spoon some into a container before you add the other ingredients.

5.      Pre-mix dressing but don’t pre-mix salad

Soggy salad is not a great thing.  The key to avoiding this is to pre-mix dressings and prepare ingredients but not to mix everything together until just before you want to eat it – that way you avoid the dreaded soggy salad.

6.      Master salad on the go

If you do need to make your salad ahead of time, there’s a trick to remember to avoid the soggy salad – layer your ingredients.  Put the dressing either at the bottom or in a separate container to start with.  You can get those handy little boxes with a built-in dressing tub like the Sistema To Go Salad box that has removable trays to keep ingredients separate and a little dressing dish at the top.

If you just have the one box, add the dressing first then the tougher stuff like the carrots and celery.  Next add proteins such as sliced chicken, ham or eggs then finish with the delicate salad leaves.

We grabbed one of these when we went to Chester Zoo. We had decided on a picnic and bought some food but then realised we had nothing sturdy to carry it in. So we picked up one like this, popped the food in it and off we went. No squashed quiche to be seen!

Salad inspiration – Classic Caprese Salad

The Caprese salad is one of the mainstays of the salad world but this recipe changes the normal vinegar for a balsamic dressing – make sure you use a good quality extra virgin olive oil to get the best results.

Did you know?  Extra virgin olive oil has to taste like olives and has to meet certain tests for things like acidity.  This is why it is known as a better quality oil than virgin olive oil or all the other grades.

Ingredients (serves 4):

Wash and pat dry the tomatoes and basil.  Slice the tomatoes into even slices, around ¼ inch thick, discard the tops and bottoms.  Cut the mozzarella into similar sized slices.

Take your plates and add a tomato slice then a mozzarella slice and a basil leaf.  Repeat the pattern until you have used one tomato and around one-quarter of the cheese.  Drizzle with the olive oil.

To make the glaze, heat 1 cup of balsamic vinegar on medium heat until it boils.  Reduce and simmer until it is around one-third of the original volume, stirring regularly.  Leave to cool a little then drizzle over the salad.  Add salt and pepper to taste and garnish with a few sprigs of basil.

Tips for those favourite ingredients

There are some ingredients that are essential for a good salad or sandwich and some tips to get the best of them.

7.       Mix your greens

While the basic lettuce is a mainstay of the salad, there are lots of different greens available now that can be added to salads or sandwiches.  Think about the texture of the leaf, for example.  Romaine and iceberg lettuce have more crunch than spinach or arugula.  Or think about the flavour – arugula or watercress have a peppery taste compared to a single green round lettuce.

8.      Don’t forget to use herbs

Lots of herbs can be added to salads and sandwiches as well in their leafy form.  Coriander, parsley and basil all work well as a salad ingredient and you can even mix herbs like mint in for an unusual taste or with a fruit salad.

9.      Grate your own Parmesan

We never find ourselves without Parmesan in our house because we use it for so many things.  It is ideal for salads and also some sandwiches as well.  But try to avoid the pre-grated stuff in a container that comes in the dry goods shelf.

Fun Fact

Not only does buying a block of Parmesan and grating it mean your cheese will go a long way but the stuff keeps for ages.  Because it is a hard cheese, it can last for months in an airtight bag in the fridge.  It is also best to grate it then store it because this reduces the chance of mould developing.  You can even stick the bag in the freezer – the cheese won’t freeze and can be used straight away.

Instead, just buy yourself a wedge from the cheese section and grate it yourself.  All you need is an inexpensive grater which is ideal for those finely grated cheeses for dishes.  A multi-purpose cheese grater will be ideal for this. Not only will it grate Parmesan but other cheeses, garlic, citrus fruits, nuts and even chocolate.  It also has a plastic cover to prevent finger grating when in the drawer.

10.  Make cheese ribbons

Another reason to buy blocks of cheese such as Parmesan and Cheddar is that you can slice it or make ribbons.  Grab a simple potato peeler to peel a ribbon of a hard cheese like Parmesan that will keep solid in a salad and look great on a warm sandwich.

11.   Fat means flavour

Things have changed with how we see fat and we all realise that we do need some fats in our diet.  Therefore salads and sandwiches can be the ideal place to add a bit of the right fat and the flavour they bring.  Consider adding avocado, toasted nuts, smoked salmon, bacon or (my favourite) cheese to the dish.

Sandwiches

The great thing about sandwiches is there are hundreds (if not thousands) of different ways you can make a simple bread and filling idea into a meal.  From basic white bread to paninis, baguettes and bagels to fancy artisan breads, there are plenty of options and no end to what you can put in them.

12.  Choose your bread and ingredients together

Ever noticed sometimes you make a sandwich and it ends up a soggy mess?  That’s often because the bread has been too soft and spongy for the ingredients.  Fluffy white bread is a classic – it just absorbs any moist ingredients.  So look for something like tortillas or firmer breads if you are using a lot of moist ingredients.

13.   Stale bread can still be used

If you go to make a sandwich and the bread is a little dry and stale, don’t worry.  You can still use it for toasted sandwiches or in a grill where the staleness won’t matter.  The butter you add when making the sandwich will liven up the bread and the sandwich flavours will boost it too.

14.  Don’t be afraid to try different combinations

There’s nothing wrong with the classic ham and cheese sandwich or a nice chicken salad.  But don’t be afraid to try something different in the mix for a new take on an old favourite.  For example, rather than just mayo or mustard, why not use an avocado spread or a spicy jalapeno chutney?  You may find a new favourite.

15.   Paninis are best warm

Even in warm weather, the warm sandwich has a place and top of the list for that is the panini.  There are two main ways to make the best panini – either with a dedicated panini press or with a sandwich press grill.  We have always had one of the latter because there is a lot more you can do with them than you can with a basic panini press

George Foreman has made himself a name from his boxing career then he decided to start making grill.  His range of multi-purpose grills include his 4-Portion Family Healthy Grill is ideal for making paninis, grilled sandwiches but also much more.  It is great for things like burgers and sausages as it draws the fat away from the food and is simply placed on the kitchen workbench to operate.

16.  Heat the protein first

If you want a melted sandwich without needing to grill it, the easiest option is to heat up your protein first.  This might be chicken, ham or sliced beef or even something like tofu.  The warmth from the ingredients will melt other stuff like cheese a little and make for a tasty sandwich.

Warm Italian Panini Sandwich

Classic Italian panini sandwiches blend a mix of cured meats such as salami with favourite cheeses along with onions, tomatoes and some nice lettuce.  You can use a panini press, a grill or even a heavy cast iron skillet to make this dish.

warm Italian panini sandwich - best soups and sandwiches

Ingredients (2 sandwiches):

  • ½ small red onion, thinly sliced
  • 4 slices of artisanal white bread (or two paninis)
  • 2 tbsp butter melted
  • 2 Romaine lettuce leaves, washed, dried and ribs removed
  • 1 tomato washed dried and sliced
  • 4 oz salami
  • 4 oz. deli ham
  • 2 oz. pepperoni
  • 4 oz. provolone cheese (or another favourite that melts well)
  • Salt and pepper to taste

Butter all sides of the great and heat the grill to medium.  Add two slices of bread then add lettuce, tomato, onion, meats and cheese.  Add salt and pepper then add the other slice of bread.  If you are using paninis, simply make up the ingredients before moving to the pan or grill.

If you are using a pan, apply pressure to the top of the sandwich to grill the contents.  When the bottom is golden brown, turn the sandwich and repeat.  If you are using a grill or press, simply cook until everything is warmed and melted.  Serve with crisps or even some chips.

What’s your favourite salad or sandwich tip?  And what’s the one ingredient you can’t leave out?  Tell me in the comments below!!

More salad and sandwich ideas

Looking for more ideas for salads and sandwiches? Check out these recipes!

Content Creator and Blogger

Angela has been a content creator and blogger for over 10 years, sharing her passion for accessible cooking with readers at Pesto & Margaritas. Married to a chef with three decades of experience, Angela brings a unique perspective to the kitchen, offering everything from simple meals to global recipes, along with tips on ingredient substitutions and storage.

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