Every time I see a Lan video, I stop what I'm doing and watch. Worth it, every time.

I've never seen someone who can break things down so technically but such an approachable manner. I feel like a better chef after watching these, truly.

So many local sandwich shops need to watch this video...

LAN is the only one that can make an 11 minute video about Sandwiches a must see!

This is brilliant. For 50 years, my family has made fun of the seriousness with which I construct a sandwich. Lan Lam has laid out in clear and absorbing detail why it all matters.

Every time I see a new episode with Lan Lam, I have to watch it. She is making me look like I know what I'm doing. Feels like a cheat code.

This is the content that the people want.

That sponge stunt was hilarious ... and effective

Lan is positively lovely, with the most beautiful, peaceful voice. And, her content is just superb!!

I swear when this channel posts a video with Lan Lam I like the video first and then i watch it.

This lady is undoubtedly a star.

2 Lan videos in one week. ❤❤❤

Triangles; something very satisfying about that first bite of the point, no agonizing over where to bit first, no cheek smear of filling, the perfect balance of crust, spongy bread, and fixings. Always gotta be triangles.

When Lan tastes something amazing, she doesn't have to speak...she just raises her shoulders and that says it. Lan, you're brilliant and adorable

I have been a home cook for sixty years, and a cafe cook for ten of them. I use some of these tricks myself, but I never assembled them into anything resembling a plan or a lexicon of techniques aomed at the whole genre of sandwiches. Thanks!

I LOVES me some Lan Lam! She is a National Treasure!

I especially like the idea for the pickled avocado and sumac onions.

Every video Lan Lam makes is 150% useful and 150% entertaining

You’re a master in cooking, teaching, and sharing! My hero in the kitchen.

Such a helpful video. I have taken the liberty of summarising it. Making a Sandwich - Lan Lam from KZfaq When I’m making this style of sandwich, there are three concepts I consider. 1. The treatment of the bread, 2. The contrasting flavours and textures. 3. The assembly. 1. Bread The bread should make up ¼ of the sandwich. This provides Structure and stability so the sandwich is easy to eat Enough filling so it doesn’t get lost in too much bread If using a bread roll remove some of the interior so it’s less bready, keeping the 25% bread ratio. To toast or not to toast No need to toast fresh bread or sliced, seeded or whole grain bread. Lan does toast to brown the surface of the bread, add texture, let the bread absorb more moisture. With stale bread brush it with oil or butter and cook the slice in a skillet over medium-high heat until it’s crisp and brown. This does two things for bread that toast and can’t. It crisps the surface really quickly, minimizing how much the bread dries out, and it adds a touch of richness. 2. Fillings Consider the texture of the ingredients with texture of the bread (chewy or soft). Have some soft ingredients and some crunchy ones. Season well with salt and vinegar. Sprinkle bland ingredients with salt, so the sandwich is salted all the way through. You don’t want a hit of salt on an otherwise bland sandwich. Contrast the ingredients soft, crispy, creamy, full or mild flavoured, juicy, dry, pungent (chilli, pepper etc) sweet, sour, umami. Blot very wet ingredients dry. 2a Some items for fillings Pickled avocados. Make a brine by stirring together half a cup of distilled vinegar, half a cup of water, one tablespoon of sugar, and two teaspoons of table salt. Cut a firm avocado into quarter inch thick slices and drop them in the brine for anywhere between minutes to two hours. Before you use them, be sure to pat them dry. You can keep these around for two days. The acid from that brine will keep the avocados from browning. Dijonnaise. Stir together equal parts Dijon mustard and mayo. Sumac Onions Thinly slice a small red onion ,then toss with three tablespoons of red wine vinegar, one tablespoon of sumac and a quarter teaspoon of table salt. Rest for at least 20 minutes. 3. Assembly The goal is that the sandwich holds together as you eat it. Sometimes the bread falls apart because it’s absorbed too much water. Solutions are to toast the bread. Or drain the wet ingredients on paper towels. Or waterproof the bread by brushing the bottom piece with oil, spreading with butter or adding a slice of cheese. Remove some of the interior to create a trough for the filling. Press your sandwich to give it more cohesion. Place grippy items like bacon, shredded greens, or potato chips between slippery items like pickles or tomatoes. Or you can just wrap it in plastic or parchment and peel the wrap away as you eat.

Sharpe angles are more appealing to the eye, so chefs use that trick to make their tasty food look even more appealing to the guests.

Love Lan and her wonderful informative videos! Will be making the sumac onions today!

Lan is a blessing to the world.

Sandwiches are only limited by the imagination. Thats why I love them.

Everyone is awesome but I'm still partial to Lan🤩🤩. Thanks for the video. 😊

I do a fair amount of internet research on cooking / foods. Lan Lam is incredible, she explains how to achieve success, not follow these exact steps, to improve your results. I make a very good egg salad sandwich, my family and friends love it. The techniques that Ms Lam shares will take it and other sandwiches to the next level. Thank you!

New Lan video! Always a must watch.

It's insane how this publication has been delivering _essential_ cooking advice for literally decades.

Potato chips might be the GOAT sandwich topping. Happy to see them shown a little respect in the video.

That's the most perfect sliced avocado I've ever seen

another great vid Lan! I think the sandwich cut depends on what's on it, and how you are going to eat it. For example, a Grilled cheese that will be eaten and dunked into tomato soup I like triangle cuts for dipping...Egg Salad can be heavy on a skinny triangle slice of white bread, I think it holds it's structure better with a cut that makes the shape more of a square-easy rectangle...now you've got me thinking...tall sammys with lots of ingredients seem to do well with a stabilizing middle-slice of bread. the sandwich is cut into small squares like a club sandwich. definitely keeps the eating a little neater...

You took some basic ingredients and turned it into a million dollar sandwich. Looks like a masterpiece

Geometry my dear Watson- If you cut a sandwich into a rectangle and hold it with 1 hand you have 2 sides unsupported. Cut a sandwich into a triangle, hold it the same and you have only 1 side unsupported.

I learned senza la muliga in Italy years ago. Removing the doughy bread from one side is an absolute must in building a great sandwich.

"How to make a sandwich..." zzzz "...with Lan Lam", oh now this is gonna be good. Always learn so much from Lan!

Lan is such a great speaker and a chef ❤ plus she is Sooo Easy on the eyes 🎉🎉 hope she keeps making videos ❤

Big fan Lan! Cheers from BC Canada

Lan is amazing, and she needs her own channel.

Lan is amazing--these sandwiches look sooo good!

Triangles give you a good dippable spot as well as a nice starting point for a clean bite without smearing it all over your face.

A great video from my favorite professional chef! I must try these techniques.

We love you, Lan!!!

I love this Chef. Always adds to my knowledge.

I really wanted to learn the placement of ingredients to keep the sandwich from slipping/ingredients falling out. Thank you.

So informative as usual! I love all of her videos.

This is the second Lan Lam video I've seen today and she's phenomenal! THank you for sharing this her knowledge!

One of my favorites from ATK. This is simple cooking skills, with the most impact, at its best. Thank you Lan Lam!

Always great to see you cook and share techniques.

Years ago I was told about a "situpon" sandwich. It's wrapped securely then a person sits upon it. I hadn't tried it but I never forgot.

Useful. One is never too old to learn something new.

FANTASTIC!! I love Lan.

I'll need to watch this one a few times. So much information! Love it.

Love, love her videos. Easy food tech explained beautifully and with a bit of humor ❤️

Chef Lim Lam is the absolute best. All her teaching videos are perfect and very helpful.

LOVE Lan and her videos! ❤

The Lan worship just can't be stopped!

Lan Lam. She is the best. Thank you.

Great video. I make sandwiches almost daily and love learning how to make them more interesting and delicious. Thanks!

This is the video I've been waiting for. I've been cooking since I was six years old, yet my sandwich game is weak. Thank you for another banger, Lan!

Another tip for sliced bread: if your toaster has a bagel setting, use that so only one side of your bread gets toasted. That way you have the toast texture on the outside, but it still is relatively soft on the inside. This especially works with bakery rather than mass produced loaves of bread. I've found that a fully toasted bakery bread can be a little too toasty/crunchy/roof of mouth scrape-y in sandwiches and is more apt to fall apart. Works really good for tomato sandwiches and BLTs. Also don't put too much bacon on a BLT even though you may want to put more.

Up your sandwich game by learning to make Lanwiches

Thanks Lan. Lovely as always.

Great info, from a person that truly understands the subject, and everything in between. A bunch of people have said the same thing, but I have learned so much from your videos. Thank you!

I usually do really good warm sandwiches, and prefer ‘hard’ crusty bread (baguettes, ciabatta) often lightly toasted with garlic as the base. Sauces, pestos, toppings are where the money is. Thanks for the kimchi idea, and that olive tapenade looks amazing. From now on I’ll remove some of inner bread to create a trough. Great tip! Tonight I’m doing a blackened portobello po’ boy. That’s oven-roasted portobellos with blackening spice, roasted green and yellow bell peppers and tomatoes, served on a lightly toasted garlic baguette with cayenne aioli and fresh, crispy romaine lettuce. It’s my current favorite. A flavor bomb.

Very well done, GF. Thank you.

Thank you for gracing us with your knowledge

Loved this video, thank you Lan !

Another fantastic video from Lan!

Great video! Lan is a great presenter as usual. I never really thought about sandwich construction.. awesome tips!

Excellent tutorial.

What a great tutorial on sandwiches! I learned so much - thank you!!

Thanks for the tips in making sandwiches, always can use new ideas!

Summer is sandwich supper. Will be using these tips and ingredients. Thank you, Lan.

Thanks for the tips Lan!!!

Great info….great video Lan……Thanks! ❤

Yep, it’s all about the bread. Thanks Lan for some good tips.

That nicoise sandwich looks amazing! Fabulous presentation Lan!!! As a Californian that's been eating avocado for most of my life -- this is the first time I've ever heard of pickled avocados! Thanks for teaching me something new.

Finally. Validation for the toasted, scooped-out tuna on an ET bagel that I have loved for decades!

Lan Lam is like a gourmet sandwich, perfectly combining classic comfort with modern flair, and always leaving you craving just one more taste of her culinary brilliance.

Beautiful. Great ideas. Thank you.

Another fabulous video from Lan !! Very useful and tasty information.

This video improved my life. She is my hero (sandwich pun)

Great, thank you!

I'm literally rereading a series about an mc who specialized in making delicious sandwiches. The level of excitement i had when this video came up was probably more than what was generally considered decent

Wow this is the most practical and helpful vid I've ever seen. Man do I love a good sandwich! So I'm happy to learn some new sandwich techniques.

Hello Ms. Lam and it's always a pleasure to see you...💖

Great ideas, thanks!

Thank you for this and yes for more tapenade and aioli sauces. I am going to start pressing my sandwiches more.

This is gold. Impressive content.

What a fantastic tornado of priceless information.

Another great video. Thanks Lan! Triangle sandwiches are easier to eat. You can bite from a corner the work toward the middle. They are also easier to hold, and hold together better without fillings squeezing out as readily.

Wow, that tuna sandwich looks awesome!

She is gonna make some sandwiches chain lots of money. New appreciation for sandwich artists !!!!!

Lan is awesome!

Such a fantastic communicator!

She is sharp. Excellent presentation every time.

I made a char siu banh mi for lunch before watching this and it taught me much of the tips you shared. I can totally vouch for contrasting textures. It definitely takes the sandwich to the next level.

Thank you so much for this!

I love the videos hosted by Lan Lam. She’s a wonderful presenter and I hope to see her in more content from ATK.

Brilliant ! Nicely done