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    MasterChef Australia Adam Liaw shares his rules for making the perfect sandwich

    MasterChef’s Adam Liaw shares his rules for making the perfect sandwich – from the best bread to his simple trick for preventing it falling apart

    • MasterChef’s Adam Liaw has shared his rules for making the perfect sandwich 
    • The celebrity chef said a ‘great’ sandwich comes down to three elements 
    • The author said soft breads pair well with soft ingredients or ‘meaty textures’
    • While crusty, firm breads ‘work well with more heavily textured fillings’

    MasterChef’s Adam Liaw has revealed the art behind creating the perfect sandwich

    MasterChef Australia winner Adam Liaw has revealed the art behind creating the perfect sandwich – and his simple trick for making it stick together every time.

    The celebrity chef said a ‘great’ sandwich comes down to three elements – texture, seasoning and the right type of bread you use.

    In a piece for Good Food, the cookbook author said soft breads pair well with soft ingredients or ‘meaty textures’ like an egg or chicken sandwich while crusty, firm breads ‘work well with more heavily textured fillings’ such as a Vietnamese baguette called banh mi or a BLT.

    But Liaw said you should never use brioche and sourdough as they ‘aren’t great sandwich breads’ because the ‘texture is wrong’.

    The celebrity chef said crusty, firm breads 'work well with more heavily textured fillings' such as a Vietnamese baguette or a BLT (stock image of a Vietnamese banh mi)

    The celebrity chef said crusty, firm breads ‘work well with more heavily textured fillings’ such as a Vietnamese baguette or a BLT (stock image of a Vietnamese banh mi)

    When preparing sandwiches for work or children’s lunchboxes, Liaw said the key to make the ingredients hold together is putting some weight on top of it.

    ‘My son’s school sandwiches all sit on cutting board with a heavy plate on top for about 10 minutes before they go into the lunch box. This slightly compresses the bread and holds it together with the filling,’ he said.

    To make a toasted sandwich, he prefers toasting it in a frying pan with some butter and placing a heavy saucepan over the top to press it down, cooking it until it’s golden brown and cheese is melted.

    Liaw said every sandwich needs to be seasoned, whether it’s a pinch of salt and pepper, mayonnaise or even salad dressings.

    The cookbook author said soft breads pair well with soft ingredients like an egg sandwich

    The cookbook author said soft breads pair well with soft ingredients like an egg sandwich

    Caterer doyen Peter Rowland previously revealed the secret to the perfect chicken sandwich (pictured) comes down to making the filling 'sloppy'

    Caterer doyen Peter Rowland previously revealed the secret to the perfect chicken sandwich (pictured) comes down to making the filling ‘sloppy’

    Peter Rowland’s mayonnaise recipe

    • 2 egg yolks (room temperature)
    • 2 tsp lemon juice or white wine vinegar
    • 2 tsp dijon mustard
    • 250ml (1 cup) olive oil (or blend of olive and vegetable oils)
    • Salt and pepper 

    Method: 

    Put the egg yolks, one teaspoon lemon juice or vinegar, one teaspoon of mustard and a pinch of salt in a blender and blend for a few seconds.

    With the motor running, slowly drizzle in the oil and when it has all been incorporated, add one tablespoon hot water and remaining lemon juice or wine vinegar and mustard.

    Season with salt and pepper. Add more mustard or lemon juice according to taste

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    His tips come just one year after caterer doyen Peter Rowland revealed the secret to the perfect chicken sandwich. 

    ‘The stuff inside the sandwich must be sloppy. I want it to be sloppy,’ Mr Rowland told Good Food in November last year.

    Mr Rowland – whose famous recipe hasn’t changed since 1962 – said to make his soft white bread, mayonnaise-laden triangles, the chicken breast must be ‘slowly poached’.

    He said the sandwiches should never be served with crusts.

    Next, the bread is lightly spread with butter and then filled to the edges with homemade mayonnaise, which is flecked with chopped chives and parsley.

    ‘The big secret was, and my tongue’s not in my cheek, put double the amount of mayonnaise that you think you should. That was the big secret of the chicken sandwiches,’ Mr Rowland said.

    He said he came up with his own recipe after he was fed up with eating ‘dry’ chicken sandwiches.

    ‘No one ever made them how I wanted them,’ he said.

    ‘When we started making them they always tasted dry like airline sandwiches. I said, “look, just put double the amount of mayonnaise in them and make them floppy”.

    ‘Mayonnaise is the trick, and, of course, a few other things – extra butter. Everyone’s too skimpy on the butter.

    ‘It was as simple as that and they were fantastic.’

    The catering king has served his iconic canapé at the Flemington Racecourse on Melbourne Cup day for more than 50 years.

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