Best White Bread Sandwiches

 

BREAD: Lay out towering stacks on a platter; it can be thin sliced white bread, or thick slices of ciabatta or sourdough, or sliced seeded whole-grain or a gluten-free option, depending on your crowd.

 

MAYO: Straight up and classic, please. Be generous. It seals the bread and keeps it from getting soggy from the next ingredient on the list. Decant into a bowl or go low-brow chic with ajar and a classy knife.

 

TOMATOES: Heirloom tomatoes, fresh from a farm or a garden, are a deserving star of this spread. Slice them thick, salt them, and let them drain on paper towels for an hour; transfer to a platter to serve.

 

CUCUMBERS: Small, fresh, snappy cucumbers add a crunchy edge and color (whether your guests put them in their sandwiches or eat them on their own).

 

HERBS: Any fresh herbs are welcome here—dill, mint, parsley, oregano—but anything flowering, like chives, gets top marks. Stand sprigs and bunches in cups in water, like flowers, for guests to pick off, or finely chop them and serve in small bowls for sprinkling.

 

SALT: A potent sea salt, like Maldon or fleur de sei, is a win; leave it at the ready in copious amounts. It is the secret to extracting even more umami from every bite.

PEPPER: Freshly ground and generous is the key here. Include a pepper mill for self-service.