When I make sandwiches, they tend to be bland. I usually just use mayo and mustard. I like a sandwich, especially if I have a good tomato on hand, but I don’t know how to flavor them. What other things do you put on sandwiches?
Pepper. Just shake some between the meat and the lettuce. Works great for my lunch at work because the flavor has time to blend.
My pal Jake turned me on to mild banana pepper rings. They really add a nice accent to a sandwich, especially on a hoagie/sub/grinder/hero. Try it!
I’m a lifelong member of Sandwich Nation, and I look forward to other responses here, hopefully in time for lunch tomorrow.
Yeah, I came here to say salt and pepper.
Really.
You add salt and pepper to most other stuff, right? It makes sandwiches far better.
Also, never underestimate the amount of mayo for the dry bread. Personally I like a plain sandwich so I go with mayo on rye bread with turkey. I like it a lot.
I don’t like condiments that much, but if I have the resources available I usually add banana peppers and ranch dressing.
Red pepper flakes. Or maybe some Penzey’s Sandwich Sprinkle. Oregano. Aleppo pepper. Look to your spice rack. A salami sandwich comes alive with a little Italian Seasoning.
Good, aged cheeses can add a nice pizazz to different meats. What about rubbing a cut garlic clove on the crusty bread before putting the sandwich fixings on it? That’s good with some things. Onions, mild white, Videlia, purple and red can all be good on a sandwich. What about those Philedelphia cream cheese spreads that come in the little glass jars, or a home-made spread, with or without cheese? Those can also give some flavor. Olives?
A good sandwich shouldn’t really need ‘flavour’ added apart from a little salt and pepper (depending on whether the contents are high-sodium in the first place). What are you filling your sandwich with initially that demands extra oomph?
I read it as asking “What ingredients are especially tastey in sandwiches?” more than anything. Mayo and mustard are initial ingredients, and they are failing to satsify. What I recommended are also intial ingredients, including the garlic rub.
I dislike mustard, but sometimes I’ll use a little horseradish in addition to mayo.
Balsamic vinegar is my healthier choice, perhaps with a dash of olive oil and fresh ground pepper.
Usually turkey or ham, maybe chicken or roast beef, cheese of some kind (usually swiss or american), lettuce and tomato.
I’ve tried using salad dressing sometimes. The thing is I don’t usually eat a lot of salads, so I don’t use the whole bottle soon enough.
Oh, God yes. I love pepper rings, especially on ham or oven baked subs.
Also jalapenos.
I hardly ever use butter or margarine on a sandwich and generally spread the bread with some sort of sauce or a salad dressing or mashed avocado or cream cheese. It depends what else is in the sandwich. Things I have fairly often with the spread listed first:
chutney, roast beef, baby spinach
satay sauce, chicken, salad
cream cheese, hot sauce, bacon, tomato
avocado, chicken, bacon, lettuce
mustard, ham.cheese, tomato
cranberry sauce, chicken, ham, pineapple
sweet mustard pickles, corned beef, cucumber
but for pastrami I add nothing but tomato
I never have salt but usually a grind of pepper or pepper/chili
Chicken Caesar salad sandwiches are great. Get all the ingredients for a CCS, spread one slice of the bread with mayo, the other with a smear of mustard and anchovy and then layer chicken, cos lettuce, bacon, sliced cheese and a sprinkle of lemon pepper. Toast it if you like.
Though I mostly just use salt, when I’ve roasted some red peppers I put them on. It adds a lot to turkey.
It depends on the sandwich. If there’s any available, I like adding cranberry sauce to a turkey sandwich. If not, I use sweet-hot mustard. I don’t use mayo so I when I have a BLT, I put some Tabasco sauce on it.
Nothing wrong with a good smoked ham/turkey slice with a DECENT cheese (avoid the American variety of course, stick to an Emmantal for a bit of ‘bite’) and a tasty tomato. Sprinkle the tomato with a little sugar before the pepper to bring out the fruity characters.
This combo shouldn’t need enhancing.
Leftover guacamole is good spread on a turkey sandwich. Dill pickles can add some interest as well. Bacon is always good and I am interested in trying bacon salt added to a sandwich. Right now all the turkey I have is rather salty already.
My Fav. ymmv of course
Tuna well drained
Mayo
Ranch dressing
Grated Romano cheese
Bacon bits
Franks hot sause.
Potato bread.
Experiment on how much mayo and dressing is needed. Toasting the bread wouldn’t hurt. I found if I break up the tuna and then add the cheese it helps hold the cheese flavor.
I have favourite combos (complementary toppings such as capsicum, red onion, baby spinach, and various cheeses are a given):
Ham (‘real’ ham, not the pressed sandwich variety) goes with either wholegrain mustard & mayonnaise, or with mustard pickle. Sandwich ham is an abomination.
Salami / mettwurst goes with chutney. I prefer the Rosella brand; not sure what the overseas equivalent would be. (For something really delish, toast bread on one side, top with cheese, then mettwurst, and then smear a hearty dollop of chutney on top and put the whole thing under the grill.)
Roast beef always goes with mustard pickle in my sandwiches, but my husband swears by dijonnaise. (I find dijonnaise too bland with beef.)
Chicken goes with garlic mayonnaise, or avocado and normal mayonnaise.
Fritz, of course, goes with tomato sauce and has no salad ingredients. Some classic combos just can’t be improved on. 
All my sandwiches ('cept the last one) receive the love of freshly cracked black pepper, and sometimes salt (depending on the ingredients).
For Italian meats I like to use olive tapenade (available in a jar in our markets.) Sort of like a muffeletta sandwich, but without the proper bread, unfortunately.