The sandwiches were brightened with sliced jalapenos and a mixture of pickled carrot and daikon strips. The sturdy bread helps support the sandwich's weighty ingredients, and toasting helps keep the sandwich from getting soggy, Antonishek says. For Thomas, flavored and artisanal breads are the only way to go. People like chicken Caesar salads. Well, Caesar dressing is sort of glorified mayonnaise, the croutons are the bread.
Romaine lettuce is lettuce and chicken is chicken.
So put it on a sandwich. And watch the amount of dressing, especially if you have a porous bread. Wrap sandwiches in butcher paper or parchment paper, Antonishek suggests, then place them in a plastic bag. The paper helps absorb moisture. A dry sandwich is just as bad as a soggy one.