Salt is a requirement for life. Wars have been fought over salt, religions incorporate it into their rituals and historically many governments would bring in most of their capital from salt taxes. For millennia it was a primary form of currency, which is the root of the word salary and also salvation. When added to food, it enhances the flavor by suppressing bitter flavors and allowing the sweetness to thrive. It also can react with raw meat, veggies, or fruits to adjust their surface chemistry and draw out moisture. As a preservative, it can react with proteins to create super savory meats such as sausage or a cured ham. In practice, salt is so versatile that there are few aspects of cooking it does not play a role in.
Raw salt isn’t the only way to add salt to your sandwich, as plenty of cheeses and meats have significant salt content. It is, therefore, important not to add too much raw salt, as it is rather difficult to take out once it has been included. Also, don’t forget the impact a salty flavor can have on an intentionally added bitter ingredient. Bitter flavors can be balanced by salt, but they can also be lost if not paired correctly.
Some of the most flavorful salts and salty things to put in a sandwich include the following:
Salts:
- Sea Salt
- Garlic Salt
- Himalayan Pink Salt
- Truffle Salt
- Smoked Salt
Salty Meats:
- Salami
- Pastrami
- Bacon
- Speck
- Iberico Cured Ham
- Lox
Salty Cheeses:
- Feta
- Romano
- Parmesan
- Aged Gouda
- Cotija
- Gorgonzola
Sauces:
- Soy Sauce
- Worcestershire Sauce
- Miso
- Tamari
