We've got the basics covered. But for a more dynamic sandwich, we turned to chefs for their favorite unexpected ingredients. Turns out you just have to raid your kitchen to up your sandwich game:
BBQ CHIPS
"Potato chips are always a good idea: They add texture and salt, and, if you use barbecue flavor, a smoky sweetness."
--Tyler Kord, No. 7 Sub, NYC
HOT CHERRY PEPPERS
"Layer hot cherry peppers on tuna salad sandwiches like you would a tomato."
--Adam Mesnick, Deli Board, San Francisco
VINAIGRETTE
"I chop my toppings--vegetables, tomato, onion-- and toss with an acidic vinaigrette. It elevates them with bright flavor, a welcome change from mayo or mustard."
--John Bates, Noble Sandwich Co., Austin
ZA'ATAR
"Fold dried spices into Greek yogurt--curry, za'atar, any thing. Lamb with za'atar yogurt and lemon zest is great."
--Michael Voltaggio, ink.sack, Los Angeles
BEER
"Mix a splash of lager with Gulden's brown mustard to go with ham and cheese."
--Scott Schroeder, American Sardine Bar, Philadelphia
GIARDENIERA
"Chop some olives with giardiniera in a food processor, and it's a nice spread--sour and crunchy. Put it on a roast beef sandwich or even a grilled cheese."
--Ryan Pera, Revival Market, Houston
PEPPER JELLY
"A spicy pepper jelly is perfect on turkey or beef"
--Tom Colicchio, Wichcraft