Sandwich Faux Pas: 14 Ingredients to Avoid in Your Next Creation

Everyone loves a good sandwich, but not all ingredients belong between two slices of bread. While you might feel adventurous in your kitchen, some combinations can turn your lunch into an unforgettable experience – and not in a good way.

I’ve seen many brave souls try to mix unusual ingredients into their sandwiches, thinking they’ll create the next culinary masterpiece. However, certain foods are better enjoyed on their own or in different dishes. Your sandwich shouldn’t make your coworkers run from the break room or leave you with regrets.

Let me share 14 ingredients that you should skip in your next sandwich creation. These foods might be fantastic on their own, but they can overpower, clash with other flavors, or simply make your sandwich inedible. Keep reading to learn which ingredients to avoid and why.

Blue Cheese

Blue cheese can overpower your sandwich with its strong, pungent flavor that not everyone likes. While many food enthusiasts love this moldy cheese variety, adding it to your sandwich might make it inedible for others sharing your meal. The intense saltiness and sharp tang can mask the subtle flavors of other ingredients like roasted turkey, fresh vegetables, or premium ham that you’ve carefully selected for your creation.

You should consider skipping blue cheese if you plan to save part of your sandwich for later. The strong aroma tends to intensify over time and can seep into other ingredients, leaving you with a sandwich that smells and tastes only of blue cheese. If you still want to include cheese in your sandwich, try milder options like provolone, Swiss, or fresh mozzarella – these will add the creamy texture you want without dominating the whole sandwich.

Strong Onion

Raw onions can overpower your sandwich and leave you with breath that could clear a room. The sharp, intense flavor of strong onions will dominate every other ingredient you’ve carefully selected. You might think adding raw onion gives your sandwich a nice kick, but it often masks the subtle flavors of meats, cheeses, and other vegetables. Plus, the strong smell can linger on your breath for hours, making your afternoon meetings or social interactions uncomfortable.

Consider using milder alternatives to make your sandwich more balanced and enjoyable. You can sauté or caramelize onions to bring out their natural sweetness while reducing their bite. Sweet onions like Vidalia or red onions soaked in cold water for 10 minutes will give you the onion flavor without the overwhelming sharpness. These simple changes will make your sandwich much more pleasant to eat and won’t leave you reaching for breath mints every five minutes.

Fish Sauce

Fish sauce might give your Asian dishes a wonderful umami kick, but you should think twice before adding it to your sandwich. This pungent condiment can quickly overpower all other ingredients with its intense saltiness and strong fishy aroma. Even a small amount can make your sandwich smell like a fish market and leave you with an overwhelming briny flavor that lingers long after you’ve finished eating.

You’ll find better alternatives to add depth to your sandwich without the overpowering fish notes. Try spreading some anchovy paste if you want that subtle sea-like flavor – it’s more concentrated and easier to control. Or skip the fish products completely and opt for savory spreads like mustard or pesto that will enhance your sandwich ingredients without dominating them. Your sandwich should bring together complementary flavors, not drown them in fish sauce.

Licorice

You might love licorice candy, but adding it to your sandwich will create a bizarre flavor combination that could ruin your lunch. The strong, distinctive anise-like sweetness of licorice can overpower other ingredients and clash with savory elements like meats and cheeses. Even if you’re feeling adventurous with your sandwich making, licorice will add an unwanted medicinal quality that few people would find enjoyable.

Many licorice products also contain artificial flavors and colors that have no place between two slices of bread. The sticky, chewy texture of licorice candy makes it impractical for sandwiches – it can stick to your teeth and make eating difficult. If you want to add sweetness to your sandwich, consider natural ingredients like honey, jam, or fresh fruit that complement rather than compete with other components. Leave the licorice for enjoying as candy on its own.

Pickled Walnuts

While you might feel adventurous adding pickled walnuts to your sandwich, this peculiar ingredient can quickly overpower all other flavors. These black, vinegar-soaked nuts pack an intense punch that will dominate your sandwich experience. The strong acidic and tangy notes can clash with milder ingredients like turkey, cheese, or fresh vegetables, making your sandwich unbalanced and difficult to enjoy. Most people find their bitter and sour combination too aggressive for a satisfying lunch.

If you want to give pickled walnuts a chance, try them on their own or pair them with strong-flavored foods like aged cheeses or cured meats – but keep them away from your sandwiches. The dark liquid they’re preserved in can also stain your bread and make it soggy, turning your sandwich into an unappetizing mess. You’ll get better results by sticking to fresh nuts or traditional spreads that complement rather than dominate your sandwich fillings.

Kimchi

You might think kimchi adds an exciting Korean twist to your sandwich, but this fermented cabbage creation can quickly turn your lunch into a soggy mess. The high moisture content in kimchi can make your bread turn mushy within minutes. Plus, the strong garlic and fish sauce notes can overpower other ingredients, leaving you with a sandwich that only has one dominant flavor. If you bring this to work, your colleagues might not appreciate the pungent aroma that fills the break room.

If you still want to include Korean flavors in your sandwich, try some alternatives instead. You can use fresh cucumber or radish slices to get that satisfying crunch without the moisture problems. Another option is to cook your kimchi first – this removes excess liquid and mellows out the strong flavors. But your best bet is to keep the kimchi on the side and enjoy it as a complementary dish rather than stuffing it between two slices of bread.

Durian

While durian might be known as the “king of fruits” in Southeast Asia, you should skip this notorious ingredient in your sandwich. The strong, pungent aroma of durian can overpower every other ingredient and leave your sandwich smelling like a mix of onions, gasoline, and rotting fruit. Many public places and transportation systems across Asia have banned durian due to its smell, which should tell you something about its potency.

Beyond its divisive smell, durian’s creamy texture can make your sandwich too mushy and wet. The fruit’s rich, custard-like flesh will seep into your bread, turning it into a soggy mess within minutes. Plus, if you plan to share sandwiches with friends or pack them for work, you risk making everyone around you uncomfortable with the strong smell that can linger for hours. Save the durian for desserts or eat it on its own – your sandwich (and your friends) will thank you.

Horseradish

You might want to think twice before adding horseradish to your sandwich. While this spicy root can add a powerful kick, many people find its intense heat and pungent aroma overwhelming in a sandwich format. The strong flavor can completely overpower other ingredients, making it impossible to notice the subtle flavors of your meats, cheeses, or vegetables. Even a small amount can create an unpleasant burning sensation in your nose and throat that might ruin your entire meal.

If you still want to include horseradish in your sandwich, consider using it very sparingly or mixing it with mayo or sour cream first to tone down its intensity. Better yet, save the horseradish for other dishes where it works better, like a prime rib accompaniment or a bloody mary garnish. Your sandwich will likely turn out more enjoyable with milder condiments that complement rather than dominate the other ingredients. Many people prefer alternatives like mustard or mayo that add flavor without the risk of sensory overload.

Fish Roe

Fish roe might seem like an exciting addition to your sandwich, but you should think twice before adding these tiny fish eggs between your bread slices. While many people love roe on sushi or crackers, it creates texture and moisture problems in sandwiches. The small, delicate eggs tend to scatter everywhere when you bite into your sandwich, making a mess on your plate and clothes. Plus, the briny liquid from the roe can make your bread turn soggy within minutes.

The strong, fishy flavor of roe can also overpower other ingredients in your sandwich. If you want to add seafood to your sandwich, consider using smoked salmon, tuna, or other firm fish options instead. These alternatives give you the ocean-fresh taste you want without the mess and texture issues that come with fish roe. Remember that some types of roe can be quite expensive too, so save them for dishes where they can truly shine on their own.

Chocolate Spread

You might love chocolate spread on your morning toast, but you should skip it when making sandwiches. The rich, sweet spread can quickly turn your sandwich into a messy disaster, especially if you plan to eat it later. The oils in chocolate spread tend to seep into the bread, making it soggy and unappetizing. Plus, the spread often melts at room temperature, creating a sticky situation that could ruin your clothes or workspace.

From a nutrition standpoint, adding chocolate spread to your sandwich transforms a potentially healthy meal into a sugar-loaded snack. Most commercial chocolate spreads contain high amounts of processed sugar and unhealthy fats, offering little nutritional value. If you want something sweet in your sandwich, consider healthier options like sliced bananas or natural nut butters. These alternatives will give you the satisfaction you want without compromising the integrity of your sandwich or your health goals.

Cilantro

Cilantro brings strong reactions from sandwich eaters – you either love it or hate it. Scientists found that some people have a genetic variation that makes cilantro smell and taste like soap. If you’re making sandwiches for a group, you need to know that adding cilantro could make your creation inedible for about 4-14% of people. While this herb adds a fresh, bright flavor to Mexican and Asian-inspired sandwiches, you risk turning your sandwich into what some guests might consider a dish soap disaster.

You should skip cilantro in your sandwich unless you know your guests’ preferences. Instead of cilantro, try using flat-leaf parsley, which gives a similar fresh green look without the controversial flavor. If you want that Mexican food flair, consider dried oregano or ground cumin. For Asian-style sandwiches, Thai basil makes an excellent substitute. These alternatives will keep your sandwiches appealing to everyone at the table without causing any unwanted soapy surprises.

Wasabi

You might think adding wasabi to your sandwich creates an exciting kick, but this potent Japanese horseradish can quickly turn your lunch into an overwhelming experience. The intense heat from wasabi can completely mask the other flavors in your sandwich, leaving you with nothing but a burning sensation in your nose and throat. Plus, most wasabi available outside Japan isn’t even real wasabi – it’s typically a mixture of regular horseradish, mustard, and food coloring.

If you want to add some heat to your sandwich, consider milder alternatives like fresh black pepper, a dash of hot sauce, or pickled jalapeños that won’t dominate the entire flavor profile. These options let you control the spice level while still enjoying the other ingredients. Remember, a good sandwich needs balance – you want to enhance the overall combination, not create a five-alarm fire in your mouth that leaves you reaching for a glass of milk!

Sauerkraut

You might love sauerkraut on your hot dogs or with bratwurst, but you should skip this fermented cabbage on your sandwich. The strong, sour flavor can overwhelm the other ingredients and make your sandwich soggy. The excess moisture from sauerkraut will soak into your bread, turning what could have been a perfectly good sandwich into an unappetizing mess. Plus, the strong smell can make it awkward to eat your sandwich in public spaces like offices or trains.

If you still want that tangy crunch in your sandwich, consider alternatives like pickled onions or fresh coleslaw instead. These options give you similar flavors without making your bread fall apart. You can also try draining and patting dry your sauerkraut before adding it, but you’ll still run into the problem of its overpowering taste taking over your entire sandwich. Save the sauerkraut for other dishes where it can shine without ruining the texture of your meal.

Pastrami

You might think pastrami belongs in every deli sandwich, but this heavily processed meat can make your sandwich too salty and greasy. A single serving of pastrami can pack up to 1,000 mg of sodium, which is nearly half your recommended daily intake. The curing and smoking process also adds nitrates and other preservatives that you should limit in your diet. Plus, the strong, spicy flavor of pastrami can overwhelm other ingredients, making it hard to create a balanced sandwich.

If you want a healthier alternative, try using fresh-roasted turkey breast or lean roast beef instead. These options give you more protein with less sodium and fewer preservatives. You can add bold flavors through mustard, pickles, or fresh herbs without relying on processed meats. Your heart and blood pressure will thank you, and you’ll still get to enjoy a satisfying sandwich that doesn’t leave you feeling weighed down or excessively thirsty afterward.