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Depends on the sandwich. Chicken sandwich? Yes, absolutely, salt and pepper. I make tuna salad and add salt, pepper, and cayenne. Some things definitely need a little salt not to add saltiness but to intensify the flavor of the main ingredient. It's one of the reasons why salted chocolate is popular.

Only to a chicken sandwich. Salt, pepper, mayo, tabasco, chopped up jalapenos, cheese.

Mixing the tabasco sauce with the mayo is nice.

Salt on tomato is a must

Salt, pepper, garlic, it depends on the sandwich, but yeah. Garlic is the only one that I don't often see on people's sandwich and never see on a Deli order form.

How do you assemble your sandwich. The way my mom did was to make a spread first. You shred the chicken and add mayo, salt, black pepper, celery, tiny red onion, and itsy bitsy mustard. Mix. That’s your sammy spread. Now, spread it on a slice o’bread and sandwich it. Yumminess guaranteed.

add salt to nothing. its already there

Recently I found out my mom puts salt in tuna fish and now I know why hers tasted better.

I salt almost everything as I was a chef and have encountered way too many people afraid of seasoning.

If you add any veg to your sandwich but lettuce and pickle you should give it some salt. I use large grain usually but on some things or brine I use regular iodized.

Dude yea. I discovered salt and pepper on a sandwich was excellent when I worked in food service, and was just discussing this with a friend recently. Interesting coincidence

Salt is life. Iodized sea salt, to be specific.

Maybe I'm weird but I prefer a hot meal in just about every context so I've started making my sandwiches a new way. I've taken to freezing my bread so I never have to worry about it molding which necessitated the toasting at first

small pan big enough for two slices of bread in put the bread on spray it with your favorite oil or butter lightly shake some garlic powder or garlic salt over top pop it in the oven on 350 for about a minute, i just let it go until the pan is hot enough to melt a stick of cold butter, not the whole stick obviously, i use the tip of the stick to cover the surface where the bread goes, the same side as the garlic goes face down into the now buttered pan and we build an open faced sandwich, cheese first, I like swiss and pepper jack but provolone works with basically every meat and is the best for time and heat in this method. Then meat on the other side two slices of honey ham fresh grated black pepper and 3 more slices of honey ham on top. I get more than enough salt elsewhere and I use garlic salt on the bread so I don't salt the meat but it's ham. Its done when the cheese is melting but I wait till the cheese bubbles so I get the bread a bit more toasted and I'm also typically prepping something else on the side like a hash brown patty or a bowl of instant potatoes so that's just how the timing works out

I have a really great sandwich and a hot side and it's about the fastest hot thing I can make aside from eggs. Good breakfast. If you're watching your weight do eggs instead of potatoes for the side.

I put seasoning salt on pork ham, shave it down, and put in my sandwiches along with gravy or BBQ sauce. Veggies are usually whatever I have lying around, celery or carrots work quite well.

Unless I know there isn't already a ton of sodium in the ingredients, I don't add salt.

Pretty sure salty is a "flavor" your tastebuds can react to (sweet, salty, sour and savory). Adding salt just makes it easier to "light up" those tastebuds.

Salt and a lot of pepper and mayo, pickles, cheese, ham, and 3 bread slices. Like from the top down it would be bread, mayo, pickles, cheese, salt n pepper, ham, bread, cheese, ham, more mayo, bread. Triple decker.