Chef Ranveer Brar likes his sandwiches to have "sass". They need to be open—but not too exposed—and stuffed with fresh produce in a way that the ingredients entice him with each bite. "To put it simply, I like my sandwiches smiling at me," he says. But the secret to the smile lies in the way it is sliced. "How you cut the sandwich is an important component of the preparation. One that's been highly underrated."

And it's not an OCD-propelled statement. Brar's fascination has takers in the city. Chef Rohan D'Souza, culinary director at Silver Beach Hospitality, believes that the sandwich cut plays a vital role in the balance of ingredients. "The cut determines the bite, as it helps bring out the dominant core ingredient the sandwich is based on. For example, in a chicken sandwich, the core ingredient is chicken, and the condiments are the enhancers." Until now, we considered the cut to be a quick finish to a slap-it-together meal. It turns out, there's a science to it, too.