I tried Guy Fieri's tips for making the perfect sandwich and loved the variety of flavors and textures

• Guy Fieri shared his best tips for making a delicious and standout sandwich at home.
• From choosing the ingredients to building the meal, I tested out the celebrity chef's advice.
• I enjoyed nearly everything about this meal, which was packed with contrasting flavors and textures.

As the Mayor of Flavortown, Guy Fieri has plenty of ways to turn your average sandwich into a lunchtime staple.

While promoting his partnership with King's Hawaiian, Fieri told Insider his top tips for home cooks who want to make restaurant-quality sandwiches in their own kitchens.

The celebrity chef said a good sandwich starts with a solid foundation of sturdy, flavorful bread and combines a wide array of textures and flavors to keep the taste buds hungry for more.

Inspired to upgrade my own lunches, I decided to put his sandwich tips to the test to see if I had what it takes to get a ticket to Flavortown.

With Fieri's tips in mind, I headed to the grocery store for very specific ingredients

Fieri said he loves how the light flavor of King's Hawaiian pieces balances savory fillings, so I opted for some sweet bread for my sandwich as well. I also followed his advice when choosing the other ingredients.

"I love the acid of giardiniera. I love the crunch of giardiniera," Fieri told Insider. "I like really crispy lettuce. I like heirloom tomatoes, thinly sliced. I like sweet onions. I enjoy really good mustard."

Per the chef's recommendation, I grabbed a jar of giardiniera - a pickled assortment of jalapeños, cauliflower, and carrots.

I also found a picture-perfect heirloom tomato, fresh butter lettuce, and a red onion that I planned to quick pickle. For the protein, I opted for basic plant-based "turkey" slices.

I already had some brown mustard and cheese at home, but I also picked up the ingredients for Fieri's famous donkey sauce, including roasted garlic, mayonnaise, yellow mustard, salt, pepper, and Worcestershire sauce, which I bought anchovy-free since as I follow a vegetarian diet.

Before anything else, I roasted the garlic for the donkey sauce and pickled the red onion

Despite Fieri's advice to add giardiniera to my dish, I was skeptical since I'm not a big carrot or cauliflower fan. But I do love pickled onions, so I was excited to see if that addition elevated my sandwich.

For the pickling, I followed this simple recipe from The Kitchn, dicing one red onion into small pieces and boiling water in my kettle.

I filled a sealable glass jar with salt, sugar, and white vinegar and added a splash of boiling water to dissolve the mix, pouring the rest over the onions in a strainer.

I then moved the onions to the glass jar and sealed it, leaving it to sit at room temperature for 30 minutes before putting it in the fridge.

Roasting the garlic took the longest, as it requires baking an oiled head of the ingredient in foil for about 45 minutes. But once I got that out of the way, the donkey sauce came together in no time and made a generous amount.

Once the prep work was out of the way, I assembled my sandwich

I placed two slices of bread in the toaster oven, because according to Fieri, "we gotta toast it" for a good sandwich, which I wholeheartedly agree with.

In the meantime, I cut thin slices of heirloom tomato, rinsed and dried my lettuce, and laid out my meat alternative, cheese, sauces, and pickled ingredients.

When I pulled the warm bread out, I quickly spread on the brown mustard and donkey sauce, one condiment on each slice of bread. I added the tomato and pickled ingredients, then the cheese, lettuce, and "turkey."

This meal was definitely shaping up to be much heftier than my typical lunchtime sandwich, which usually just has some hummus, cucumbers, tomato, lettuce, and maybe cheese and "turkey."

Finally, I cut the bread diagonally and went in for a bite.

Fieri said he loves juxtaposition, and this sandwich delivers that in spades

The chef is a self-proclaimed "juxtaposition guy," so it's fitting that this sandwich had a lot of contrasting components.

I loved the variety of textures and temperatures, as the cold, crisp lettuce and slightly soft tomato paired wonderfully with the warm bread, crunchy veggies, and creamy sauce.

And for the most part, I enjoyed the many flavor profiles, from the savory turkey and cheese to the slightly sweet pickled onions and bread. I honestly could do without the giardiniera, but that wasn't surprising since I don't love carrots or cauliflower, especially on a sandwich.

But with the two sauces, juicy tomato slices, and pickled toppings that carried some moisture, the sandwich quickly got messy and started dripping.

Fieri's tips have changed my mindset about making sandwiches

Overall, I loved this more playful and experimental approach to making a sandwich.

I rarely venture past the basics, but these tips made me realize how easy it is to whip up homemade sauces and add pickled onions and jalapeños to the mix for an easy trip to Flavortown.