My Pop-Pop has always said, “everything tastes better as a sandwich.”
Granted usually his definition of “sandwich” puts emphasizes on the MEAT (just meat) sandwiched between two pieces of Wonder-Bread-like bread … but I have to agree with him. Everything does tastes better as a sandwich.
If you really think about it, everything can either be construed as a sandwich, or made into a sandwich. Case-in-point, a pizza when folded over (no matter what toppings you may prefer) is in essence a sandwich, a pizza-wich. Take the contents of a salad, greek, caesar, or cobb, and viola! sandwich, a salad-wich. Everything can be better if made between two slices of bread.
Sandwiches also tell a lot about the ingredients themselves. The bread, the spread, the meat, and the toppings. The combination is what makes someone’s mouth water. It’s what makes no one mind eating a meatball sub and having sauce ooze down their chin. It’s that good! In fact, my best friend believes that ANY occasion is an occasion for a meatball sub, even if its 90 degrees out and we’re at the shore …
Personally, the creation is the about the texture and harmony between flavors. I’ve learned a lot of tricks over the years, but one thing that I believe true in most cases is that bread should be toasted. Ideally on one side as to not scrape the inside of ones mouth. The one exception to this rule is extremely fresh banquettes and/or loaves. They’re too perfect, don’t you dare put that thing in the toaster. But by fresh, I mean REALLY fresh.
The other wonderful thing about a sandwich, is that it’s a perfect meal to make for one. And since most of my meals prepared at home are for me and my lonesome, I eat a lot of sandwiches. My latest creation is a play on the sweetness that I love oh-so-much. A pear, goat cheese, frisee sandwich with toasted pecans and a honey lemon oil. It’s fabulous, and totally subjective of my taste buds.
- Get fresh bread.
- Toast chopped pecans until fragrent.
- Allow the goat cheese to come to room temperature and spread generously on both sides of the sandwich.
- Slice pear (so seasonal!) into thin slices and place on top goat cheese.
- In a small bowl combine about a tablespoon of honey, a quarter of a lemon, and enough olive oil to create an emulsified sauce.
- Add frisee and pecans to bowl and toss in dressing. This way the dressing doesn’t spill out of the sandwich.
- Place frisee on top sandwich and enjoy!
On Twitter today I forwarded an article in I found interesting about the sandwich movement of New York. The fad in NY Mag right now is Vietnamese sandwiches called Bahn Mi, fabulous at Num Pang. They’re delicious, so trendy. BUT the new movement is towards what is know as, Beef Wellington Sandwich at Rye House; filet mignon, foie gras pâté, and mushrooms on a buttery brioche bun that replicates a puff pastry.
This sounds like heaven, a heart-attack on a plate, and complete art in my opinion. I cannot wait to drag a red-meat lover to try it.
If New York’s sandwich is pastrami on rye, Nola’s is the muffaletta, and Philly’s is the cheesesteak, how can one decided where to live? My current favorite is Olive’s shitake mushroom sandwich with herbed ricotta, watercress, and roasted tomatoes on ciabatta. Fabulousness. Eating it as we speak, didn’t even have time to take a picture I was so enamored by its power.
So tonight, make a sandwich. Either AS your dinner, or with what you make for dinner later INTO a sandwich. I doubt you’ll be disappointed.
