Let’s play a game, shall we?
The Funky Kitchen has opened up a deli/sandwich shoppe. (Wouldn’t that be fun?) Say you were one of my regular customers, someone who could come in and say, “Hi Dana, I’ll have the regular please,” and I would be able to tell what it was.
What would your regular have on it? What would it be on? I ask because people’s answers vary so much, and due to the extremely adaptable nature of a sandwich, there are a lot of interesting ideas out there. If there was a signature sandwich with your name on it, a perfect sandwich for you, what would it be?
(Sopressata sandwich on an English muffin, with all the right fixings)
Start with an English Muffin, vaguely toasted. I really like the size of English muffins for a sandwich, and also the spongy texture. I’m not known to be the greatest advocate of toasted bread, but a lightly toasted English muffin is perfect for the Dana sandwich. The little bit of crunch adds to the texture.
To the bottom side of the sandwich (depicted at the left) add a little bit of mustard, and to the top side (depicted at right) some mayonnaise.
To the bottom of the sandwich: a few slices of sopressata. Sopressata is my favorite deli meat by a fair measure. To the top of the sandwich: 2 or 3 layered pieces of romaine lettuce. I love the crunch of romaine, and the slight bitter flavor it has.
Atop the sopressata: a few shavings of old cheddar cheese. Atop the lettuce: A slice of tomato with black pepper cracked over top.
Stack the sandwich parts together, and voila! My most favorite sandwich. If you don’t have English muffins available, or are looking to have a larger sandwich, rye bread would be a close second choice for me.
Mr’s signature sandwich seems to be a riff on a club sandwich, and is much more gargantuan than mine. From the bottom, he has: toasted white bread, mayo, pepperjack cheese, bacon, chicken, toasted white bread, kolbassa (coarse garlic sausage), lettuce, tomato, cheddar cheese, more bacon and a third slice of toasted bread. Quite a sandwich! Maybe that’s what I should make next.
I’m looking for interesting ideas for what to put between slices of bread; what would your perfect sandwich be?
This time last year: Spaghetti with Spicy Italian Sausage, Roasted Acorn Squash and Labneh
Wow. April has been quite a month. What’s being going on in your ends of the neighborhood? I haven’t been here for a while.
It’s been that exam-y time of year again, all books and no fun. The end of this term was rough, I was feeling stupendously stressed out about the looming graduation. I’m not sure if I’m ready to be done school yet. I’m not sure if I’m ready to grow up yet. Having a degree sure feels like a grown up sort of thing to have, as does having a house, but so much of me is balking at the grown-up-ness of it all.
Being all stressed out, my tummy has been giving me issues. Having a nervous tummy really takes a lot of the fun out of being a culinarily inclined person like myself. While I was avoiding eating to avoid feeling sick, or attempting stop from throwing up, my normal exam time diet fell through: no hint-of-lime tostitos with salsa, none of these lovely roasted chickpeas. On a normal year I live off of that tasty snack-y food, but no such luck for a Dana with a sore tummy.
I did find a new, tasty and quick to prepare exam snack, though, one that covers three food groups, and takes less than 10 minutes from start to finish. When you’re elbow deep in notes and textbooks it’s just the perfect thing.
Cheddar Apple English Toasts
(makes 2 servings)
2 English muffins
1/2 Cup sliced or grated cheddar cheese
1 apple, cut into slices.
- Set the broiler to high.
- Sprinkle the cheddar cheese evenly over the English muffins.
- Put the English muffins under the broiler until the cheese melts and begins to bubble.
- Arrange the apple slices over top of the unctuous melted cheese.
Sweet, salty, gooey and crunchy, they’re a little bit of everything and you can eat them with one hand while you read.
Mister, who is normally the one with the nervous tummy but was fine because he wasn’t the one writing the exams, suggests that these toasts be made with sharp or old cheddar rather than medium, so that they would have more flavor contrast. Frankly, I couldn’t agree more.