Hey y’all, it’s Matt here blogging while Kath’s at work. Not too much rambunctious bear play going on today so I thought I’d talk about one of my favorite topics – sandwiches.
Besides being a funny sounding word, sandwiches may be my favorite category of food. They’re partly the reason I taught myself how to bake bread. I consider myself quite skilled in the witchcraft and wizardry of sandwich making, and I’ll show you how I do it with very few ingredients.
Here’s the sparse selection:
I did have a nice boule of sourdough, however.
You can probably imagine that, as a baker, I definitely feel the bread is the most important aspect of a sandwich. Besides picking something with some flavor, you MUST toast your bread. The best tool for this is a broiler.
I cut off a couple slices and broiled them on high on the bottom rack of the oven.
Broiling on the lowest rack gives you the most control (and the most room for error… heh heh). These probably got about 3-4 minutes per side.
It’s just enough to get some Maillard browning reactions, but not so much that you’ll shred your gums when you eat.
Next on the MUST-list is a moist condiment. Mustard and mayo are obvious choices, or you can get fancy with avocado, pimento cheese, or even some lightly drizzled olive oil. I went with mustard and a Laughing Cow wedge.
When it’s time to put the main ingredients on, the secret is to layer them. Fold your pieces of lettuce up, and roll your meats. Besides getting some extra chew out of it, you’ll just plain make your sandwich look bigger, and when your food LOOKS better, it tastes better.
Don’t forget you can add some flavor dimension by sprinkling some herbs and spices on – today I went with a thick grate of black pepper, but dill is always awesome on a sandwich.
Serve with some fruits and veggies so your wife is pleased at your nutrient intake!
And eating with friends makes everything better!
Now I’m off to a homebrew competition! Let’s hope me and the bears can take home some medals!