“Too few people understand a really good sandwich.” - James Beard.
I like to think I know good sandwiches, the lunchbox sort that whisper at you from 9 am until noon and entice you to take an early break at 11:30. That’s around the time we would start to get busy in the cafe. We only offered seven or eight sandwiches on the menu, but they were well-crafted and hearty and made many people happy.
After we closed the restaurant, I wrote a small book with all the sandwich recipes and highlighted the principles we adhered to in building great sandwiches. I missed our guests, but I suspected our guests would miss our sandwiches. It’s a silly little thing, to be honest. People know how to make sandwiches, but I’m not sure they take the time to immerse themselves in the joy of the process. Joy in the process, is 9/10 of the flavour. The remaining 10th of a really good sandwich depends on the quality of the ingredients and placing them in logical order.
Italians are masters of this theory. If you are ever in Italy, find a trattoria for lunch. I promise you won’t be disappointed. I’ve devoured one of the best sandwiches of my life on the cobblestone streets near the Spanish Steps in Rome. You can read that tale here.
You can’t always get to Rome, but you can always make a great sandwich at home. We make a family sandwich at least once a month. It is a quick and satisfying way to get a light and healthful meal on busy weeknights.
If I have time to make focaccia - I do that. If I don’t have time, I pick up a flatbread from Farmboy. You can find them in the bakery. Garlic parm is better than the basil loaf and gives you more latitude for building your flavours.
I split the whole loaf right down the middle like I’m preparing a bun for a burger. Tonight, I spread sundried tomato tapenade on the bottom half. Roasted red pepper jelly, pesto, muffuletta, or olive tapenade are other savory choices. I cover the tapenade with slices of provolone. On top of the cheese, thin slices of mortadella and hot genoa salami are arranged. Next, come layers of veggies - roasted red peppers, marinated artichokes, and slices of red onions. Use whatever is on hand that is fresh and colourful - slices of tomatoes or grilled planks of eggplant, cucumbers, or mushrooms. Salt and pepper are a must for the veggies. I toss arugula, torn basil, and spinach with a drizzle of olive oil, balsamic, and crushed red chilies. Dressed greens go on top of the veggies. The top slice of loaf gets a hearty smattering of something creamy. Usually, enough other flavours are going on that I stick with simple mayo.
After wrapping the whole sandwich tightly with aluminum foil, I pop it into a 350F oven for 20-30 minutes - long enough to heat the sandwich through and melt the cheese. Heat melds the flavours, creating one delicious and harmonious bite that makes your mouth and heart sing.
The hot loaded loaf gets portioned into 6 or 8. Serve each with plenty of napkins.
Tonight’s sandwich whisked me back to the clamor of Rome, the cobblestone and pigeons, the thongs of tourists, and the scent of the Tiber River. It’s a crazy little thing that something as simple as a really good sandwich can make a person so happy.
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