I have been reminded of the joy that is the Chicken Parmegian sandwich. Actually, I have to admit, it is not a sandwich that I have much experience with. I can’t even spell it! Somehow when it is on a menu, I always end up thinking, ‘oh, I could make that at home, I’m going to get something else.’ But do I make it at home? I do not.
Now, however, I really really want one. Sheet! Can I get a shout-out to chicken parmesan? Does anyone have a fool-proof recipe?
A deliciously unexpected sandwich comes from Laura:
Last night I invented a sandwich because I needed some dinner: grated carrot and herbed goat cheese on pumpernickel. A little dry but otherwise not bad for a last-minute inventiwich.
Thanks Laura!
In my eagerness to get all fancy, I feel that I have given some really classic sandwiches unnecessarily short shrift. In order to correct that (and because I spent a couple of days on the beach eating this very sandwich for lunch and it was so good) here is today’s Classic Turkey Sandwich:
Sliced cold cut turkey, provolone, mayo, mustard, onion, tomato & a piece of lettuce on hearty oatmeal bread. Eaten with on the beach with sandy, salty hands, a sunburned face and messy hair blowing around.
Washed down with an ice-cold Bud Light from the cooler…or perhaps I’ve said too much.
Another dear friend named Lydia related the tale of this sandwich to me, and I simply had to share it. Apparently a friend of hers once made a sandwich entirely out of sauce.
He took two frozen flakes of sauce, and put thawed sauce between them. Thus did he make and eat an entire sandwich made from sauce.
This sandwich is nothing if not inspiring. Ok, it also might be kind of gross. But it’s also pretty neat.
Extend your pinky in today’s salute to Tea Sandwiches! Occasionally, when I am very lucky, one of my exquisitely talented and proper young lady friends will host a High Tea, complete with clotted cream, lemon curd, and frocks. On these occasions, we are never lacking in adorable and tiny tea sandwiches, cut into proper triangles and with nary a crust in sight. The most popular of these is the cucumber sandwich. The general formula is so:
Fancy white or wheat bread, spread with butter or cream cheese (occasionally an herb or two is mixed into the cream cheese; I enjoy mint or dill), with thin slices of cucumber in the middle. Sandwiches are then cut into little triangles and eaten in a minimum of ten dainty bites per triangle.
Delightful!
-Molly
Here is another post by the esteemed sandwich creator Lydia:
Fried PB&J. Make a peanut butter and jelly to your liking. I enjoy cruchy Teddy and raspberry preserves on a nice wheaty bread. Melt some butter in a pan. Put the sandwich in the pan. Flip when one side is nice and crispy. Enjoy.
Is anyone else salivating?
Thanks, Lydia!
Well, all right, there is really only one way, and that is on toasted bread (wheat or recently discovered potato bread will do nicely).
The eggs should be recently boiled, diced up fine and mixed with yellow mustard and mayonnaise, and a just a splash of pickle juice (an old trick I picked up from somewhere). A dash of paprika will not go amiss.
Mmm, eggy.
-Molly
