Sometimes, an unfussy sandwich made from everyday ingredients is just so perfectly constructed, you have to take a photo. For instance, Andrew's recent lunch of ham and white cheddar on Milton's multigrain bread. I think it might be smiling for the camera.
Have you recently eaten a lunch worth sharing? Send in your sandwich photos to nancy@betweenthebreadblog.com, along with a description of what's on your sandwich.
I've said before that I could write a whole blog about sandwiches I make with fodder from Trader Joe's. The grocer always seems to have some new sandwich-worthy ingredient, from naan to carnitas to this spicy ranchero egg white salad.
In theory, packaged egg salad may sound like a bad idea, but this was fresh, flavorful, and surprising — like a cross between good, old-fashioned Southern pimiento cheese and a lighter version of the egg salad you love. Here's more on how I made it.
My friend Kate and I have a sort of unofficial avocado exchange program at work. If one of us has extra avocado, we take it off each other's hands. I was especially excited the other day when Kate offered me an avocado about to go bad, since avocado equals instant sandwich excitement.
Also, that day, I had no turkey for my daily turkey sandwich. No turkey in residence at the sandwich condo! I did, however, have heirloom tomato, swiss cheese, cucumber, romaine lettuce, fresh basil, and sprouts. Along with the avocado, it was a decadent vegetarian delight.
Though I am constantly seeking out and creating strange and exciting new sandwiches, I have a confession to make. I pretty much eat the same turkey sandwich for lunch every day. I don't have to think about it, and it's delicious, and it's something to look forward to in the middle of the work day.
I bring the ingredients to the office and assemble them on site. It's a very simple yet comforting combination of texture, flavor, and temperature. I start with a slice of wheat bread, spread with mustard and topped with turkey. On top of the turkey, I put sliced cucumber and cheddar, swiss, or provolone cheese (depending on the week), then I put that and the other slice of bread in the toaster oven for a few minutes, until it's melted and toasted. Then, lettuce, the crucial addition of sprouts, and a bit more mustard on top. Delicious. Click through the photo gallery for a tribute to my daily turkey.
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