Between the Bread

Hidden Gem: Rhea's Deli in San Francisco

nancyeinhart — Thu, 17 Nov 2011 16:17:23 PST

Range may have a Michelin star, but Rhea's Deli, on the same block of Valencia in San Francisco's Mission District, has the underground gourmet grub. From the street, it looks like any old neighborhood market, but inside, it crafts big, brash sandwiches that meld very SF ingredients (like Acme bread) with exotic flavors like katsu pork and Korean marinated steak. Click through to see what you're missing.

Tartine Bakery's Triple-Threat Sandwiches

Nancy Einhart — Tue, 22 Feb 2011 07:08:00 PST

Though I've been to the famed Tartine Bakery a few times, until last weekend, I'd never had its sandwiches. I've made a Tartine sandwich recipe at home, and now I've had the real deal, times three. These are no dainty French sandwiches but rather two-handed handfuls, cut into thirds, with each third the size of a normal half sandwich. Commence the virtual face-stuffing by clicking on the gallery below.

Holiday Bounty Between the Bread

Nancy Einhart — Tue, 04 Jan 2011 13:17:27 PST

In my sandwich world, the holidays mean two things: homemade cornmeal molasses bread (baked by my father- or brother-in-law) and Honey Baked Ham, which always seems to make an appearance.

I look forward to both special ingredients all year, not to mention the occasional mini-sandwiches at holiday parties. As we bid farewell to 2010, here are three of the special sammies I had the pleasure of eating this holiday season.

Homemade cornmeal molasses bread elevates a standard turkey, cheese, and spinach sandwich with pickles (pictured above) to gourmet levels.

Honey Baked Ham, served on Christmas Eve, is reborn as post-Christmas leftovers on my father-in-law's homemade dinner rolls.

I got giddy when I saw these miniature lobster rolls at a holiday party, though they didn't taste quite as cute as they looked. Still, I appreciate the sentiment.

What sandwiches did you eat this holiday season?

Taking One For the Team in Taiwan

nancyeinhart — Fri, 29 Oct 2010 07:47:11 PDT

I was not at all hungry when I ate this sandwich. I'd just eaten an airplane meal, which itself was shortly on the heels of lunch, but when we spied this sandwich at the Taipei airport on the way back from Bali, we had to buy one in the name of blogging.

Displayed alongside other artful but futuristic-looking baked goods, this sandwich resembled a slice of layer cake. On top, it had a graceful, savory glaze; on the sides, a nutty coating that was like a cross between the dusting on multigrain bread and an almond croissant.

Between each of the six slices was a different filling, applied lightly like a tea sandwich. Keep reading for the verdict.

Sandwich Share: Bocadillo Jamón y Queso

nancyeinhart — Wed, 01 Sep 2010 07:53:32 PDT

My friend Hunter was wise enough to marry an awesome Spanish woman and nice enough to share the sandwich he's eating this summer in Spain. As he explains, "Summer in Spain means beaches and bocadillos. At any of the bars or beachside chiringuitos, you're sure to find some variation of this classic Spanish sandwich."

The simple sandwich highlights two of Spain's most famous homegrown ingredients: Iberian ham and creamy, cured Flor de Esgueva Manchego cheese, which Hunter calls the Bentley of Manchegos.

Keep reading for more photos and details.

Slice of History: America's Dainty Sandwich Beginnings

nancyeinhart — Tue, 06 Jul 2010 16:15:44 PDT

John Montagu didn't invent the sandwich, but he gets the credit. In American sandwich history, Eliza Leslie is the name to know. Though she wasn't the first American homemaker to make one, her humble ham sandwich holds the title of earliest printed sandwich recipe in U.S. history.

Eaters of America's heartier early handheld meals - such as Cornish pasties, beef on weck, and fried oyster po'boys - would find it absurd that the first printed sandwich recipe in America involves ribbons. As in, ribbons and bows. But like the people making them, the earliest U.S. sandwich recipes are polite American counterparts to their proper British predecessors; Leslie, who published the ribbon-tied sandwich in question, spent her formative years in England.

In her 1836 cookbook, Directions for Cookery, Leslie explains that her ham sandwich is to be served “at supper, or at luncheon.” The recipe calls for a loaf of white or wheat bread, cold boiled ham, and butter. Leslie suggests using French mustard and serving the sandwiches laid flat or rolled up: “For the rolled sandwiches, roll the long sides of a sandwiches to make a long, thin roll, then tie with ribbon.”

Well, I know what I'm doing next Easter!

Having a Sandwich Party

nancyeinhart — Mon, 12 Apr 2010 11:58:36 PDT

New baby equals sandwich smorgasbord! On Saturday, I joined a delegation of visitors to meet my friends Matt and Kate's new baby, Willa. We offered to bring lunch, so naturally, sandwiches were on the menu. At Say Cheese in Cole Valley, we bought four sammies: jambon and gruyere, black forest ham, Cajun turkey, and a veggie option with avocado, roasted red pepper, and havarti. We cut them up into quarters and voila! Instant sandwich-eating, baby-meeting party. The baby did not eat any sandwiches, but the cat did.

Sandwich It Up! Easter Leftovers on a Homemade Roll

nancyeinhart — Wed, 07 Apr 2010 16:10:14 PDT

We didn't have sandwiches for Easter supper, but that doesn't mean I can't sandwich it up with the leftovers. Since we've made it an unofficial tradition to buy a Honey Baked Ham, I consider Easter the best leftover sandwich holiday after Thanksgiving.

Here, I put a few slices of leftover ham on a delicious roll homemade by my future baker-in-law brother-in-law Adam. His wife Libby made mashed potatoes, which I smeared on the bottom of my sammie. Andrew's cider-thyme cabbage and some whole-grain mustard added the kick. As cute as it is here, the sandwich sort of fell apart when I tried to eat it. Still, it was delicious! Praise Jesus!

Sandwich Share: Andrew's Simple Sandwich Perfection

nancyeinhart — Thu, 18 Mar 2010 06:52:38 PDT

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.

Weekend Improv: Open-Face Ham, Swiss, and Zuke

nancyeinhart — Sat, 27 Feb 2010 10:57:04 PST

It's bread end week on Between the Bread! First, Lizzy shared her triple-decker solution, and now Andrew, who normally shuns the bread ends, presents this open-face invention.

Using what we had in the fridge, he laid out some multigrain bread ends, ham, and leftover roasted zucchini, then melted Swiss cheese over the top and dusted the delight with salt and pepper. Doesn't it look delicious?