I just consumed the few edible parts of what was called a sandwich by a shop in Revelstoke that shall remain nameless as I hope this was an unusual occurrence. It has prompted me to write this post, thus preventing further such lunchtime tragedies. This sandwich was not quite as pathetic as a BLT I once had that was missing the bacon (1/3 of its identity!!) Dare I say there is such a thing as sandwich etiquette?
I’d like to offer up some simple tips for a successful sandwich:
- TAKE YOUR SANDWICH SERIOUSLY. If you own or work in a sandwich shop, eat your product and make sure it works. This should be good value food, something you are proud to share with others. If you are making a sandwich just for you, then take a minute to prepare something tasty that you will enjoy, not endure. Even a PB & J deserves a little respect 🙂
- If you are taking orders in an establishment that makes sandwiches, please TAKE THE ORDER CORRECTLY AND FOLLOW UP TO ENSURE IT GETS MADE CORRECTLY. (Do I sound like a Seinfeld episode?) I ordered a vegetarian sandwich on multigrain. My companion ordered turkey on white. I got vegetarian on white, and he got turkey on multigrain. I would have preferred waiting when the person handing over the bag discovered the error rather than eat something I didn’t order.
- When including vegetables such as cucumbers and tomatoes in a sandwich, SEASON WITH SALT AND PEPPER. Even when you’re using the freshest ingredients from your own garden, a touch of seasoning won’t hurt, and with the commercial groceries most establishments use, salt and pepper can be life savers in elevating the taste of the finished product.
- Remember, NOT ALL MEATS & CHEESES ARE CREATED EQUALLY. Choose one that fits the tenor of the rest of your sandwich. Tomatoes and lettuce from the garden deserve something more than a Kraft Single or a slice of processed turkey.
- For condiments and spreads, DISTRIBUTE EVENLY on the bread or wrap. If you’re going to count this item as a component that contributes to the flavour of your sandwich, then you want to taste it with every bite. Don’t be chinzy! (If it’s too expensive to spread all over, then don’t use it; otherwise you’re just teasing people.)
- BUILD YOUR SANDWICH PROPERLY so it holds together as you eat it. No one wants salami slapping on their chin, or tomaatoes and cheese sliding out the back end on the first bite.
- The bread or bun needs to hold together, not be so soft that a spread or other moist filling makes it go squishy. If it’s toasted, then don’t wimp out – make it crispy! Otherwise it’s just warm bread. Don’t use anything too crusty though, or you won’t be able to bite through the whole sandwich.
- Tomatoes, cucumber and other slippery ingredients need to be not-too-thick, or they will slide around too much. Try to put other ingredients in between two slippery ones if you have them.
- Lettuce works best if it’s in bigger pieces, or entirely shredded. Little torn bits don’t give even distribution.
- Bigger is not always better. You should be able to fit the entire width of the sandwich in your mouth, so you can taste the whole thing.
- PACK YOUR SANDWICH PROPERLY. If you’re not eating a sandwich immediately then this is an important element to enjoying it later.
- Squishy ingredients are best wrapped separately, to be added just before eating.
- Bread softens when wrapped, especially with added fillings, so consider that when choosing your bread in the sandwich-making phase.
- Don’t drop an apple on top of it. If you must pack harder things in with your sandwich, think about a plastic container, or pack those items under the sandwich in your lunchbox or bag.
- Be food safe. If your sandwich has dairy, meat or fish it should stay as close to fridge temperature as possible until you eat it. Use an insulated container and cold packs if need be.
Now, that’s not so hard, is it? Trust me, you won’t regret taking a moment to appreciate this simple portable meal. Show your sandwich some respect and you will feel better about yourself all day.
We spent a weekend in Revelstoke recently and had the most amazing time. I remembered this small mountain town from my childhood, but more as a stopping-place when we camped in the region or a pit-stop driving from Calgary to Vancouver. Although the small peek you get of the river as you cross the bridge is a pretty view, you are missing the fun if you don’t go into the town itself.
We were fortunate enough to arrive on a Saturday morning when the farmer’s market was on. The sincerity of the vendors was absolutely charming, and the small businesses that operate on McKenzie Street were the perfect pairing to compliment the market. I had a deliciously seasonal pumpkin latte made with a homemade sauce from Conversations Coffee House. That made for the perfect way to warm up to the market ambience.
There was a live turkey on display (he looked a bit nervous). One of the farmers was displaying her pumpkins for their natural art – the designs created on the skins. She was getting all kinds of feedback from people, and so I ask you to join in the chat… what do you see? 🙂 There were homemade baked goods and breads, stone roasted coffee, farm fresh eggs and sausages, and some pretty interesting artisan accompaniments. We picked up some of our ingredients for dinner and headed on our way to meet our friends and look for our main ingredient.
The main purpose of our trip was to hunt for wild mushrooms. Yes, we were going foraging – that cool new pastime that’s all the rage with foodies these days. Autumn is mushroom season, and with the weather we had this year (moist, and then warm, and then moist again) it made for perfect conditions. My chef husband was very excited; going into the forest to look for mushrooms is his version of spending time at the spa. He has been foraging since long before it was cool.
It was a humid grey day and our friends took us deep into the forest above town. WIthin a few minutes we saw a number of different mushrooms, but we were looking for specific species. We expected to see lobster mushrooms, and we hoped to find some chanterelles too. We got lucky on both counts. The lobster mushrooms are easy to spot, as they are the colour of cooked lobsters. It’s a great sense of accomplishment, especially if you are a novice picker, to see something like this in the woods and know it can be part of dinner.
It was a magical afternoon, wandering through little clearings that sported all manner of fairy toadstools amidst a thick blanket of moss. The views we got along the ridge were spectacular, showing the flood plain of the Revelstoke River far below us. Even the dogs were inspired. We headed back with bags full of our harvest and ready to celebrate with a glass of wine. If it had been earlier we would have stopped in at Mt Begbie Brewery for a beer tasting 🙂
Martin made beautiful ravioli with mushrooms in a cream sauce for dinner, and we enjoyed some bruschetta with the last of the heirloom tomatoes brought from our garden at Rabbit Hollow and bread from Okanagan Grocery to share with our friends. The magic of the forest seemed to permeate our evening as we shared stories along with the food and wine in a stunning house that showcased the view. That’s what weekends should be all about!
NOTE: If you’re interested in recipes from my husband including some with wild mushrooms, check out his website The Chef Instead.