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.
One of the trends in the kitchen of late seems to be cooking in a crock pot. I wrote about it in my local weekly column (you can see that post here). On of my readers requested vegetarian recipes that are made in a slow cooker, and as I don’t have one I couldn’t offer any advice at all. I found out there are whole websites and even an app devoted to this topic!
One recipe I found that I liked was from a British cook and it reminded me that we don’t all speak the same language in the kitchen, even when the words are all in English. I have included the recipe for Sweet Potato Stew in my archives with the required translations… Do you know what it means when it says “put the stoneware on the hob”? I am always charmed by these idiosyncracies, and I have become somewhat of a geek about learning the significance of different expressions. Many years ago when I wrote my first cookbook I had to research terms so I could cook recipes; for example, I had never heard of a dessert spoon as a measurement – I didn’t even know how big (or small) a dessert spoon was!
Research on the internet is a slippery slope, and this search was a good example. I started looking for recipes and found a Facebook page that has great information not just on recipes but also what they call “frugal living”. (Apparently crock pots fit that lifestyle.) Wise Bread’s list of slow cooker recipes for “Lazy Vegetarians” had a great sense of humour. Then I narrowly averted being swayed by shopping sites (it is the biggest shopping week of the year, don’t you know). I took a small detour to check out a few entertaining ideas, but then came back to my search and finished off with a recipe that isn’t vegetarian but does showcase a trendy veggie: Slow Cooker Kale & Chorizo Soup.
Maybe I’ll have to get a slow cooker one of these days… some of these recipes look pretty good 🙂 Please let me know what you think if you try any of them! A word of caution: please remember to reheat any leftovers to boiling to ensure any bacteria is killed. If you’re like me and you don’t own one yet but are interested, I found a great first-timer’s tip sheet and a good review post from the folks at The Kitchn.