Simply Sandwiches

Posted by jennifer in Bites | No Comments »

19 May 2015

Update: Miss Lola is finally on the mend. I seriously thought I was going to lose her over the weekend but she pulled thru and is pretty much herself (well, still a little old lady) as of this AM.
She’s well enough that I can jump back into my life and her sitter, Bobbi can take over for a bit.
Praise the gods!!!

Did I miss it? Soft shell crab season?!!! This late in May may be the tail end of it but I’ll have to hunt a few down for certain.
Did any of you catch The Field Guide to the American Sandwich in NY Times Food section on April 15th, 2015?

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This is a great guide to just ready reference when you’ve “got nothing” for a quick creative lunch or a lite dinner — which I’ve been favoring and making a lot lately.

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When I resided in Boulder, CO for a short bit, one of my favorite student go-to meals was the Veggie sandwich. Ingredients back then (we’re talking early 80’s):

The Veggie:
Dark wheat bread– deft and hearty, maybe toasted
Alfafa sprouts
Sunflower seeds
Radishes
A slice of Sharp Cheddar (yes/no or your choice)
Thin slices of Cukes
Thick slice of tomato
Avocado
Mayo– not necessary

Put this all together and you, Dear Readers have a hearty slice of heaven.

The NYT Field Guide to American Sandwich‘s version–
The Avocado:

Los Angeles is a burger-and-taco town. When far-flung Southern Californians step off a plane at LAX, they head for In-N-Out Burger or a curbside taco truck.

That said, there is one sandwich that has come to embody California consciousness. It doesn’t really have a name, but its contents, rooted in the hippie rumblings of the 1960s and ’70s, remain immediately identifiable to anyone who has eaten at some “health food” bungalow in Laguna Beach or Topanga Canyon.

There must be fat, ripe wedges of avocado. There should be a fistful of alfalfa sprouts and juicy slices of tomato. Mayonnaise is helpful, to avoid dryness, but purists (and vegans) often opt for hummus instead. Ideally, the bread for this sandwich has to be so rustic and nutty, so stone-ground and multigrained, that your jaw later feels as though it has spent an hour at Pilates.

The mystery of this virtuous repast? It works. On a Santa Barbara patio in the sunshine, this is the sandwich you find yourself wanting to eat.”
JEFF GORDINIER

Either is divine, I’m certain. And your variation will do as well.
Remember: be creative and enjoy.

Editor’s note: I prefer my soft-shell crab sans the bread, lightly sautéed and placed atop a mixed baby green salad with a bit of citrus pieces. And my sandwiches: Open faced and combining just snippets of bread with the yummy insides.

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This entry was posted on Tuesday, May 19th, 2015 at 8:47 am and is filed under Bites. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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