Sunday, September 9, 2012
A good sandwich is a thing of beauty; a bad one is a waste of calories. I'm not a huge fan of sandwiches in general. Often, they are too bready, too chewy, too meaty, or too bland. A few, however, really delight me. These usually provide a variety of rich flavors.
One, shown here, is not only a favorite of mine, but also a regular lunch or light dinner. It has lots of ingredients, but most are usually in my refrigerator. This sandwich starts with a whole wheat wrap that is brushed with mayonnaise and mashed avocado. Then I add one slice of crisp bacon, some sliced turkey, lettuce, tomato and fixings. The sandwich pictured has a bit of blue cheese sprinkled on it, as well as chopped olives and scallions. The combination of the bland turkey and wrap with the crunchy lettuce, juicy tomato, and tangy fixings is truly satisfying.
I have found several different ways to keep sandwiches interesting. One is to have numerous fixings on hand that don't spoil quickly. My favorites include crumbled blue cheese, anchovies, kalamata olives, feta, hummus, various mustards, and horseradish. In addition, I usually have some bacon (separated into strips on wax paper and then rolled up raw and frozen inside a plastic bag), and lately I have also kept an assortment of grilled veggies, including peppers and onions.
By combining various textures, tastes, and colors, I can make a good sandwich in a few minutes. Furthermore, it's usually far tastier than one I could buy elsewhere—cheaper, too.