December 16, 2008

I tried something new today and it failed me. I ordered my La Grotta sandwich on a Medium Sub Bun instead of on a whole wheat foccacia…and it was soggy ­čśŽ Maybe it was the combination of ingredients, too many?┬áMaybe it was the bread? Either way I take full responsibility for this made to order lunch. Lesson learned. Still tasted great though…

Ingredients: Salami, Edam Cheese, Red Pepper, Eggplant, Banana Peppers, Artichokes, Onions, Tomatoes, Dijon Mustard and Basil Mayo on a Grilled Sub Bun.




December 10, 2008

This photo is from yesterday but I’ve got the same lunch today so its totally on time.

Ingredients: Smoked Turkey, Pickles, Broccoli Sprouts, Mustard, Mayo and S&P on toasted 8-grain.


I missed you too!

December 8, 2008

As the seasons change, so does my appetite. I’ve been all about soups and stews and hot comfort food during these chilly days….oh and chili too!! I prefer to stay in at night and cook enough dinner to have leftovers for lunch┬áthe next day. I hadn’t even bought a loaf of bread for over a month, totally true! Finallyat the grocery store last night I realized how long its been since I had a homemade sammie….too long. I miss those little fuckers and decided that I couldn’t go another day without one. I was excited for lunch today.

Ingredients: Smoked Turkey, Cream Cheese, Tomato, Broccoli Sprouts and S&P on toasted multigrain.


Do you ever think about your sandwich construction? I do, is that weird? I take into consideration sogginess and sliminess. For example, today’s sandwich could have suffered from some wet bread, had the tomatoes not been layered between the sprouts and turkey (see below). Technical eh? Tomatoes can be a sandwich’s best friend OR worst enemy. It’s up to you to protect your toast. Another potential imperfection in today’s sammie┬ácould have been the cream cheese against the turkey. This would have caused a slippery sam, consequently effecting a solid grip on my lunch. These types of things can turn a yummy treat into a disappointing meal. All in all, you want to consider moistness vs. dryness vs. texture vs. stick vs…many other sandwich elements which you will master with time and experience. Good luck and let me know if you have any questions.