That’s provolone cheese, green onion (sliced the long way), avocado, tomato, and lettuce on toasted whole wheat with a thin layer of mayonnaise and a generous portion of “French Hot Pepper Mustard,” courtesy of the Stark n’ Barry’s.Served with a couple of sliced kosher dill’s and followed by one of my mom's apple cupcakes, I’m stuffed.
6 comments:
While I bow to your mastery of the sandwich, I humbly submit that I too am somewhat of a sensei in the architecture of this lunch staple. I build four perfectly symmetrical creations every freakin' weekday of the schoolyear and frankly, sometimes my zen-like calm cannot overcome the absolute boredom of repeating this similar task so often. Other times, however, a cone of calm surrounds me and I can happily produce works of great beauty and scrumptiousness. The kids say that many of their peers are jealous of the sandwiches I make.
I like your use of the long green onions -- a nice touch. Innovations and creativity like that separate senseis like us from the mechanical, industrial sandwich makers of the world. I'll take a pass on the baloney-on-white, thank you.
You could further push the envelope by grilling that sandwich, or mashing the avocado and using it in place of the mayo. But those are just respectful suggestions -- sometimes you just know organically what's going to taste right and when to not gild the lily.
The pickle, of course, elevates the whole works to a higher plane. So would a glass of milk.
Bravo!
We were so inspired by Carolyn's sandwich description and Brian's zen-like approach ("cone of calm" indeed) that we had sandwiches for dinner, with grilled eggplant, fresh mozzarella and the usual stack of vegetables. The Sunflower Healthy bread from Europa Bakery was small, so I had two sandwiches. Yum.
The first time we saw sandwiches with green onions sliced the long way? On the street in Istanbul, near the Eminonu ferry dock. The sandwiches were made with small, very fresh French-style loaves, cut lengthwise and filled with a sliced hard-boiled egg. I remember the seller delicately laying in the green onions and handing us the sandwiches. I think those were the only ingredients -- no mayonnaise or dressing -- but as I recall the sandwiches were excellent.
as the youngest child in the barry family, i'm afraid i cant bow down to your sandwich making skillz. the amount of mustard on the sandwich will make t soggy and gross, a detail much unapreciated in sandwiches. thou art a silly, silly woman. i would suggest a thin layer of mustard on bothe pieces of bread, the lettuce, tomatoes,then cheese, onions and maybe some more lettuce to crunch down into the middle. i believe i should suggest a shandwich making contest. but really-that much mustard? and avacadoes? thou art truley a silly, silly woman indeed.
To Brian:
I'm glad that we can share this unbelievable passion for sandwiches. Grilled sandwiches are another favorite of mine, but for this particular creation, involving provolone and lettuce, I decided it would be better raw. I think I will experiment with making an avocado spread though, as soon as we get some decent avocados in this house.
To Grace:
I'm a little taken aback by your comment, and would like to point out that the purpose of this food blog is to post and write about how YOU make food.
I make sandwiches with mustard and put it on toast to decrease the risk of the soggy sandwich. I also love avocado and use lettuce sparingly. I also didn't post proportions or measurements of my mustard use. "Generous portion" to you may mean something different to me.
I suggest that you write a post on your own preferences and sandwich making techniques rather than ripping on mine.
nice comment there carolyn. sorry, but i had to be a critic
and those cupcakes did look pretty good-grace
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