Sandwiches were what were tucked into my lunch box when I was a kid. I remember simple butter sandwiches on white bread in first grade and these would eventually evolve into cheese-and-mayo on white or bologna-and-sandwich-spread on white as I grew older. And I remember getting homemade cheeseburgers in my lunch box when I was in sixth grade; with plump and meaty patties made with a mix of pork and beef, they were certainly tastier than the flattish, insipid things that passed for hamburgers and cheeseburgers at the school cafeteria.
Over the years, I’ve eaten my share of sandwiches: some exceptionally excellent, others positively abysmal. However, believe it or not, I rarely ever prepare sandwiches myself.
Well, at least until recently!
I was able to grab a copy of the April issues of Food Network Magazine and Saveur: both of which were focused on sandwiches in every sort of form and flavor. There were recipes for everything from monstrous Dagwood sarnies with every cold cut imaginable squeezed between two slices of bread, to Lebanese manou’she where flatbreads just out of the communal furn are wrapped around feta and an assortment of fresh and pickled veg, to Brit-style bacon butties, and classic cheese-pimento sandwiches.
After reading all about those mouthwatering sandwiches, I decided to get a bit creative with the stuff I had on hand in the kitchen. The results, I am pleased to say, were all quite delectable.
- 1 small ripe avocado, pitted, scooped out, and sliced
- 1/2 cup roast chicken, shredded
- 1 teaspoon balsamic vinegar
- 2 pan de limon buns
Split the pan de limon and warm in a toaster oven for 3 – 4 minutes. Spread butter over the cut sides. Place the sliced avocado in a single layer on the bottom half. Top with the shredded chicken and drizzle over the balsamic vinegar. Top with the upper half of the pan de limon. Serves 1.
TLT (Tinapa, Lettuce, and Tomato)
- 1/2 cup flaked tinapa (smoked fish; tinapang galunggong or tinapang bangus)
- 2 slices white bread (Pullman loaves will do fine)
- 1/4 cup mayonnaise
- a few leaves of lettuce
- 1 tomato, seeded and sliced
Combine the mayonnaise and flaked tinapa. Spread the mayo mixture over one slice of bread. Top with the lettuce and tomato. Cover with the other slice of bread. Serves 1.
- 1 small baguette or batard, split and toasted
- 1 tablespoon anchovy cream cheese (I used Pan de Manila‘s anchovy cream cheese; you may choose to use either plain cream cheese or the kind flavored with garlic and herbs.)
- 2 slices cooked bacon
- a handful of mixed greens
- 1 hard-boiled egg, sliced
- 2 tablespoons bottled Caesar dressing
Spread the anchovy cream cheese on the bottom half of the toasted baguette. Layer on the sliced hard-boiled egg, bacon, mixed greens, and alfalfa sprouts. Drizzle over the Caesar dressing. Top with the upper half of the baguette. Serves one.