There a few sandwiches to pick from, I can’t decide which is my favorite. So here is a little medley of my favorite sandwiches. In France, it is the fresh ham baguette with butter, where the baguette is nice and crunchy with the creamy butter and fresh slice of ham. I remember being in Greece and having a beautiful toasted tomato and onion sandwich with nothing but the juices from the tomato blending with the toasted sandwich. Back to France we go for the Nice specialty, the Pan Bagna, which is a salad on a sandwich with a vinaigrette and then it is wrapped tightly with Saran wrap and weighted down with a brick for a few hours so that all the flavors meld together. The salad itself is composed of thin string beans, hard-boiled eggs, tuna fish, lettuce, cucumbers, tomatoes, red onion and black olives. This sandwich is a symphony of fresh, vibrant flavors full of zest and character.
Now for the exploration of American sandwiches, one of my favorites is the Reuben. The classic Reuben is beautiful corned beef put on kosher rye bread which has been slathered with Thousand Island Dressing, it than gets well seasoned sauerkraut and slices of Swiss cheese put on the corned beef. You finish the Reuben by putting the other slice of rye bread with the Thousand Island Dressing and it is pressed down hard in a skillet with a weight put on the Reuben to melt the cheese and meld the flavors together. It is a complex hearty sandwich, perfect for an autumn day.
I can’t forget an American classic the B.L.T. So simple and delicious, in my opinion the B.L.T. can only be had on toasted white bread with a lot of mayonnaise, thick slices of beefsteak tomatoes, a nice amount of crisp iceberg lettuce and the thick slab bacon, the hickory smoked kind. The best part is the combination of the tomato juices blending with the bacon and mayonnaise with the lettuce and bread giving the clean crisp finishing taste. Another amazing delight for the taste buds in your mouth.
One thing that all these sandwiches have in common isn’t just the wonderful way all the different flavors come together and compliment each other but the importance of the different textures coming together and enhancing the flavors of the sandwich. Sandwiches, one of life’s greatest inventions.
Katherine Gordy Levine said:
Well, done, I copped out of this other than remembering the Hoagies of my youth.
Great food descriptions- but french bread always tries to shred thd inside of my mouth! I font think I like rye bread, so I’ll have the BLT!
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