Sandwich Stories
Aleishall Girard Maxon
I’m not sure if it’s the mix of so many different textures, the layering, the wide range of possibility for unique combinations or the fact that you can enjoy one both savory and sweet—but there is something about sandwiches that has always appealed to my pallette.
From the time I was young, opening up a brown paper bag to see what was inside, it was always the sandwich that enticed me most. I can remember originals my mother concoted such as an everything bagle with thick slices of vermont cheddar, a generous smear of country mustard and green chile that had been marinated in olive oil and garlic. And although it stood out as strange against the masses of peanut butter and jelly and bologna with french’s mustard on white bread, I never had the desire to trade for what was more “normal”. So I give thanks to my mama who taught me that in between two pieces of delicious bread, possibilities are endless!
Here are some of our favorites that we have discovered in restaurants and kitchens alike.
Ricotta & Fig on wheat bread
Atop a thick slice of dense, organic wheat bread lies a light, airy layer of ricotta that has within its folds freshly ground black pepper and diced tomatoes. Scattered over the top are sweet, chewy pieces of dried black mission figs and then to top off what I consider to be a masterpiece of a sandwich there is a mild honey drizzled over everything. Served on the side are a handful of organic mesclun salad greens with crispy slices of radish which can also be placed on top of the ricotta for an added texture and crunch. Whether you take this to go or eat in the pleasantly understated atmosphere of the restaurant from which it comes, you are instantly transported to a blanket beneath a tree upon your first bite.
Where to find it:
Le Pain Quotidien
Visit www.lepainquotidien.com for more information and locations
The #15-Cilantro Chutney Tuna on Black Bread
It is said that if you chant a sacred mantra while assembling a meal, the food will not only be blessed but will also satiate your hunger more completely and even taste better. So it is no surprise in a place like the Hampton Chutney Company, which plays an ongoing soundtrack of sanskrit chanting, that the food is so satisfying. Though often crowded and hard to find a seat (you can also take away or get delivery) I go here for lunch when I am in the mood for something with an exotic flavor. The number fifteen is my favorite thing on the menu and yes, it’s a sandwich. The tuna itself is the real gold but that’s not to say that the black bread between which it rests isn’t an ingenius accompnament. The texture of this bread is like a sourdough but the flavor is nuttier and there is just the right amount of chew in the crust. Then there is the tuna…oh, the lovely tuna. Let me start by saying that this is the least fishy fish you will ever taste. And it is not a nod back to the old mayo, relish, celery number your mom used to make. There is a lightness and simplicity to the meat while it contradictorily fills your mouth with the powerful flavor of cilantro. It is sweet, a bit salty and tangy all at once. There is a slice of tomato that adds the perfect amount of juicy texture and a few pieces of peppery arugula. This sandy is so good that you may begin to chant a mantra in your own head as you eat that goes something like this—“I hope this never ends, I hope this never ends…”
Where to find it:
Visit www.hamptonchutney.com for more information and locations
PB&J
For the entirety of my elementary school days, my mother packed me the same lunch – peanut butter and jelly on whole wheat, a 100% dried fruit snack, a piece of fruit, and a quarter for milk. The other kids, with their lunchmeat and potato chips, never asked me to share. But I didn’t care and today, I still prefer my classic PB&J. For most of my life, I’ve been a Jif girl. But when I decided to dedicate myself to being a more conscious consumer I started reading labels and looking into what was in my favorite foods. I discovered that most commercial peanut butter brands contained partially hydrogenated oils and high-fructose corn syrup – both linked to diabetes and obesity and several other diseases, making them two of the unhealthiest ingredients on the market. So, I tried different kinds of natural peanut butters, but I found most of them to be bland and lacking a creamy texture. But on a recent trip to Whole Foods, I picked up their Whole Kids Organic Smooth Peanut Butter. The flavor is pure, the texture smooth and creamy, and it’s chemical-free. Instead of the partially hydrogenated soy bean oil and mono- and diglycerides found in Jif, Whole Kids contains only four ingredients, organic dry roasted peanuts, organic cane sugar, organic palm oil, and sea salt. The label says it best—“packing lunches has never been more gratifying.”
Where to find it:
Visit your local Whole Foods Market
Grilled Three-Cheese
In the fall of 1999, at the small Kona Bistro in Oxford, OH, Aleishall and I used to take solace away from our college cafeteria. It was there that we discovered the grilled three-cheese sandwich. With monterey jack, Swiss, and sharp cheddar with roma tomatoes, Bermuda onions and a chipotle puree sandwiched between two thick slices of freshly baked white bread and grilled to perfection, served with crisp green apple slices and crunchy barbecue kettle chips – it was the perfect fuel for long hours at the library. I liked the sandwich so much, I applied for a job at Kona Bistro and waited tables there through college. One of the things I took with me when I graduated was the recipe!
Where to find it:
Check out the recipe or if you’re ever in Oxford or Cincinnati
KONA BISTRO & COFFEE BAR
31 W HIGH STREET
OXFORD, OH 45056
Phone: (513) 523-0686
KONA BISTRO
3012 MADISON ROAD
CINCINNATI, OH 45209
Phone: (513) 842-5662