Notes from Stella's Kitchen
(Originally published in May 2006)
Making a good sandwich is an easy going fun type of adventure. By their nature of appearing to be a quick meal, something to be almost slapped together and eaten quickly, sandwich are not usually taken seriously.
There is good reasons for this. When Paul goes into the house and takes salami out of the refrigerator, jams some slices between two pieces of bread and walks back out, we are talking about the extremes of quick and simple. In fact, by the time he has returned to whatever he was doing, his salami sandwich is usually gone.
I’m not talking about those kind of sandwiches in this chapter. While my sandwiches here still follow the theme of simplicity as the rest of the my recipes, they take a little more time and thought. But they’re fun and should be considered what they are; the main part of a relaxed meal. So be my guest; try them in that spirit.
A couple of things: I like to spray my olive oil on those sandwich that require oil. I use a pretty blue little spray bottle I picked up for less than two dollars at K Mart. Also fresh, crisp, tasty bread is an absolute everything to many of my sandwich recipes. Take time to make sure you get a fresh, crisp loaf of bread or roll. Shop around till you find a store that can provide this quality of bread to you. Believe it or not, these store do exist. Bread freezes well,. So stock up on bread in the freezer when you can and defrost it when you need it slowly or in the toaster oven.
Please, never, never heat up or cook a sandwich in a microwave. No sandwich, no matter how quickly it is wanted, should be mistreated that way.
Bon Appetit!
