The March issue of Bon Appetit magazine features several pages that are devoted to how to build a finely crafted sandwich. It’s the architecture that makes it sing … the balance of flavors and textures.
If seeing is a prelude to eating, the photographs of Green Goddess Tuna Salad, an open-faced Scandinavian smorrebrod and Fried Bologna Sandwich not only are works of art, but a source of inspiration to prepare.
One secret to your sandwich repertoire is a well-stocked refrigerator and pantry. When the cartoon character Dagwood builds his masterpiece, leftovers are key: pot roast, braised pork shoulder, grilled chicken, even cooked veggies are all waiting to be part of your epic creation. Horseradish, yellow mustard, hot chili peppers, pickles and tapenade, all these jarred ingredients help make your sandwich sing. Be creative with the mayonnaise. Stir in chopped garlic, fresh herbs or your favorite hot sauce.
The Spicy Sweet Potato Sandwich is a hefty, vegetarian’s dream that also will satisfy the meat-lovers. Thick slabs of spiced and seasoned sweet potato, the briny bite of feta cheese, a pop of quick-pickled beets and red onion, smothered with hot and spicy mayonnaise and topped with bursts of fresh cilantro leaves, this sandwich is a gastronomical winner.
Although the recipe says it’s easiest to eat when made on a bulkie or Kaiser roll, my Spicy Sweet Potato Sandwich was delicious when mounded on toasted honey-oatmeal bread.
Food historians credit John Montagu, 4th Earl of Sandwich, as the inventor of this iconic culinary creation. After devouring my Spicy Sweet Potato Sandwich, I agree that sandwiches are one of Britain’s “biggest contributions to gastronomy.”