The Sandwich Issue

Just in time for the warm weather is the New York Times Food section Sandwich issue  Everything about this culinary staple is explored, from it's origins to its variations. There are recipes ranging from hot to cold, from traditional to out there recipes. Read it and you'll never look at two slices of bread and fillings again.

Newcomers and regular contributors have given some interesting spins on this most basic of dishes.Even Florence Fabricant's Front Burner section is sandwich centered. There is even a review on a new butter knife that expertly shaves cold butter from the container along with where to buy Pullman loaves , the old fashioned bread that makes for the best sandwiches.Food regular , Jeff Gordonier talks with Manhattan's best chefs about different recipes.According to Justin Smillie the chef of Upland, a delicious one starts with a schmear of fat. This is the case with Mile's End chicken salad sandwich.. Crunch is also important, hence the reason that chicken salad sandwich has a layer of gribenes or fried chicken skin bits as a layer.. A real plus of any sandwich is having fresh ingredients. Tomatoes should not be put into the fridge or they';ll get mushy, ditto the same for lettuce. Both should have a refreshing crispness to them. One of the more interesting articles is by Pour contributor Eric Asimov as he pairs sandwiches with wines. What to drink with that Vietnamese lunch special?A German resiling. It pairs perfectly with pork and pickled sandwiches.Mr. Asimov suggests  to create a good pairing, depend on the sandwich's dominant notes. This is usually the meat but sometimes the spices or condiments used can  also dictate what goes well with it.

Of course there are recipes for the Earl of Sandwich's greatest and only invention. This also brings up why its' called that. It seems the earl of, John Montagu had ordered a  quick meal of meat placed between two slices of bread. Since he was the "It Boy" of the day , the name stuck although there probably had been variations for hundreds of years before. The modern day recipes from both Melissa Clark and David Tanis are mouth watering and easy to create. Try Ms Clark's yummy roast beef sandwich. Usually this is made with left over roast beef, but she makes it with freshly cooked meat, namely a boneless top loin roast.It came with a cap which helped in the taste and cooking. Served on rye , it was a sandwich and meat lover's dream. David Tanis went the seafood route with tuna. He takes the classic tuna fish sandwich and classes it up with olive oil - not mayonnaise. Salsa verde is also added along with anchovies. sliced hard boiled eggs decorate this open faced sandwich, placed on a crusty baguette or ciambatta roll.If these don't make you drool, then head over to the field guide in the middle of the paper. There are lists of fillings and breads and explanations of some of the more exotic ones like the Croque Monsiuer, Pan Bagnats and Banh Mi. You could also give American classics like the dagwood and the Po Boy a shot too.

It is the perfect times for picnic baskets stuffed with sandwiches. Use the New York Times Food sandwich issue to create yummy ones. You can have fun experimenting with everything from a simple roast beef to a more elaborate Croque Monsiuer.