In Praise Of Good Sandwiches

 We're still working form home . Kids are still learning from home. That means quick lunches with ingredients thrown together. Yet we all deserve a decent sandwich.It's not hard.  it's just two slices of bread with a good filling inside. That's it.Anyone, even the littlest home chef can create a tasty one,

The base of any sandwich is the bread. The best kind is a thick slab of  an artisanal one. Think rye or sourdough. The inventor, John Motnagu, the fourth earl of Sandwich set the example. He wanted his  roast served between two hearty slices so he could have one hand free to play his beloved cards. Think a one inch slice with a couple of slices of meat in between. Leftovers are perfect for this. Sliced chicken or turkey is perfect for this as is leftover London Broil. Make sure that these are sliced thickly too (thinner for the little ones so it's more manageable). Cold cuts are also tasty but just make sure they're of the best quality. Many groceries are still slicing  while others have the meats already sliced and packaged for purchasing. What makes for the best sandwich filling? That's up to you however the brand you choose will make a world of taste difference. Boar's Head is about the best flavorwise .It tastes like fresh from the deli. Their ham is perfect, especially since it's sliced wafer thin. Italian cold cuts are also a treat, especially on sliced Italian or French breads. Try them together for a true burst of flavor. Prosciutto and mortadella are sheer heaven together. Prosciutto and salami are also a great combo, especially on chewy Italian bread.

 You can also create a delicious filling if you're on a creative bent. Chicken or tuna salad is a nice change of pace and you  can have fun varying the recipes.Add some chopped tarragon to the chicken while tuna can get some freshly ground peppercorns for bite. Ham and roast beef can also be turned into salads thanks to chopping them in a food processor and then mixing with mayo. Ham salad can be spiked with mustard or celery seeds while a roast beef salad can benefit from a little crushed garlic and onion powder.  All these salads can be served on toast but also artesenal bread would work well. For real luxury try lobster or shrimp salad. You can also create a crab salad which would be good on buttery brioche. Leave out any seasonings on the seafood. Just enjoy their rich briny flavor and maybe a little chopped celery added in. Vegans and vegetarians can also have tasty fillings. There's a variety of different soy cold cuts that taste like smoked turkey and bologna. These can be slathered with Nayonnaise, the eggless mayonnaise which tastes exactly like the real thing. Of course nothing beats a tomato and Nayonnaise sandwich, You can add Morningstar Farm's soy bacon along with some arugula for a lush BLT too.Sliced tomatoes also work with sliced cucumber and red lettuce too. Sliced avocados on toast are another good lunch idea, especially when they're with onions and sliced Roma tomatoes.

Creating a good sandwich is easy. It just takes, bread, a filling and some creativity. It makes for a satisfying and filling lunch .

The Year In Review Foodwise

What did the year soon to be past contribute food wise? What were the new tastes and treats that stunned us for the last twelve months?What did we like  and what did we go "Ewwwww" over?

Food wise we had a Mid East summit. Za'atar and harissa seemed to be the stars of 2015. Everyone went crazy over the first, a mix of different spices such as sumac (not the poisonous kind)thyme, marjoram and oregano. Toasted sesame seeds is added for crunch as is seas salt. It is then mixed in with olive oil and served with another 2015 fad, the had rolled bagel. This is not the big New York puffy kind that kind of looks like a butt (sorry , but it does) A real Israeli bagel looks like a big circular pretzel.It is torn into bits and then the ends are dipped in the za'atar and oil.The bled can also be used in cooking veggies along with being sprinkled on salads and scrambled eggs. North Africa gave us harissa. a spicy paste that goes well with veggies or lamb. This is soaked red chili peppers mixed with olive oil, garlic and salt. A trio of spices, cumin, coriander and ground caraway seeds round it out and temper the heat.


Artesanal foodstuffs went amok. Hipsters throughout Brooklyn started their own food companies, from pickles to bacon. Entrepreneurs who have Smith Brothers beards  are churning out handmade goodies in old Brooklyn factories that were probably churning out the same products 160 years ago. Flea markets  were the battleground for these food makers as they vied to get hip foodies attentions and taste buds.Despite at how annoying it is, the movement is actually a good thing. Artesenal baby foods led to some of top manufacturers like Gerber and Beechnut to create preservative free ones along with ones featuring more avocados and squash. The homemade movement has also influenced bread companies as well. Our stores sell much more whole wheat and whole grain now than they ever have done. Even companies like Stop & Shop have their own artesenal foods like crackers and cereals,

What will 2016 bring? We'll find out tomorrow .Foodie Pantry has some interesting predictions.