The March issue of Bon Appetit magazine features several pages of finely crafted details from A to Z how to build a great sandwich. The architecture of a great sandwich 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 are not only works of art, but inspirations to cook.
One secret to your sandwich repertoire is a well-stocked refrigerator and pantry. When the cartoon character Dagwood builds his masterpiece, left overs are the 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 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 will also 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, 4 th Earl of Sandwich, as the inventor of this food combination we call the sandwich. After devouring my Spicy Sweet Potato Sandwich, I agree that sandwiches are one of Britain’s “biggest contributions to gastronomy”.