Tuesday, May 16, 2006

anatomy of a sandwich

today i am working from home. or should i say, "working from home." i heart working from home b/c i can sit around in sweats, start the day off with a nice walk around the neighborhood and a stop for coffee, and sit on the balcony with my laptop, enjoying the sun and light breeze. much to my surprise, i am also being relatively productive.

one of the best perks of working from home is the ability to stop and make my lunch. today i made one of my favoritest sandwiches ever and am going to devote the rest of this post to telling you the exact contents of said sandwich. no, i am not crazy. just v. appreciative of a well-made sandwich.

how to create the ultimate sandwich:
  1. start with lightly toasted oatnut bread. lightly toasted is key - you don't want it so soft that it yields to the pressure of the contents and you don't want it so hard that it scrapes the roof of your mouth.
  2. apply liberal amount of spicy brown mustard to perfectly toasted bread
  3. add thick slice of sharp cheddar
  4. pile on thinly sliced roasted turkey
  5. add a handful fresh spinach leaves
  6. add thinly sliced cucumber
  7. add a few slices of ripe roma tomato
  8. and the piece de resistance - scoop out some fresh ripe avocado and smear onto one end of the bread.
  9. grind a little bit of s&p on there, b/c s&p makes everything better.

et voila! serve on clean white plate with two crisp, cold dill pickle spears and a glass of fizzy italian lemon soda and enjoy. mwah! 'tis fantastico!


At 10:10 AM, Anonymous erica said...

i would say that you are totally bonkers, but then I have a sandwich passion myself:
1. start with pepperidge farm's soft 100% whole wheat.
2. spread on a thick layer of peter pan reduced fat creamy peanute butter.
3.. spread on a slightly less thick layer of jam (i'm norally a strawberry girl, but i went out on a limb and went for raspberry this week - very enjoyable as well).
4. smush together to get a good mingling of the sweet and salty goodness.


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