Anatomy of a Sandwich

It’s very difficult to be foodie-fancy on a day to day basis. On days that D and I work and Beans has school, it’s go-go-go in the mornings. A chant shared by all working-moms around the globe…

I raised two adorable monsters aged 14 and 50, whose pickiness in food knows no bounds, so despite extreme time constraints, I try to whip up next-level lunches so they don’t starve to death. I am not exaggerating. If I don’t pack them lunch, they literally will not eat anything else until we all get home, THEN I make meals after a 12-hour shift. Welcome to my life.

My constant go-to are sandwiches. We usually grill on weekends, and true to my Asian heritage, I always cook more food than we can eat. This habit, coupled with another truly Asian one of not wanting to throw things away have made me resourceful with our left-overs.

True, anyone can throw two pieces of bread with some sort of filling and call it a sandwich, but it takes some effort (and yes, a touch of OC), to make it a really great one. Attention to ingredients and proper “layering” maximizes and enhances flavor to truly make a good sandwich.

 

Here’s how I make sandwiches for my two picky eaters:

Cast of characters: bread, veggie, meat, dairy, jam and condiments
Cast of characters: bread, veggie, meat, dairy, jam and condiments
My choice of bread for this week is focaccia. I got this from Whole Foods. I used to bake the breads but I've gotten too busy….and yes, lazy. Toast till slightly crisp on the outside
My choice of bread for this week is focaccia. I got this from Whole Foods. I used to bake the breads but I’ve gotten too busy….and yes, lazy. Toast till slightly crisp on the outside

I like to slice it thick so that the inside of the bread can still be soft despite the toasty exterior. I don’t like it all crunchy and breaking apart when I bite to it. But you need some sort of firmness and dryness so the condiments and jam don’t soak the bread either.

Spread condiment on one side. I'm using mustard seeds on this one.
Spread condiment on one side. I’m using champagne honey mustard on this one.
On the other side, spread some jam or any sweet spread. My choice is Fig in Port Wine.
On the other side, spread some jam or any sweet spread. My choice is Fig in Port Wine.
Veggies not only add nutritional value but it also serves as barrier so that the moist condiment and jam do not touch the meat.
Veggies not only add nutritional value but it also serves as barrier so that the moist condiment and jam do not touch the meat.

If we were eating at home, I would add tomatoes. But if the sandwiches won’t be eaten until the next couple of hours, tomatoes will tend to seep out a lot of moisture and you end with a soggy sandwich.

The start of the show is the meat! Let's pause at how beautiful this filet steak is. Perfectly pink in the inside. D won't be able to resist this.
The star of the show is the meat! Let’s pause at how beautiful this filet steak is. Perfectly pink in the inside. D won’t be able to resist this.
Dairy of choice is blue-cheese. There's something about blue cheese that pairs so well with steak.
Dairy of choice is blue-cheese. There’s something about blue cheese that pairs so well with steak.
Voila! Beautiful and delicious sandwiches!
Voila! Beautiful and delicious sandwiches!

I like that I’m able to make left-over steaks  find a new life as sandwiches we take for lunch. D balks at having meat during weekends so I have to make it extra special so he can’t resist it. Beans always find this as a better alternative than any of the food offered in the school cafeteria.

I swear, I make this in less than ten minutes. I’ve tried different variations using grilled chicken or turkey. This is why I hoard various kinds of mustards (we don’t do mayo in the house) and every kind of jam known to man.

So there, sandwiches are done. Cross that off the to-do list for the day. Five hundred more to go.

 

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