{"id":994,"date":"2016-08-08T23:56:30","date_gmt":"2016-08-08T23:56:30","guid":{"rendered":"http:\/\/www.venividiedi.net\/?p=994"},"modified":"2016-08-08T23:56:30","modified_gmt":"2016-08-08T23:56:30","slug":"anatomy-of-a-sandwich","status":"publish","type":"post","link":"https:\/\/www.venividiedi.net\/?p=994","title":{"rendered":"Anatomy of a Sandwich"},"content":{"rendered":"

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\u2026<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

 <\/p>\n

Here’s how I make sandwiches for my two picky eaters:<\/p>\n

\"Cast<\/a>
Cast of characters: bread, veggie, meat, dairy, jam and condiments<\/figcaption><\/figure>\n
\"My<\/a>
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\u2026.and yes, lazy. Toast till slightly crisp on the outside<\/figcaption><\/figure>\n

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.<\/p>\n

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

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.<\/p>\n

\"The<\/a>
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.<\/figcaption><\/figure>\n
\"Dairy<\/a>
Dairy of choice is blue-cheese. There’s something about blue cheese that pairs so well with steak.<\/figcaption><\/figure>\n
\"Voila!<\/a>
Voila! Beautiful and delicious sandwiches!<\/figcaption><\/figure>\n

I like that I’m able to make left-over steaks \u00a0find 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.<\/p>\n

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.<\/p>\n

So there, sandwiches are done. Cross that off the to-do list for the day. Five hundred more to go.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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\u2026 I raised two adorable monsters aged 14 and 50, whose pickiness in food knows no bounds, so despite … Continue reading Anatomy of a Sandwich<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":1020,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"nf_dc_page":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[6,3],"tags":[],"class_list":["post-994","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-i-me-and-myself","category-stuff-i-cook","post_format-post-format-gallery"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p71dzN-g2","jetpack-related-posts":[{"id":2185,"url":"https:\/\/www.venividiedi.net\/?p=2185","url_meta":{"origin":994,"position":0},"title":"Nobu (Houston)","author":"certifiedfoodie","date":"June 25, 2018","format":false,"excerpt":"My first disappointment with Nobu was at their Malibu location. 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