There is a spot on Rte 9 in New Hampshire where the road curves through the mountain. On the other side of the road is a rocky stream. It is very significant. I have traveled this road at least a million times, or so it seems. My daughter was with me on one trip to gramma's in Troy, when she blurted out "Sandwiches!". We had always packed sandwiches for our ride to gramma's in NY.
Every time I drive this route and pass this spot I think "sandwiches". I picture turkey, lettuce and tomato on whole wheat bread. Nothing fancy. 😊
Eddie’s favorite sandwich is called a Rachel/eduardo which consists of rye bread with seeds and pastrami, Swiss cheese, thousand island dressing and cole slaw …grilled. 😀
The tuna melt at the palace diner is a tasty work of art. Now I can’t wait for the feast at the Waterford Inne! Salivating already…this post made me HUNGRY
We are lucky to have Fink's Deli here in Bozeman, not so long ago an insufferable food desert, that makes killer sandwiches. I weekly go for the turkey on a soft baguette with sprouts and pickled onions. It never disappoints. Fink's is attached to a bakery that just won a Beard for Outstanding Bakery. I will stand forty people deep in line to order a coffee way up at the cash register so that I can pass by all the pastries. They are beautiful. I don't eat them, but I admire them and what it takes to make them. Then there is the pinnacle of this man's joy: the peanut butter and jelly sandwich made surreptitiously and left in the fridge, wrapped in foil, feathered with a note wishing me luck on the morning of a big mountain outing. That is a divine sandwich, my friend. Somehow when a person who loves you makes you a sandwich, you taste the love more than you taste the sandwich.
I believe you can stuff almost anything that’s not soupy into a roll or between bread.
I love green sandwiches. Braised chard and onions, moistened with pot liquor. Broccoli rabe with hot pepper flakes, garlic, melty mozzarella. Or piles of mixed shredded lettuces, arugula, herbs, scallions, cress, cucumber, maybe foraged greens from my garden, held together with a slick of mayo, a pesto of some sort, everything squished into a bun, and weighted so it settles into a structure that doesn’t fall apart at first bite.
When tomatos are in in season, I see no reason not to eat tomato sandwiches every day.
And why not fruit sandwiches? Hot dog rolls, buttered inside, stuffed with June strawberries and sugar. Warm French toast sandwiches filled with sugared blueberries and anise hyssop. You can make ever so pretty open-faced sandwiches with peppery nasturtiums, or violets or pansies, or any number of edible flowers. Let bread be your canvas for whatever is in season or in your pantry.
Pike/pickerel burger: grind fillets with y-bones in, add sea salt, potato flour and some alliums. Fry. Serve on your favorite stretchy wheat thing with remoulade, tartar or the like. In ideal worlds, melted wood nettles to finish it.
Grilled good sourdough with DIY bacon, Teddy's peanut butter and bruléed banana [use maple sugar if you have it]
DIY hog pastrami, gruyere, kraut, something like 1000 island, although the last one I made had mushroom ketchup and DIY fish sauce. DIY rye sourdough is best. Sometimes I make like a gruyere grilled cheese first, then open it up and layer the goodnesses inside.
DIY whitetail and sheep gyro with DIY tzatziki, real tomatoes, sedum, hummus, feta. I make this on naan vs pita because it's just better.
Platt's Bank redfish wrap in DIY soft wheat tortilla [bear lard], lacto ostrich fern, dill dijonnaise, pickled radish pods.
Just where do you get hickory oil? Are you pressing nuts? Or can it be bought? I have a bag of hickory nuts from some trees in Starks, ME [planted around 1900] in the freezer that need a life.
There is a spot on Rte 9 in New Hampshire where the road curves through the mountain. On the other side of the road is a rocky stream. It is very significant. I have traveled this road at least a million times, or so it seems. My daughter was with me on one trip to gramma's in Troy, when she blurted out "Sandwiches!". We had always packed sandwiches for our ride to gramma's in NY.
Every time I drive this route and pass this spot I think "sandwiches". I picture turkey, lettuce and tomato on whole wheat bread. Nothing fancy. 😊
Eddie’s favorite sandwich is called a Rachel/eduardo which consists of rye bread with seeds and pastrami, Swiss cheese, thousand island dressing and cole slaw …grilled. 😀
Life is too short to go that long without a PB & Fluff, Jenna.
My grandfather was a PB & Mayo guy. It’s pretty great…when you’re all out of fluff.
The tuna melt at the palace diner is a tasty work of art. Now I can’t wait for the feast at the Waterford Inne! Salivating already…this post made me HUNGRY
We are lucky to have Fink's Deli here in Bozeman, not so long ago an insufferable food desert, that makes killer sandwiches. I weekly go for the turkey on a soft baguette with sprouts and pickled onions. It never disappoints. Fink's is attached to a bakery that just won a Beard for Outstanding Bakery. I will stand forty people deep in line to order a coffee way up at the cash register so that I can pass by all the pastries. They are beautiful. I don't eat them, but I admire them and what it takes to make them. Then there is the pinnacle of this man's joy: the peanut butter and jelly sandwich made surreptitiously and left in the fridge, wrapped in foil, feathered with a note wishing me luck on the morning of a big mountain outing. That is a divine sandwich, my friend. Somehow when a person who loves you makes you a sandwich, you taste the love more than you taste the sandwich.
I believe you can stuff almost anything that’s not soupy into a roll or between bread.
I love green sandwiches. Braised chard and onions, moistened with pot liquor. Broccoli rabe with hot pepper flakes, garlic, melty mozzarella. Or piles of mixed shredded lettuces, arugula, herbs, scallions, cress, cucumber, maybe foraged greens from my garden, held together with a slick of mayo, a pesto of some sort, everything squished into a bun, and weighted so it settles into a structure that doesn’t fall apart at first bite.
When tomatos are in in season, I see no reason not to eat tomato sandwiches every day.
And why not fruit sandwiches? Hot dog rolls, buttered inside, stuffed with June strawberries and sugar. Warm French toast sandwiches filled with sugared blueberries and anise hyssop. You can make ever so pretty open-faced sandwiches with peppery nasturtiums, or violets or pansies, or any number of edible flowers. Let bread be your canvas for whatever is in season or in your pantry.
Pike/pickerel burger: grind fillets with y-bones in, add sea salt, potato flour and some alliums. Fry. Serve on your favorite stretchy wheat thing with remoulade, tartar or the like. In ideal worlds, melted wood nettles to finish it.
Grilled good sourdough with DIY bacon, Teddy's peanut butter and bruléed banana [use maple sugar if you have it]
DIY hog pastrami, gruyere, kraut, something like 1000 island, although the last one I made had mushroom ketchup and DIY fish sauce. DIY rye sourdough is best. Sometimes I make like a gruyere grilled cheese first, then open it up and layer the goodnesses inside.
DIY whitetail and sheep gyro with DIY tzatziki, real tomatoes, sedum, hummus, feta. I make this on naan vs pita because it's just better.
Platt's Bank redfish wrap in DIY soft wheat tortilla [bear lard], lacto ostrich fern, dill dijonnaise, pickled radish pods.
Just where do you get hickory oil? Are you pressing nuts? Or can it be bought? I have a bag of hickory nuts from some trees in Starks, ME [planted around 1900] in the freezer that need a life.
Ok Jenna I feel the same way about a sandwich. It’s not common and always feels like an indulgence, which is so silly.
One of my all time favorites is a baguette with prosciutto, mozzarella, basil, tomato and a delicious oil.
Today it is BLT on sourdough bread😋 delicious!!!
Good lord, look at those things...