Of course it is still early in the week, and I have not yet returned to Nicky's Vietnamese Sandwiches, the bánh mì place in my neighborhood that I inexplicably did not try until recently.
I really think sandwiches are underrated. The limitations of the form — a couple pieces of bread + stuff that fits between them — can inspire creative combinations that maybe wouldn't make sense in another context, they're totally portable, and if you have to eat a meal somewhere slightly dodgy (ahem, a law firm cafeteria) the sandwiches are usually the least-screwed-up option. I suspect someone at Food & Wine agrees with me on this, because their recipe archive includes tons of delicious-sounding sandwiches. Here are a few I want to try:
- Open-Faced Fried Egg, Asparagus and Guanciale Sandwiches — a Nancy Silverton recipe. The asparagus is cleverly roasted on top of thyme sprigs.
- Grilled Fontina, Mushroom, and Sage Sandwiches — these will be good when it's cold enough outside to start wearing sweaters.
- Summer Squash Sandwiches with Pecorino Butter — perfect for right now. The recipe does not call for salting the squash in an effort to draw out the water in it but if you were packing these for a picnic that would probably be a good idea. A recipe in one of my previous posts explains how.
- Bouillabaisse Sandwiches — halibut fillets, tomatoes, piquillo peppers and shaved fennel with saffron mayonnaise.
- Seared Pork and Pickled Eggplant Panini — a witty Italian-ish version of the classic Cuban sandwich from chef Barbara Lynch. The eggplant replaces the sliced pickles, and Taleggio replaces the Swiss cheese.
