OK, cooking is all well and good, but sometimes, you really just want a sandwich.
Making a sandwich is an art form -- don't try to deny it. Why else would Subway call them "Sandwich Artists"? But I digress.
I don't always keep sandwichy things around my house -- after all, lettuce, tomato and other sandwich accoutrement often go bad faster than I can eat them. But seized as I was by a craving the other night, I constructed a pretty tasty sandwich:
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| Sandwich dominated. |
We're talking about some honey-roasted turkey, thick-sliced on toasted nine grain bread with romaine lettuce, swiss cheese, tomato, red onion, and stone-ground maple mustard. The sandwich is pictured here with my signature chipotle-cinnamon baked sweet potato fries (recipe at the bottom of the post).
I have an identical sandwich for lunch today. I combat the all-too-frequent soggifying of the bread by the tomato by ensuring a protecting layer of turkey AND lettuce rests between the bread and tomato.
If you like looking at pictures of sandwiches I have eaten (and why wouldn't you?) hit up some blasts from the Hungry Sam past discussing sandwiches!
- Potbelly's Breakfast Sandwich
- Chicken Salad, Apple, and Cheddar Panini
- Amazing Turkey Club at Lawson's (z"l)
- PB&B&J Awesomeness
Chipotle-Cinnamon Baked Sweet Potato Fries
-One sweet potato per person
-Olive oil
-Ground Chipotle Peppers
-Cinnamon
-Salt and Pepper
1) Preheat oven to 425 degrees
2) Using a sharp knife, cut sweet potatoes into wedges. The goal is to cut them into as similar a size as possible so they cook at the same rate.
3) In a large bowl or plastic bag, toss potatoes with olive oil (about 1 tsp/potato), chipotle (about 1/2 tsp/potato or to taste), cinnamon (1 tsp/person), salt and pepper (just eyeball it). Make sure wedges are coated thoroughly.
4) Grease a baking sheet and spread the wedges out so they're just one layer deep.
5) Bake 30 minutes or until wedges reach desired doneness (crispy, soft, whatever you like). It helps is at some point you flip them.
6) Enjoy!