Make Me a Sandwich

The beauty of sandwiches is that you really don’t need a recipe. Leftovers in the hands of someone creative have resulted in some of the best sandwiches. Sandy Shapiro’s Grilled Cheese, Smoked Turkey and Plum Sandwich came about when she pulled together some choice ingredients from her fridge and combined them artfully. And cold cuts, cheese and a swipe of mustard on a crusty baguette can be just perfect when the ingredients are good.   

The right bread  

Soft and pillowy, like a potato bun or Cuban bread? Whole-wheat loaf? Pita bread? Croissant? Baguette? Match up the filling with the bread so that it behaves properly when you pick it up. Rustic loaves, like Zak the Baker bread, are delicious when toasted or spread with butter, but may be too chewy to work well with fillings. Too-soft breads may disintegrate under the weight of, say, a heavy plop of pickled vegetables.

A tasty treatment

Should your sandwich be grilled, pressed, toasted, left alone? The beauty of a grilled cheese sandwich is its crunchy, melty deliciousness. Grilling or pressing other types of sandwiches can add flavor and texture. Try it on a PB&J or a turkey sandwich. Toasting bread is, in general, a good idea for adding texture and structure to most sandwiches.

Good ingredients