This marks the end of a very long week, with all aspects of the Practical Cook’s life demanding complete and undivided attention. Cue the sandwiches, or sammies as we call them. Punt sandwiches. Including one made on a waffle when the bread ran out.
Here’s how to punt with sandwiches:
- Consider making your own bread. Any sandwich is more special that way. A bread machine makes light work of it, and there are quick breads (like Irish Soda Bread or Brown Bread, look for upcoming recipes) that even I can manage (and I’m not a talented baker). Then you’ll generally have good bread around.
- When that fails, consider what else in your home can be used instead of bread: waffles with peanut butter, English Muffins with eggs and cheese, tortillas with spreadable cheese or hummus, bagels with anything, etc.
- Presentation counts! Stack the sandwiches, cut them neatly, provide a platter with multiple choices.
- Toasting. If the bread isn’t the freshest, or if the cheese is wilting, toast it. Even if everything is fine, toasting makes it seem special. It melts peanut butter, warms avocados, and makes cheese gooey. Score.
- Think outside the jar. There is life beyond peanut butter. Find it. Do not bore yourself or your children to death. Try a different nut spread, honey and banana, tuna fish, white beans/garlic/lime juice pulverized into
hummus, pickled items paired with luncheon meats. If it will stay on a piece of bread or in a wrap, it could be a sandwich.
- Cut into triangles. Okay, that’s just if you’re making a sandwich for me. Mom, I appreciate your doing that for me.
- Pair the classics together. Sandwiches go with chips, salads, and soups at delis and restaurants across the country for a reason. All of these items are readily available, and if they’re not typically served in your house, it’s a treat. Don’t forget to add a fruit plate to the table, sandwiches cry out for apple slices or berries, things you can eat with your hands.
Sometimes, the answer is as simple as grilled cheese and tomato soup. Here at the Practical Cook kitchen, we often spend so much time trying new things, that the classics taste really good.
Up tomorrow, we’ll do a first ever Readers Review. Feedback on recipes made and how it turned out. This is the last call for content—if you’ve made a Practical Cook recipe, and you have a story or a picture, send it in to practicalcook at gmail dot com!
Thanks for all of the great questions and suggestions.