One might say that sandwiches are the original convenience food– compact packages of tuna salad or peanut butter on squishy white bread chucked into a lunch box or into a portable cooler for a long road trip. However, the ordinary sandwich can also be elevated to a gourmet food experience not simply by using expensive or fine ingredients, but taking the time to balance sublime flavors and aggressive textures.
Take for example the classic grilled cheese sandwich. One can make it with the comforting, but none-too-nutritious pre-sliced white bread with globs of processed neon orange “cheese” (which is still mighty tasty despite the fact that it’s purportedly made of oil by-products ). Or one can whack off slices from a big, crusty multi-grain artisanal loaf, layer them with a flavorful cheese like a nutty Gruyere or a sharp Cheddar, and grill it all up in a sea of sizzling butter. Now imagine biting in it: the salty, rough crunch of the toast counter-balancing the soft gooeyness of the cheese.
Does it get any better than that?
Oh yes it does: Consider the BLT. Yes, that glorious monument to taste and texture: the Bacon-Lettuce-and-Tomato sandwich. Close your eyes and picture this: the hickory goodness of the bacon against the sweetness and tart of a red, RIPE tomato slice, the snap of iceberg lettuce as you chomp into it, and the sensation of cool mayonnaise against hot, toasted sourdough bread.
Oh, yeah. Oh, oh yeah.
Is your mouth watering yet?