Last summer I visited some friends at Illinois State and I was introduced to one of my favorite abbreviations… SANDWICH = SANDY. For some reason, this idea just stuck and my love for the sandwich flourished. With our miniscule college budget and busy days, the sandwich is a perfect way to get a meal in. However, buying boat loads of the same turkey and the same cheese with French’s mustard on plain old wheat bread gets old after a week or two.
So in order to spruce up your sandy, I’ve have come up with five EASY & INEXPENSIVE ways to go from boring to bold! ENJOY!
The Dish: Salt & Pepper
As simple as this idea may be, it makes a world of a difference on a sandwich. Use freshly ground sea salt and pepper to take it to the next level. The trick to seasoning is to use it sparingly; stick to one turn of the salt & pepper grinder. A little goes a long way!
The Dish: Pesto
Pesto has quite the reputation when it comes to pasta dishes but if often stops there; people do not realize the potential pesto has beyond that! Pesto is incredibly simple to make and can be created with almost any herb that you like! You can do Tex-Mex and use cilantro. Or make it Italian by using basil.
Quick Fix: Pesto In a blender, combine your favorite herbs (parsley, cilantro, basil), garlic and pine nuts. Stream extra virgin olive oil into the top until you have reached a desired consistency. Spread pesto on your bread of choice, top your favorite sandy with meats, veggies and cheese. ENJOY!
The Dish: Fresh Herbs
If you do not want the added fat from the olive oil and pine nuts, you can add just plain ol’ fresh herbs and it will take your sandwich to a whole new level.
Quick Fixes:
-Dice two T of parsley and mix into your favorite mustard or mayo. Add to your usual sandy and enjoy!
-Pile a sandwich with freshly sliced turkey breast, tomato and mozzarella cheese with fresh basil.
-Layer sliced chicken breast with spicy pepper jack cheese, lettuce and roasted red peppers with fresh cilantro.
The Dish: Garlic Bread
Even if a sandwich is piled high with the freshly sliced deli meat, full flavored cheese, vegetables and condiments, it’s not a sandy unless the bread is truly delectable. The problem is that bread goes bad very easily; therefore, most people buy a loaf and use the same bread every day. In order to increase the longevity of your loaf, stick it in the freezer. When you are ready to eat it throw two pieces in the toaster and voila!
In order to set today’s sandwich apart from yesterdays, first toast your bread. Then crack open some fresh garlic and rub the clove on one side of each piece of bread. Make sure that side is the inside of the sandwich so your fingers don’t smell like garlic, add a crack of sea salt & pepper. Enjoy!
The Dish: Greens
It seems like most people add greens to get in that days vegetable or just because they are used to it. When it comes to greens, it is one of the most underrepresented layers of a sandwich. There is a time and place for iceberg lettuce but with a lack of nutrients provided I would swap this stuff for something more nutritious.
Greens to go GAGA for:
Arugula: Also known as rocket, arugula is a dark, very leafy green known for its spicier taste. This green tastes great with full flavored, spicy mustards. Try adding arugula and garlic whole grain mustard to your next sandy.
Spinach: Spinach has different benefits when it’s cooked and when its raw. Personally, I love adding sautéed spinach to any sandwich. Spinach is a great way to add nutritiously dense ingredients on a warm sandwich. If you are fond of throwing you sandy on the George Forman, sautéed spinach is the way to go!
Romaine: If you just can’t get enough of the crunch iceberg lettuce provides, add romaine hearts to your sandwich. This green will give you a similar texture but it packs many more nutritional benefits!
Thanks to….
http://www.herbsguide.org/
http://bit.ly/fONNqU
http://bit.ly/gCbFBk
http://bit.ly/gs3tHI
….for all the great images!