Last week, as I was watching TV, this commercial caught my attention. It featured a young woman, staring wistfully, at the bountiful bread counter at Whole Foods. As they panned across the crusty artisan loaves, the tagline, “Maybe bread and you should be a thing again”, scrolled across the screen.
Personally, bread and I have never broken up. Bread has a very special place in my heart. It’s how I began my blogging journey, nine years ago, as I baked my way, alphabetically, from Anadama to Whole Wheat, in Peter Reinhart’s Bread Baker’s Apprentice.
I’m a big believer in Julia Child’s credo, “Everything in moderation…including moderation.” So many people I know are abstaining from bread. While I don’t indulge in it everyday, I believe that if it’s good bread, I have a responsibility to eat it. The burnished crust on the baguettes at my local bakery were too calling my name.
Sandwich making is not as simple as slapping a filling between two slices of bread. There’s an art to it. I’ll fill you in on how the pros do it.
Use two sauces instead of just one. Elevate plain mayo by adding a teaspoon of chipotle chiles in adobo sauce. Their smoky mild heat takes plain mayo from drab to fab. Slather this on one side of the baguette. On side two, spread some olive tapenade for a punch of umami. You can make your own, or purchase some from the olive cart at the supermarket.
If it’s not the height of tomato season, roast some little cherry or grape tomatoes. Make sure you oil and season them well. Every layer of the sandwich should be seasoned. Slice some roasted or grilled chicken. A supermarket rotisserie chicken is perfect for this.
Even if you aren’t an onion fan, I urge you to try pickling some onions. It takes about 15-20 minutes and is simple to do. It removes all the harshness of raw onions and becomes quite mellow. I’ve included instructions in the recipe. Don’t forget to show your avocado some seasoning love as well. A squeeze of lemon or lime juice, some salt and pepper are all that’s needed. Finish with some fresh basil and some peppery arugula or a handful of micro greens.
Dagwood would be jealous!