Sandwiches to die for

Everyone has them. Three to five meals or dishes they remember as the best of their lives. Without doubt, I savoured my most memorable meal sitting on a sidewalk curb in Rome with my dad and brother when I was about eight years old. We had been touring the city for hours and were absolutely famished. A little deli provided our salvation: marinated artichoke and tuna panini sandwiches wrapped in wax paper. I'll never forget sitting on that curb, the sun beating down upon us, enjoying each bite as if it were our last.

I have never replicated that sandwich, despite many attempts. However, I have discovered two other store-bought sandwiches within the last little while that have rocked my world.

Sandwich #1: The humble vegetarian
Ingredients: Untoasted multigrain; a thin spread of dijon mixed with mayo; greens of some sort (I think butter lettuce); mild cheddar cheese; avocado; cucumber; red onion; and tomato sprinkled with salt and pepper.
Location: Finch's Tea and Coffee House (pictured at top)
Reason for love-on: Fresh, fresh ingredients; a sandwich maker who took care and time with the assembly (I watched); a clean-looking deli area; a cute, funky dining space; and fun friends who put up with my repeated exclamations of ecstasy.

Sandwich #2: The simplest tuna
Ingredients: Untoasted whole wheat; a thin layer of iceberg lettuce (one per side of bread); and a perfect mixture of what I think was just tuna and mayo.
Location: Phoscao Cafe
Reason for love-on: Best use of iceberg lettuce EVER; ample but not unwieldy amount of tuna filling; soft yet firm bread; lovely owners who put 110% into everything they do.

Now, I could try to make these sandwiches myself. I think I could come close, but not all the way there. So I won't do it. There is something magical about these sandwiches as they are made from these two shops, and I don't want to tinker.

Still, there are lessons I will steal from my two special sandwich experiences:

1. Truly amazing food is made with love. More on that in posts to come.
2. Iceberg lettuce is perfect sandwich liner, especially for sandwiches with moist filling (it keeps the bread tender rather than soggy).
3. If you have just-baked bread, don'™t toast it for sandwiches.
4. Sometimes moderation is a good motto for what goes between your two slices. I have had a few mouth-watering full-to-bursting sandwiches, but often times they're just intimidating and messy.
5. Fresh makes the difference, every time.

Does anyone have a sandwich secret to share? An amazing meal to recount? Would love to hear from you on these most important topics.

p.s. Thanks, Monique, for introducing me to Finch's (we have to go back soon!). Both Finch'™s and Phoscao are must-tries.

Comments

[Claire]

I too have sandwich memories that quell poor feelings on bad days. One: a roasted vegetable sandwich on walnut bread in Sydney, Australia. Two: a concoction called "bunny chow" in Durban, South Africa being a half loaf of bread scooped out and filled with burning hot curry with a boiled egg plopped in the centre. Three: capicolla masterpieces from La Grotta on Commercial Drive. But the best sandwich of all is the humble peanut butter + pickle. Before you gasp, think about it: smooth, sticky peanut butter contrasted with crisp, tangy dill pickle. It is the ultimate yin/yang experience, balance and unity of the highest order. I was first served a PB&P sandwich by my childhood friend's mother, who was at the time the only yoga teacher in my hometown, and hence known as a bit of an oddball. Odd, maybe, but a sandwich genius, definitely.