The chicken, bean salad, and watercress in this recipe compliment each other well. The chicken gives some spice and smokiness, the beans their starch, citrus, and a little bite, and the watercress gives some needed crunch and pepperiness. For anyone gawking at the length: the chicken is also great on a sandwich, and the bean salad is excellent eaten alone, with a little sprinkle of cheese, with tortilla chips, or put in a taco.Leave a comment » Keep reading »
This sandwich has saltiness from the olives, sweetness from the Spanish onion, acidity from the tomatoes, and the creaminess from the white bean puree. As is general for sandwich recipes, these individual ingredients can be saved to mix again in new presentations (both below are great just as crostini). It will also keep really well if refrigeration is not an option.1 Comment » Keep reading »
Sweet pepper soothes
Hummus, Indian-spiced cukes
Hot hot hot pickle
It has probably been said before that a sandwich is like a haiku. Both are structurally supported by their respective art forms, giving the artist leeway to freely associate with the past and also reinvent the form every time. Executed well, you have a tiny tidbit that nourishes the brain and pleases the mouth, and done horribly wrong you have a bit of inedible garbage that is spat out under the table.
Putting together a successful sandwich or haiku requires skill and understanding. With a sandwich, you need to consider the guidelines, the layers that will comprise the meal, flavors, textures, and references to past sandwiches. The sandwich must fit comfortably between the mandibles, be able to be elevated by the hands alone, and travel distance (or withstand time) before it’s eaten. A sandwich’s layers are balanced one atop the other, and must be distinct but also compliment one another. And most importantly the creator must consider flavor (spicy, sweet, sour, bitter, and salty) and texture (crunchy, soft, slippery, chewy, dry, and chunky).Leave a comment » Keep reading »