On Mondays I often like to take a moment to reflect back to the weekend. I like to sit and meditate on the difficult tasks I overcame and some of the more exciting moments I encountered. But in truth, instead of looking back on this weekend, I feel more compelled to just sit here and think about sandwiches. I mean sandwiches are really pretty goddamn awesome. Think about the variety that goes along with sandwiches. There are all sorts of different meats and cheeses that you could put on a sandwich. There’s ham, bologna, salami, roast beef, turkey, chicken breast. I mean the list could go on forever. Then there’s American cheese, swiss cheese, muenster, cheddar, pepper jack; I mean there are a lot.

And the combinations between just meats and cheeses is outrageous. But once you start mixing in sandwich spreads, well let’s just say that the possibilities become pretty much infinite. And I haven’t even gotten into the other fixin’s. I mean there are all sorts of different breads one could make the sandwich on. There’s lettuce, tomato, onion, pickles, salt, pepper.

This is why I need to open a sandwich shop of my own. Because I have a deep love and understanding of the sandwich and why it is such an important part of life. To me, a world without sandwiches is like a world without love. And who wants to live in a world without love?

Certainly not me. Certainly not me.

5 thoughts on “The Sandwich. Not just for lunch anymore.

  1. Bacon, Brie and advocado pear on rye bread. Need I say any more.

    I have similar reflections on soup and sausages. I have recently purchased a sausage maker to pursue the interest further.

  2. I bet you’ve never had toast the norwegian way before. I know it’s not really a sandwich but it’s definitely worth mentioning, especially as a late night drunk snack (or actually any time of day). If you have one of those world markets in Chicago, there’s got to be a few, look for a cheese labeled “Ski Queen – Norwegian Goat Cheese”.

    You need:
    – 1 cheese slicer (Google “norwegian cheese slicer” to see what kind you need and notice that the cheese slicer is a norwegian invention!)

    – Slice bread about 3/4 inch thick, or grab pre sliced
    – Insert into toaster, toast until crispy/browned
    – Butter well
    – Cover the toast in 2 layers of thinly sliced goat cheese.

    You know, I’ve always thought that I could set up shop in the Pike Place market in Seattle and simply sell norwegian style toast. It would fly off the shelves like hot cakes!

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