When the heat hit my classroom this week, I wasn’t prepared. I thought I still had some cool, rainy mornings to come. I can’t complain much about the weather, as my friends in Oregon remind me, so I’ll take some early sun over the frozen ice we experienced on a visit in the spring.
As the weather changes, my palate changes. I start craving sandwiches for breakfast, lunch and dinner. When I was pregnant with my first child, I wanted only cold sandwiches and cold cereal, and I probably ate my weight in cold cuts. Two summers ago I was pregnant with my second, and while I dripped with sweat I ate banh mi sandwiches. Even in my dreams my breath smelled like pickled carrot and daikon.
I think of sandwiches as the ultimate food design, because there are infinity and one combinations when you unite bread and fillings. A sandwich is perfection in every bite, with all elements strategically layered. I could write a book of love poems dedicated to those perfect mouthfuls.
Grilling, for many unbelievers, justifies a sandwich for dinner. It’s the crispy edges created with the heat that elevate the meal to dinner status.
There is no need to limit the kinds of food that go into a sandwich. Carbs, proteins, dairy, fruits and veggies are all welcome between two slices of bread (gluten-free or not). Some of my favorite additions to sandwiches include fried eggs, thinly sliced apples, roasted tomatoes, brie cheese, crunchy chips, nutritional yeast, even grilled sweet potatoes.
When I make a new sandwich, I consider the sweet, salty, spicy, acidic and bitter flavors that pair well together. Texture and temperature, whether crunchy and cold or gooey and hot, support the symphony of the sandwich.
VEGGIE PANINI WITH RED PEPPER JAM
1/2 cup feta cheese
1 tablespoon Italian parsley, minced
1 tablespoon basil, minced
1 tablespoon olive oil
1 cup artichoke hearts marinated in olive oil
2 cloves garlic, minced
4 slices of your favorite sandwich bread
Olive oil for grilling
1/2 cup young arugula leaves, loosely packed
» Jam:
1 (16 ounce) jar roasted red bell peppers, drained, or fresh roasted pepper
1/4 cup sugar
2 teaspoons olive oil
Salt, to taste
To make jam, place bell pepper, sugar and olive oil in food processor. If using fresh pepper, add a little vinegar. Process several times in 1-second pulses, until mixture is chunky but blended. Alternatively, you can chop the peppers and then grind ingredients with a mortar and pestle.
Pour peppers into small saucepan over medium heat. Simmer 15 minutes, stirring occasionally, until thickened. Add salt to taste, but it should be sweet! Set aside.
While jam is cooking down, mash feta, parsley, basil and olive oil with a fork until well mixed. Set aside.
Slice artichokes in half lengthwise. Heat pan over medium-high heat. Saute artichokes and garlic. Stir occasionally and turn so that all sides are browned. Remove.
Brush one side of each slice of bread with olive oil and place oiled side down on plate. Layer 2 slices of bread with feta mixture, artichokes and arugula. Spread each of the other 2 slices of bread with 2 tablespoons jam. Place these slices on top of the other slices, with the oil-brushed sides facing out. Press sandwiches firmly together.
Preheat a panini grill according to directions. Place sandwich in machine and cook for 5 minutes or until lightly golden brown and crisp. Alternatively, you can use a grill pan on your stove top, or just heat a sauté pan over medium and press the sandwich with a spatula as it cooks. Cook 2 to 3 minutes on each side, or until golden. Serves 2.
Nutritional information unavailable.
———
Mariko Jackson blogs about family and food at www.thelittlefoodie.com.
