Tuesday, February 3, 2015

Saturday Lunch

My husband and I don't mess around when we make sandwiches at home.  We are both of the mindset that if you're going to do something, you might as well do it up right.  A 'boring' sandwich would do in a pinch, but I have no qualms about going the extra mile to jazz it up.  

We like to add all the little things that gives us the texture, complimentary tastes and nutrition that we look for in a meal.  It is all about the details:  bread, condiments, veggies, meat and cheese.  Each of these items can stand alone deliciously but when married together in sandwich form, magical things can happen.

When we think about planning ahead for sandwiches, we'll splurge on the rosemary and sea salt focaccia bread.  It is the right combination of soft and chewy with a little crunch on the outside. 

Rosemary & Sea Salt Focaccia

The right mayo goes a long way.  For years I used to shy away from mayonnaise.  I didn't understand it, I thought it was all fat and bad for you.  And then, I decided to make my own and learned what it actually is.  Egg, lemon, vinegar and oil.  I like all of those things!  But since I don't want to spend the time to make my own mayo, a great substitute for homemade is Lemonaise by The Ojai Cook.  It is all natural, no preservatives, low sodium and it taste fantastic, with a light mustard flavor blended in.

I'm all about the crunch of pickles.  I'm not very picky about the type of pickle I buy but sometimes it is a necessity (I use 'necessity' lightly) to try a new brand of pickle.  I was at Zingerman's Deli picking up bread and didn't feel like making a trip to the grocery store so I splurged and bought these pickles.  I've never heard of them before, they were expensive and I really just wanted some pickles.  Although any pickle would do, I am afraid these have grown on me.  At least they are locally made!  That usually works for justifying the price tag for me.

The rest of the sammy is pretty self explanatory.  Sliced red-onions and salted tomatoes (antioxidants, woo!), Manchego cheese and baked chicken breast.  We prefer to grill when the weather is warm and dry enough but we're mid-snowstorm currently and baking is easier and still great (and healthy)!  We like to make the sandwiches open-faced and bake for 10 minutes to get things melted and toasted up before plating them.  Again, the little details make all the difference <3

chicken, manchego, tomato, red onion, pickles, lemonaise sandwich on focaccia

You know we had some BBQ chips with our sammies

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