Sandwich Sunday: In Praise of Herbage
You know what the best part about summer grubbing is? OK, besides grilling, ice cream and smores. It’s the abundance of fresh herbs.
Living in an arid environment in the interior mountain west for eight months of the year can be tough for a number of reasons, but one of the things I miss the most while away at school is fresh herbs. Back on the east coast for the summer, I’ve been taking full advantage of the season, and have taken to arraigning my daily sammich (as they say here in Maryland) creations around fresh herbs, veggies, and of course some outstanding bread. With ingredients like that, meat is completely optional in my book.
Description: A classic veggie sandwich like this beauty starts with two slices of moist Great Harvest bread. Both Ryan and I have raved about Great Harvest in the past, and aside from making great toast, GH is an outstanding base for a variety of sandwich applications. I love their Onion Dill Rye bread (which I use here). It’s nutty and sweet and of course tastes of fresh dill. Paired with some mayo, basil, cucumbers and tomatoes, it holds the perfect balance in terms of freshness and texture. I also added some red onions for crunch, as well as some whole grain mustard for depth. The star here though is the cool and creamy mayo/cucumber combination, which gets added lift from the acidic sweetness of the tomato and crispness of the lettuce.
The Verdict: No playing around with excessive words here. I love meat and cheese as much as the next guy, but for a bright and seasonal sandwich you just can’t beat this classic combo of moist and flavorful all-natural bread combined with fresh herbs and vegetables. A definite winner.
Your Turn: What is your favorite herb to use in a sandwich? Heck, what is your favorite herb period (mine, if you haven’t already guessed, are dill, basil and mint.)