Sandwich Sunday: Thursday Afternoon Special
Another homemade creation this week. After a couple of “veggie” only attempts, I hopped back on the protein train and added meat to this week’s signature sandwich, which I’ve dubbed “The Thursday Afternoon Special.” Unsurprisingly, the name comes from the fact that I made it on a lazy Thursday afternoon. Have a gander:
Description: I was really feeling like a good, hearty, complete sandwich for lunch last Thursday. At the same time I wanted to create something that combined multiple flavors (sweet, smoky, salty, nutty) and textures (soft, crunchy, chewy). With a plethora of fresh ingredients on hand, I set off to work. For my bread base I went with Arnold Double Protein Bread. With 7 grams of protein per slice these things pack a nutritional wallop, but they are also strong enough from a structural perspective to support a variety of different toppings. On one slice (lightly toasted) I spread a hefty dollop of horseradish mustard and layered four apple slices. On the other slice I spread some low fat mayo, plum tomato slices, and grilled vidalia onions. I salted and peppered the veggies, then layered on several leafs of romaine and slices of smoked turkey breast. Finally, I added some caraway seeds on top of the turkey and stacked her up.
The Verdict: This was a very hearty and filling sandwich, and along with a bag of UTZ chips, made a classic ‘picnic’ style lunch. I really liked the medley of flavors and texture. Arnold bread is really second to none in terms of super-market brands, and lent a slight nuttiness and grainy sweetness that didn’t dominate the interior flavors. Both slices held up well despite the moisture, while the crisp and tart apples provided excellent crunch and balance to the mustard and caraway seeds. The underneath of the sandwich was more the “sweet” side with the tomato, lettuce, and onion; but the tang of the mayo and the smoked turkey meat came it a clean, rounded flavor. Dare I say it, but after several weeks of close attempts, I think I created the perfect sandwich in terms of symmetry of design and balance of taste and texture. This one is going in the recipe file for sure, and I give it a 9.50/10.00.
Your Turn: What store-bought bread do you like to make sandwiches out of? I’m partial to Arnold Bread (especially the “Grains and More” kind) but also really go for Martin’s Potato Bread and Vermont Bread as well. Do you have a favorite brand and flavor?