For something that has almost unlimited potential, the sandwich has become staid and unimaginative. In part this is because we don’t have as many leftovers as we once did (we don’t cook as much), so a meatloaf sandwich is nowhere near as common as it once was. But it’s mostly because we’ve allowed sandwich-making to become something that is either done by someone else or a task to be squeezed in between breakfast and taking the kids to the bus.
But now and then, for a brunch or a party or a laugh, it’s worth showcasing a variety of unusual ingredients and allowing individuals to throw them together, producing post-Dagwood creations that are beyond the ability of others to imagine. Given the same array of options, you and I would surely come up with radically different creations.
It all starts with good bread, a commodity that’s easy enough to find. It continues with spreads, which need not be that out of the ordinary but should be seasoned assertively enough to not disappear. The “body” of the sandwich — which may be open-faced or not — is the key, of course, and it’s here that it pays to open the vault: not just tuna but anchovies, not just ham but prosciutto, not hamburger but beef tartar and so on.
Toppings can make a huge difference, and if you don’t have time to crisp-fry some onions or mushrooms, you can grate some radish or chop some chives or even some olives. Making sandwiches, after all, isn’t so much about cooking as assembling.
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