Well fall is nearly here, school is back in sessions and the work year has recycled to the fall rush. September is what I like to call a transition month. It is still pretty warm, you still have access to the last of the summer produce and you still aren’t quite ready for the hearty dishes of fall. This is the time of year when sandwiches are great for lunches, snacks and even dinner.
Sandwiches can be made from just about anything. The foundation for a great sandwich is the bread. While most people make a sandwich with sliced white bread, this type of bread really makes boring sandwiches. If you are ready for an adult sandwich, then experiment with different artisan breads. You can try a multigrain bread, a Baggett, rye bread or pumpernickel. In September shake things up by trying one or two new breads each week. Give each bread type at least a couple of tries, as it can take time to accustom your tastebuds to the new textures and flavors offered by your new bread.
The next element of a great sandwich is the filling. The filling of a sandwich can be meat, cheese, vegetables, stews and salads. The key to the perfect filling is balancing the moisture level of the bread with the moisture level of the filling. For example, if you are making a white bread sandwich, which is usually very moist and soft, then you will not want to add a wet filling as this will create a sogging sandwich. On the other hand, if you are using a drier, heartier artisan bread, then you will want to select a filling that is moist, such as a salad.
As you pull together the Jewish recipes you want to use this fall, don’t forget to add in at least a few recipes for sandwiches.