The Art of Sandwich Making and My Two Favorite Sandwich Recipes

It’s not that difficult to make a great sandwich, however, with the dearth of great sandwiches out there, it’s easy to go astray.

1. Things cost what they cost for a reason. So, the better ingredients you buy, the better sandwich you will create. I say create because sandwich making is as much art as it is science (as is any food preparation).

2. Mise en Place. With sandwiches, it is vital to have all of your ingredients ready to go. The final preparation doesn’t take long, and so you often wind up diminishing the product when you don’t quickly assemble.

3. One sandwich. NEVER eat two sandwiches. Make one right, and you will be satisfied.

The Best BLT Recipe On the Planet

Bacon. Bacon. Right? We all love bacon.

I have developed – and passed on to my children – a personal fondness for bacon. But, not just any bacon. Nueske’s Applewood Smoked Bacon is simply the finest bacon I have ever tasted. Even the New York Times refers to Nueske’s as the Beluga Caviar of bacon.

The famous Nueske smoked bacon.

Of course, I’m spoiled. I got to meet Jim Nueske at the Italco Vail Food Show all the way back in 1989. Jim is no longer with us, but the meat company founded in 1932 by his grandfather is still in the Nueske family and producing the finest bacon in the world.

Ingredients

• Two slices of the best sourdough bread you can afford
• Mayonnaise
• Firm heirloom tomato
• 6 slices of Nueske’s Applewood Smoked Bacon
• Romaine lettuce

Instructions

• Gather ingredients.
• Cook bacon on medium heat in a cast-iron skillet.
• Slice tomatoes about 1/4″ thick.
• Assemble sandwich making sure the cooked bacon is between the veggies.
• Cut the sandwich across the bias (diagonally) and serve.

Notes

I use sourdough bread because it toasts so nicely and because it has a tangy flavor that perfectly accents the smokey, savory flavor of the bacon. I won’t get into the whole mayo vs. Miracle Whip debate because there simply aren’t enough hours in the day to resolve it. I use Romaine lettuce for the firmness and the ability to cut to the exact size of the bread.

A Star Market Inspired Curry Chicken/Turkey Deli Sandwich

There were advantages to growing up in my family’s Denver deli, Star Market. My Dad put in a rotisserie chicken machine in the deli in 1975 and sold hundreds of whole roasted chickens a week. But, there were always a few left over. So, like any good deli owner, Dad started making sandwiches with the leftover chickens. The sandwiches grew so popular he had to roast chickens to make the sandwiches. It was incredible.

Here’s my favorite chicken sandwich, which I created for Dad upon my return from the Marines and Chef’s school. (It’s also great for leftover holiday turkey.)

Curry powder

Ingredients

• 1 T Madras Curry
• 1 C mayo
• 1 toasted English muffin
• 3 oz of cold roasted chicken or turkey
• 1 oz of alfalfa sprouts
• 2 slices of cold heirloom tomato

Instructions

• In a saute pan at medium heat, sprinkle in 1 T of Madras Curry Powder.
• Stir continuously. Don’t burn.
• When the blend is sufficiently “bloomed,” add 1 C of mayo and blend in with fork.
• Chill.
• Spread about 2 oz. cold Curry mayo on the toasted English Muffin, layer chicken, sprouts and tomato.
• Serve.

Notes

This recipe will last a couple of weeks in the refrigerator. (Though, I wouldn’t know because it NEVER lasts that long in my fridge.)