The other day, while enthusiastically dunking a monstrous BLT into home-made tomato soup and stuffing my face with bite after bite, I marveled at the seemingly simple concept of a sandwich. Two pieces of bread, something in between, and maybe a condiment or two.
A sandwich, like a burger, is thoughtfully constructed, architecturally sound, deeply umami, and to be taken seriously. Consider, for example, a BLT: thick slices of a fresh-baked loaf (lightly toasted, of course), crisp bitter greens, seasoned and slow-roasted tomatoes, several slabs of still-sizzling bacon, and a heavy-handed application of creamy garlic and herb mayo. The golden toasts are toothsome book-ends, the crisp lettuce cuts through the unmistakable buttery fat of the bacon, the roasted tomatoes dribble the last of their sweetness down your chin as you take another bite, and the fatty whipped mayonnaise punctuates the experience with notes of rosemary and garlic.
Hungry yet? Try it yourself. Next time you’re trotting through the fluorescent grocery store with an empty basket…think of the ol’ sandwich. Pick up a package of thick-cut bacon, the freshest head of lettuce in the bin, a few ripe tomatoes, and a warm loaf from the bakery section – none of that cellophane wrapped gluten-free nonsense. Now go home, and before you start building your own BLT, whip up a little bowl of the condiment that will change everything:
Garlic Rosemary Mayonnaise
3 tbsp. Olive Oil
1 tsp. finely chopped rosemary
1 -2 cloves minced garlic
½ cup mayonnaise
1 tsp. lemon juice
Combine the rosemary, garlic, and olive oil in a small pan over low heat, stirring occasionally until the garlic begins to sizzle and turn golden. Remove from heat to cool completely. Once cooled, stir the oil mixture in with the mayo, salt, pepper, and lemon juice. Whisk until smooth, then slather a big spoonful onto your favorite sandwich! (Stores refrigerated in an airtight container for up to 5 days).