After a grease feast at Jack in the Box, I quickly needed to tango with Californian gourmet. A few years ago, I traveled to Paris to play an anxious student. With open ears and mouth, I learned more about why the French cuisine reign amongst the culinary kings. Referred to as the “sandwich king,” my visit to France catapulted my skill level to another kingdom.

Previous to my Paris trip, I can best be compared to a “newbie” in the sandwich world. Lacking knowledge of ingredients, I relish on the sins of practicality and simplicity. Absent were the pairings of flavor, texture, and richness. My sandwich would be tossing two pieces of white bread with deli mystery meat and a few slices of tomatoes.

Returning to the states with a hint of Parisian blood, my gourmet sandwiches taste remarkable. When I’m looking for a mate, I focus on their character. After all, we spend so much time with them. Having dated annoying girls in the past, character is now the primary element that attracts me to them. Manus, a friend who I respect for his Californian cooking, introduced me to Grace Baking. Their Pugliese bread is out of this world. Slightly toasted, the crust is crispy with a pillowy inside. Just like character being so important in choosing a mate, great bread plays the centerpiece in the road to a delicious gourmet sandwich.

Ingredients.

Turkey. Never use meat with water and other fillers. To check, hold turkey slice against the light. Fillers will be obvious. Got to your deli and request fresh sliced smoked turkey.
Onions. For crunch, melt butter into a saucepan and add thinly chopped onions. Put saucepan on low heat and let the onions caramelize for five minutes.
Sprouts. A shower of alpha sprouts provide and earthy nutty taste.
Kosher salt. A few sprinkles season the sandwich. Unlike table salt, kosher act as a flavor enhancer without presenting the unwelcomed “salty” taste
Olive oil. Lather on bread before toasting, it moistens the breads and provides a fruity taste.
Sun dried tomatoes. A great ingredient for a blend of savory and sweet.
Pesto. Great substitute to mayo and mustard. Moistens the bread with an earthy taste.
Mint. Fragrant flavor that refreshes your palate.
Prosciutto ham. Use sparingly but provides a fatty texture and smoky flavor from curing.
Pickles. Pickles add crunch and tartness.
Cheese. For a sharp flavor, use a grated asiago aged at least ½ year. Cheese sets the tone so don’t use one that overwhelms the taste.
Fried onions. Used in French bean casseroles, fried onions give crunch and a nutty taste.
Mayo. Used sparingly for richness.
Mustard. Deli mustard add an extra flavor boost.
Red wine vinegar. Add slight tartness. Just a slight drizzle will do.
Fresh ground pepper. For spicy pungent taste, also adds great flavor.
Endive. Instead of using lettuce, endive has a sweet bitter taste for crunch.
Artichoke. Canned artichoke for a vegetable crunch.
Olives. Provides a sweet bitter taste.
Red peppers. Lather extra virgin olive oil, kosher salt, and baked for 15 mins. Sweetness and crunch.
Garlic. Slice a whole garlic and baked in the oven for 30 mins. The garlic will soften into a sweet spicy paste.

Aside from Grace Baking, try the Ciabatta bread from Semifreddi’s.

Grace Baking Website
Semifreddi’s Web Site