I know I talk about sandwiches a lot. They're kind of my favorite thing.
Which is funny, actually, because when I was little, I hated them.
My mom and dad would always make us white bread, ham, American cheese and mustard sandwiches for long road trips to our vacation destinations. Back in the day, we NEVER flew on airplanes. It was "part of the experience," my parents would say (well, not literally, but it was implied). I admit, however, that even after all the fights with my siblings and annoying car games ("Slug bug! Slug bug!"), I don't regret those road trips, as we probably saw more landscapes and animals and giant balls of twine than we ever would see on the vacation itself.
But oh, those sandwiches.
Now that I'm older and more adept at making my own sandwiches, I've learned a few tricks of the trade to making sandwiches that are a little more exciting than the ham, cheese and mustard standby (no offense, Mom and Dad -- the sandwiches you make nowadays are much tastier!). A lot of it has to do with the bread. If you don't have a lot of ingredients to make the inside of the sandwich interesting, play around with the type of bread you use.
These days, one of my favorite sandwiches to make is a Panini with mozzarella cheese, tomato and mustard on Homemade Rosemary Onion Focaccia Bread
. Though the fillings are flavorful, the fluffy softness and herby, savory taste of the surrounding focaccia bread is what really completes the sandwich. Let me tell you, the next time I go on a road trip, I'll be bringing these along instead of ham and cheese on white bread.
I guess some things will never change.
Stephanie (aka Girl versus Dough) has joined Tablespoon to share her adventures in the kitchen. Check out Stephanie's Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!