The Perfect Sandwich

Two Ways of Looking at a Sandwich

Since I photograph at least 50% of what I cook and bake, just in case I might someday wish to write about it and preserve an ephemeral cupcake or casserole for posterity, my camera is always where I can easily find it. Today, however, my camera was at a Minor League baseball game with Sam, after a prolonged series of “pleaspleasepleasei’llbe caaaaaaaaareful!” attacks wore me out. It didn’t occur to me until after we had eaten what I considered to be an interesting lunch that I could have photographed it using my phone – I just scrapped the whole project when I remembered that my camera was on walkabout among a herd of sugar-addled sixth graders.

I had made really good sandwiches based on things lying around the house: leftover whole grain buns, two different kinds of cheese with hot peppers, pulled pork with barbecue sauce, an abandoned avocado…stuff like that. Mr. Annie got two giant sandwiches piled high with pork, Cabot Habanero Cheddar and avocado, and I made myself a more modest vegetarian model with no pork and a healthy pile of spicy alfalfa sprouts. Alas, these gems of thrifty husbandry were doomed to slip away (literally and figuratively), unmarked.

One for the Table's Grilled Cheese Recipe Contest Winners

offtcontest

We’re very happy to announce the WINNERS of One for the Table's first-ever BEST GRILLED CHEESE RECIPE CONTEST. We know we're a bit late with the results, but there were so many great recipes it was hard to choose the winners. In fact, we got so excited about the entries that we added a fourth prize for Best Written.

Thanks to everyone who contributed. And a giant thank you to our amazing sponsor

Grill on!

FIRST PLACE: MACKENZIE SMITH

Grilled Mozzerella and Sopressata with Basil Honey & Red Pepper Flake Butter Sandwich

- 1 tablespoon of basil infused honey
- Fresh basil leaves and tupelo honey, OF COURSE
- about 4 slices fresh mozzarella
- 2 hearty slices of a Bâtard
- 5 slices of sopressata picante
- 1 tablespoon of red pepper flaked butter

Combine 1/4 teaspoon red pepper flakes with one tablespoon of real salted butter, MIX.

Coat one side of the bread in basil-honey, add layer using half of the mozz, add sopressata, rest of the mozz and coat one side of the remaining slice of bread with basil honey lay on top of sandwich. Coat both of the outsider sides of bread in red pepper flake butter and grill on medium-low for a few minutes until crispy, golden, and melted. Allow to sit for a minute and serve!

Artisanal Grilled Cheese Sandwich

I recently gave a studio tour to 40+ photograph students from Long Beach City College. For the past few years I’ve been a proud member of the advisory committee for the photography department, and it tickles me to no end to meet with the students.

This year’s group was particularly bright and full of insight, asking tons of valuable questions that ran the gamut from studio management and self-promotion to the logistics of photographing food. I made sure to have the books we’ve shot on the table for the students to see, and later someone asked me about The Encyclopedia of Sandwiches It was at this point that I admitted, like I always do when people ask, that I actually took one or more bites of every single sandwich from this book.

Yes, you read that right. I tasted every single sandwich. Because this was actually work, I’ve prepared a highly scientific flow chart to show you the studio’s exact process.

Melt the Vote

The 2008 National Grilled Cheese Month Campaign kicks off at Clementine on Tuesday, April 1st with an exciting and diverse field of grilled cheese candidates. Grilled Cheese Primaries will be held at Clementine during the first 4 weeks of April. Each week, five different sandwiches will campaign on the menu and when you order a sandwich, your vote will determine which sandwiches earn a spot on the ballot for Super Cheeseday(s), April 28-30. Your votes on Super Cheeseday(s) will determine the winner, our next Commander in Cheese, the Highest Sandwich in the Land.

La Sandwich Perdu

The preeminent sandwich of my lifetime, could be found just three blocks from my parents' house. Several years ago the sub-shop inexplicably shutdown. I was devastated.

I roamed the San Fernando Valley in search of something that could take it's place. I'd find the right pickles (chopped dill), but the seasoning would be off. I'd find the right seasoning, but the bread would be off (thick sesame roll.)

I found good sandwiches, but never my sandwich. In high school I introduced a friend, to the sandwich. He shared the same yearning for Turkey Breast, Pickles, Onions, Provolone, Oil, Salt & Pepper (hold the Tomatoes.) Using "Web 2.0 skills" he asked if anyone knew where to find a spot-on replica of this sandwich.

Within an hour, he got a response. A user claimed that the sandwich existed somewhere in the depths of the West Valley.

Skepticism arose from deep inside my belly.

Sandwiches