Body & More 365

Posted on: April 19, 2010

Inexpensive and Gourmet Piled High On Two Slices of Bread

The humble sandwich elevates its game

By Bev Bennett
CTW Features

A sandwich used to be what you ate if you didn’t have time to prepare a real meal. It didn’t get much respect.

No longer.

Thanks to adventurous recipe developers and chefs, this multi-tasking marvel is seen on the best food magazine covers and is the featured attraction of more than one recent cookbook.

New and notable is “’Wichcraft: Craft a Sandwich into a Meal and a Meal into a Sandwich,” by “Top Chef” judge Tom Colicchio (Clarkson Potter, 2009).

You’ll also find gourmet sandwiches in upscale delis where they command top prices.

But despite its newfound status, a sandwich – bread, filling and spread – is still easy to make and relatively cheap. You can upgrade the ingredients often without spending more money.

Instead of sliced sandwich bread, build your concoction using a loaf of crusty artisan bread.

Options include ciabatta, an airy, thin bread with almost as much crust as insides; a baguette, the classic skinny French bread; sourdough, a tangy bread in varied shapes and country bread, which is usually a large oval or round loaf.

Switch from mayonnaise or mustard to your own custom-blended spread. How about salsa or garlic-infused yogurt between the bread and the filling? Season your favorite mayonnaise brand with curry powder, cayenne pepper or tarragon to boost the flavor.

Visit your supermarket deli counter for sliced meat and cheeses. You’ll get the weight and thickness you want without leftovers or waste.

Don’t forget the veggies, which add another layer of taste and texture. The salads you add on the side, such as coleslaw or sweet-and-sour cucumbers, are just as appealing in between the bread slices. Add a handful of salad greens and sprinkle on oil and vinegar in place of a spread.

The following Roast Pepper and Fontina Cheese Sandwich is a vegetarian feast. Carnivores may add a couple of salami slices to the filling.

Roast Pepper and Fontina Cheese Sandwich

1 large red bell pepper

1 Anaheim chilé

2 (3-inch long) slices ciabatta bread or 2 ciabatta roll

2 tablespoons olive oil

2 teaspoons red wine vinegar

1/8 teaspoon crushed dried oregano

Pinch of salt

1/8 teaspoon pepper

1 cup leaf lettuce or mixed greens

4 slices (about 4 ounces) fontina cheese

Char bell pepper and chilé over a high flame on the stovetop (this can also be done on the grill). Place charred vegetables in a paper or plastic bag. Close and set aside for 30 minutes to loosen skins. Scrape skin off bell pepper and chilé. Don’t worry about removing all the skin. Core and seed pepper and chilé. Cut pepper into long, thin strips. Cut chilé crosswise into thin slices.

Cut both pieces of bread in half to open. Combine oil, vinegar, oregano, salt and pepper in a cup. Stir well. Spoon half the dressing on bottom half of each bread slice. Arrange half the pepper strips and half the chilé slices over the dressing. Top each serving with half the greens. Place 2 slices cheese on each stack of greens. Close sandwiches and press down.

Makes 2 servings.

Bev Bennett, a veteran food writer and editor, is the author of "Dinner for Two: A Cookbook for Couples" and "30-Minute Meals for Dummies"