Care­ful prepa­ra­tion is the key to a good sand­wich

The Woolwich Observer - - LIVING HERE - DONNA GIN­GRICH

THERE ARE FEW THINGS as sat­is­fy­ing as a re­ally good sand­wich when hunger strikes. If I am cook­ing all day and noth­ing else ap­peals to me, a sand­wich still looks good. But not just any old sand­wich. It must be made with care.

When I op­er­ated a restau­rant in Dray­ton I was stead­fast with the sand­wich-mak­ing rules. Fresh bread. Mayo or but­ter spread all the way to the crusts. Cold cuts sliced thin and piled thick. Fill­ings spread evenly out to the crust. Crisp, dry let­tuce. And cut it care­fully with a bread knife! When we had se­niors ar­riv­ing by bus for lunch they of­ten re­quested soup and sand­wich. We usu­ally made three kinds: ham and cheese, egg salad and chicken or tuna salad. Peo­ple raved about those sand­wiches ... “they are soooo good!” They were or­di­nary sand­wiches, but they were made with care.

This past week­end my favourite un­cle and aunt dropped by. It was amus­ing to lis­ten to my un­cle and my nephew ar­gue about who makes the big­gest and best sand­wich. All I can say is it runs in the fam­ily – we

Gin­grichs know how to make a sand­wich.

Sal­mon Salad Sand­wiches

3 oz. cream cheese, soft­ened

1 Tbsp. Mir­a­cle Whip

1 Tbsp. lemon juice

1 tsp. dill weed

1/4 tsp. salt

1/8 tsp. freshly grated black pep­per

1 – 6oz. sock­eye or pink sal­mon, drained 1/2 cup shred­ded car­rot

1/2 cup chopped cel­ery Let­tuce leaves

2 Kaiser buns

Beat cream cheese, Mir­a­cle Whip, lemon juice, dill, salt and pep­per un­til smooth. Add drained sal­mon, car­rot and cel­ery; mix well. Spread half of sal­mon mix­ture on each Kaiser bot­tom. Top with let­tuce and Kaiser top.

Makes 2 serv­ings.

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