SIMPLE SLICES
Long-lasting sandwiches
When I reached the 8th grade, I was responsible enough to pack my own school lunches. I made cheese, ham and cheese and bologna sandwiches. I loved tomato and bacon sandwiches and thought it would be great to pack one for lunch the next day.
Soft white bread, crisp bacon, ripe tomatoes and mayonnaise were carefully layered, wrapped and tucked into my lunch box. When I unwrapped it for lunch the next day, it had undergone a transformation.
The bacon looked like it had returned to its raw state, the juice from the tomatoes and mayonnaise had co-mingled and softened the bread, turning it a light pink. Was I horrified? Not really.
I was intrigued as well as hungry. As I ate my soggy sandwich, I tried to understand why a good idea turned out so badly. A foodscience lesson at an early age, and I never let a bacon and tomato sandwich sit overnight again.
But, there are sandwiches that are good to sit, the ingredients melding into juicy goodness and partially soaking into the bread. These types of sandwiches are very portable and great for picnics and simple meals, since the making is done ahead of time. As an extra summer bonus, there’s no heat involved.
A friend once said the best part of the meal was not wanting it to end, and prolonging it by using bread to soak up all that garlicky, herby and olive-oily goodness that remained in the salad bowl sitting on the table. That’s what these sandwiches remind me of, and I don’t want them to end.
Note: Because of the nature of these sandwiches, cut them in large pieces. Smaller pieces than specified will fall apart.