Bert Zweber & A Vaporizing Level of Spicy

At every job, there's always that one person whom the entire world adores. At my previous job it was Erik Kowalski. At my current job it's Bert Zweber.

Guitar madman, rockin' dad/husband and wholesome haircut enthusiast, I stopped Bert in mid-bite after seeing a sandwich he brought for lunch the other day. Let me just hand it over to him.

I call this one "Damn, Horseradish Mustard Again...... Oh No, Wait.... What Is This Yellow Bottle??.... MANGO FRIGGIN WASABI SAUCE!!!! Today Is Gonna Be Great!" sandwich. A.K.A The sandwich i made on April 6th.

I brown bag my lunches for work and it's pretty consistent, but on this day i found a wonderful little yellow jar of goodness next to that old mustard in the fridge and it had to be done.

This sandwich gets the horns! Be warned, after your first bite your eyes will bug out a bit and your forehead will get wrinkly!

Thick crusty whole wheat bread

Deli sliced chicken or turkey

Enough Mango Wasabi sauce to drench both slices before assembly

Next week...who knows? Thanks for reading and as always, if you wish to contribute, don't hesitate to ask.

Ryan Laing's "Classico Italiano"

This week's sandwich creation comes from Los Angeles resident and dear friend Ryan Laing. Perhaps you're familiar with his work. If not, you're missing out big time.



CLASSICO ITALIANO

A gourmet sandwich I was inspired to make after spending a semester abroad in Italy. The apartment I was living in was above a two michelin star restaurant, and after they closed each night the head chef would cook for me if I helped clean up his kitchen. On my last night before coming back to the states, the chef generously offered to make his signature dish, Classico Italiano. The recipe, which had been passed through his family from generation to generation was shared with me under the sole condition I swear an oath never to tell.

1) French Bread.
2) Butter + chopped garlic + 'Italian spices.' Mix them.
3) Slather generously on two thick slices of bread.
4) Toast that in the oven at 550 degrees for ~25 minutes.
5) Meanwhile, cook spaghetti.
6) Cook some meat sauce.
7) Combine these two things in a bowl and stir them together rapidly.
8) Put the meaty sauced spaghetti in between the bread.
9) Slice the sandwich in half via knife.
10) ?????
11) Profit

Non traditional variants and experimentation may be conducted with melted mozzarella cheese and Italian sausage.

Prep time is 30 minutes.

For the most authentic meal, pair with a chilled 10oz glass of Chocolate Ovaltine.

Viva Italiano!


That's all for now. See you all next week for more tasty talk!

have you been eating that sandwich again?

Perhaps you'd prefer your meat betwixt two slices of bread?


And with that brilliant suggestion, one of the most universally enjoyed foods was born. Bless you, John Montagu, 4th Earl of Sandwich.

Nothing says lunch like a great sandwich, and you'd be hard pressed to find someone who thinks otherwise (Even my mother who claims to 'not care' for sandwiches enjoys a strawberry jam foldover quite frequently). Its ability to be completely customized and the endless possibilities that lie within that set it apart from other foods. Its staying power, spanning over two centuries, is a testament to the fact that the sandwich truly is the perfect lunch food.

Times have changed since the 18th century (perhaps you've noticed), and so has the sandwich; no longer does it merely consist of scraps of meat between two slices of bread. At this point, one can put virtually anything they please on a sandwich. This blog intends to document just that-what is your idea of the perfect sandwich?

My perfect sandwich? That all depends on what I'm in the mood for. For the past year or so, however, this one has been my favorite:



Oat Bread

Thin Sliced Deli Turkey

Sliced Cucumber
Provolone Cheese
Miracle Whip
Alfalfa Sprouts
2 Strawberries, sliced into halves

Yes, you read right-strawberries. While vacationing in Australia a few years ago I was turned onto this idea after eating a turkey panini sandwich with cranberry preserves. The strawberries provide the sandwich with a subtle tangy flavor that compliments both the turkey and generally mild Provolone.

That's all for now, kids. Tune in next week for more sandwich-related chatter.

-S