ahhhhh SAMMICHES...
It's almost a science you know. The other day, I was talking to my co-worker about my theory on sandwiches. Briefly I mentioned how I believe that I must STACK a sandwich in a particular way that will make it taste perfectly.
I made a sandwich for lunch: This morning, I had exactly 13 minutes to make a sandwich. I made a pastrami sandwich on whole wheat bread with pepper jack cheese, lettuce, tomato, mayo and of course, spicy mustard (My name is Jackie and I *heart* spicy deli mustard.)
As some of you may have witnessed, I used to work at this cute little cafe-bakery hidden on the edge of the North Beach district in San Francisco. The featured lunch special was a Chicken Pesto Sandwich, and for the nice customers I used to sneak a bite-size eclair or a yummy thumbprint blueberry shortbread cookie (some French cookie i can't remember the name of). Anyways, for some reason, I was thinking about this Lox with capers sandwich that the Chef -slash- Baker (who shall remain anonymous, also the owner of this cafe bakery), made for me. It was sooo delicious, and it was during this shared meal late one afternoon that she shared with me her secrets. How she came up with the Chicken Pesto Sandwich and designed it so perfectly delicious... I'm not sure if I'm ready to let that secret out...
Every time I try to recreate the chicken pesto sandwich for myself, it comes out a lil different. I guess I'm just doing a lil experimenting of my own and trying to figure out other ways to perfect it. Not to mention how much this Chicken Pesto Sandwich totally reminds me of the World's Greatest Sandwich (reference: the movie Spanglish)... google it yourself;o)
I'll be back... maybe to post the recipe for the sandwich...
