Any ‘Wich Way You Can
Because we love sandwiches...Mar 30, 11 | Blog
Wrap ‘em. Stack ‘em. Toast ‘em. Regardless of what you do to them, they are all sandwiches. This month, Saveur Magazine tells you everything you’ve ever wanted to know about ‘the sandwich’. Rest assured you’ll spot some of your favorites.
Sauerkraut, swiss cheese, corned beef, Thousand Islands dressing–all wedged between two thick slices of rye bread. Collectively, you’ve got yourself a ‘Reuben.’ Since our first taste, the Reuben has been a a frequent guest on our dinner table.
Pimento Cheese Sandwich
For anyone with southern roots, Pimento Cheese is a well-known pantry staple. For the rest of you–read: the yanks–this deliciously cheesy spread requires a bit more of an introduction. In it’s purest form Pimen’a Cheese–as our friend Kelli Bishop calls her classic version–has a modest base of cheddar cheese, mayonnaise and pimientos. Based on personal preference and family secrets, however, this recipe is subject to change with extras like roasted red peppers, jalepeños, or olives getting tossed into the mix.
What you do with your pimen’a is entirely up to you. Spread it on crostini for a simple yet delicious party snack or dollop it onto your favorite mac’n'cheese to add some tangy bite. Our suggestion: Kelli Bishop’s Pimen’a & Swiss Grilled Cheese Sandwiches. Yum.
Can’t find pimento cheese or too afraid to try making your own? No problem. Kelli cans and sells her delicious Pimen’a Cheese with love and southern charm, right here in New York.
For more information, shoot Kelli an email.
Peanut Butter & Pickle Sandwich
Yes, it exists. Those familiar with the Ms. Piggle Wiggle books will know very well about the origins of the peanut butter-dill pickle sandwich. Those brave enough to try it will testify that the combination of creamy (or crunchy) peanut butter and juicy, brined pickle slices may seem unpalatable, but the result is pure nirvana.