I rarely eat ‘cold cuts’ (aka deli meat), but every once in a while…
Sliced bread is also not something I keep at home because I’m more a fan of artisanal crusty breads, but this day I was thinking Rye. Then I spotted Onion Pumpernickel in the bakery and the deal was closed.
As I lurked around the deli counter with my number clutched in hand waiting for service, I surveyed the offerings in the refrigerator case. Right off the bat, I was intrigued with a “new” (they said) cheese from Boars Head…Chipotle Gouda. Hell, yeah! I also got some Roasted Pork, alternatively known as Fresh Ham.
My penchant for healthy, balanced meals would never let me have a meat and cheese sandwich without adding some vegetables to it…plus that cheese was pretty hot so I decided to pickle something from my vegetable drawer to cool it down.
Into a bath of white vinegar and sugar went sliced kirby cucumbers, red onion, and red cabbage. I also threw in a star anise and a couple of cloves.
Building the Sandwich
A good sandwich is more about the supporting characters than the presumed star (the filling), don’t you agree? You need:
I used Dijon Mustard but it’s fun to experiment with doctoring up mustards and mayo.
Mustard: add a little fruit jam/preserves for a ham sandwich.
Mayo: Nice additions are herbs, curry powder, wasabi, roasted peppers.
Sizes Matters (yours and the sandwich’s)…when it’s this tasty, it doesn’t have to be humongous.
Note: FOODalogue suggests this recipe as a guide to food pairings and techniques to be experimented with…in your own kitchen…to your own spice and taste levels…and to your preferred portion sizes.