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The Supermarket Gourmet

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by Buck Reed

Sandwich Hall of Fame

Bread might be considered the “staff of life,” but at no time is it more popular than when we place it around another food, accompanied by a smattering of condiments and adorned with lettuce, tomato, and onion. The sandwich might very well be the game changer that may have spurred the bread industry to expand to the glorious heights it has. Fortunes and empires were won and lost on the idea that bread and rolls were needed to make sandwiches. Wars were won, dynasties were established, and whole industries were created under the idea that you could make a meal out of whatever was on hand, place it between two slices of bread, and carry it with you as you start or continue your day! So, for this column, I submit to you The Sandwich Hall of Fame:

Cucumber Sandwich

When you think of High Tea, and we all have at least heard of it, after the actual tea, we can expect cucumber sandwiches. Even if we never have had one, it at least peaks our curiosity. These sandwiches are more than just sliced cucumber on white bread. Butter or cream cheese with watercress is also a staple of this wonderful snack.

Monte Cristo

The Monte Cristo dates back to the 1950s and hit its peak when Disney added it to their menu. This sandwich is a close relative to the Croque Monsieur which was a popular sandwich in French lunch or brunch menus.

This is simply a ham and cheese sandwich dipped in an egg batter and fried and often served with maple syrup for dipping

Muffaletta

This New Orleans sandwich started out as a round bread made with sesame seeds with a slightly sweet taste made in Sicily. When the Italians immigrated to New Orleans in the 1900s the sandwich was born. This is basically an Italian cold cut with a relish made from peppers and olives. If you go to the Crescent city you do not want to miss this.

Sloppy Joe

Sloppy Joes got their start in Havana Cuba 95 years ago and are today celebrated in the USA on March 18th as National Sloppy Joe Day. It is simply ground beef cooked with tomatoes onions and peppers and although it can be made from scratch, it is just as easy to buy a can that you can add to cooked beef.

The Rachel

Today’s Rachel has close relations the Reuben sandwich in that they are both made with corned beef on rye. But the Rachel’s origins actually predate its cousin by 10 years or so, being made with turkey, ham, or beef with cole slaw and Thousand Island dressing in 1914. The Reuben is generally thought to be introduced in 1925 at a poker game in a New York hotel.

There are many things we could all disagree on, but why not take a little time and see if we can all agree on one thing we might all enjoy…the greatest culinary invention ever: the Sandwich.

The Supermarket Gourmet

By On · Add Comment · In Columns

by Buck Reed

Bread: Will It Kill You?

I get it. There is a segment of the population that could be exposing themselves to a great deal of harm if they eat bread. Or more specifically, to Celiac disease, which is linked to an allergy to gluten. Bread is high in carbs and low in micronutrients (vitamins and minerals), and the gluten (a protein found in wheat products) in bread may cause health issues for some people.

Those who have Celiac disease must avoid gluten at all costs. Bread is often referred to as the “staff of life” because it is a very basic food that supports life, yet suddenly everyone is now of the mindset that eating bread carries a death sentence. Now, I am not a doctor, but I do have few ideas on the subject, and of course, I am not shy about sharing those thoughts.

First, most bread made in the United States is trash. Most of the ingredients are over-processed, and mass-produced bread has a lot of sugar in it. The sugar increases the shelf life, but most people outside the U.S. think our bread is more like cake.

Making good quality bread is more of an art than a science, and a baker can make a career out of perfecting the product. Everything from the quality of the ingredients to the water is taken into consideration. Even the number of slits cut into the top is well thought out.

In my opinion, if you have decided that eating bread is worth the risk, you should eat better bread wherever possible. Most grocery stores have a bakery that offers some pretty good bread. 

For me, there is only so much you can do with a sandwich. I prefer my luncheon meats sliced thin and my burgers cooked medium with all the usual condiments. After that, the difference between a good sandwich and a great one is the bread. Is the bread fresh? Is it toasted properly? Does the crust possess a good chew? Eating better bread directly improves the way you eat.

Whether you are under a doctor’s order to not eat certain foods or you have decided on your own to not eat certain foods, it is my job as a chef to accommodate your choices. Like I said, I get it, but most don’t. Who ruined it? The person who wants pasta but wants to substitute linguine because they are allergic to penne! That person is crying for help.