Consider this: sometimes a sandwich with almost the same ingredients as the one beside it can taste entirely different. Why is that?
Take these vegetables we had for dinner sandwiches last week:
- Baked eggplant slices
- Sautéed onion
- Cooked greens
Ok. Then add tomato sauce and you have a kind of non-parmigiana sandwich.
But instead of tomato sauce, if you add grainy mustard with olive or cabbage salad suddenly this is a new meal.
Or add some roasted peppers and mozzarella cheese, heat under the broiler to melt the cheese and you have another sandwich, still.
What about curry mayo?
I think this is great, because preparing just a few vegetables can turn out so many different sandwiches in one meal; everyone’s sandwich is unique to the condiments they choose from the fridge.
But isn’t it kind of incredible how just the sauce or spread can change the experience so much?
