It's not just meat and bread!

For those of you who do not know I am proudly married and the mother of three boys. My older two are twins aged 15 and  my baby boy is 2 years old. I am surrounded by testosterone and prefer it that way...ha ha! The men in my life love to eat and are quite opinionated about what they do and do not like when it comes to the food they consume.  The one resounding request no matter what time of day or season of the year that all of the fellas in my home have when hungry is a sandwich. Not just any sandwich but one made by me.  In fact my twins have told me that one of the determining factors in choosing who they will date and or eventually marry will be if she can make a good sandwich. As sexist as that may sound,  men around the world seem to agree with them.

People everywhere enjoy sandwiches daily, and oh how we love them. One could say that we owe the very cornerstone of modern society to the sandwich. It’s the people’s food and everyone and their mother enjoys sandwiches from the hard working factory-laborer to the leaders of the world. I suspect that just about every food culture on the planet includes something that everyone would recognize as a sandwich. How could it be otherwise? Layered food between two slices of bread makes such good sense and, in its simplest form, a sandwich is the modest layering of flavors with very little fuss.

So what is the first thing that comes to mind when preparing a snack or meal when you are really feeling hungry? Convenience! It’s the number one, most important factor for many when it comes to meal and snack time. With all the activities we have going on in our lives, preparing meals can be a real struggle. It’s no wonder many people turn to fast food and junk food…it’s quick, it’s cheap and it’s convenient.

Sad to say, but good food choices often get thrown out the window when things get busy. That’s why I propose the ever-versatile sandwich as the quintessential “fast food” when you feel the pangs of hunger. Sandwiches are convenient, easy on the budget and, best of all, cooking can be minimal or not required at all. What more can you ask for?While most think of sandwiches as lunchtime fare, we all know they can be made for any time and any meal of the day.

Making the perfect sandwich is an art. It takes a lot of patience and love to put together this culinary staple. There has to be the perfect meat to condiment ration. You can’t have too much mayo or you’ll lose the flavors of everything else. You can’t have too much lettuce or you’ll wonder what happened to all of the meat. And, you can’t have too much bread. Too much bread can kill a sandwich. Plus, there’s the whole “To toast, or not to toast” debate. I have one rule when it comes to toasting sandwiches. If you’re going to toast it, then by all means toast it! Don’t just pop it in the toaster oven or on the grill for 2 seconds – no one wants a half warm sandwich.

Choose good quality bread.  Vary your choices with pita, buns, an English muffin, a sandwich loaf, sourdough or rolls. Don’t forget tortillas — wraps count as sandwiches in my book too!Add a filling such as turkey, cheese, hummus, egg salad, tuna, sardines, or avocado. Don’t go overboard on quantity, though. Pile on plenty of delicious, fresh veggies. Green it up! There’s a glorious gamut of gorgeous greens to give your sandwich color, flavor and a nutritional boost. Try baby spinach, arugula, watercress, fresh herbs, cabbage and a variety of lettuces.  Remember, convenience is key! It’s easier to forgo the fast food stops when you've got what you need on hand to make quick delicious sandwich. Stock your pantry and fridge so this is as easy as 1-2-3.

With all that being said what is your favorite sandwich? For me it depends on the day and what my taste buds are craving at that moment. The one sandwich I can eat everyday in any variation would most likely be the BLT. I know, many of you are not pork eaters and that is okay. There are so many substitutions out there that would imitate that smokey deliciousness.  I eat pork maybe twice a month at best but if I am going to eat it, I prefer it to be bacon.  I personally like thick sliced extra crispy bacon when I am creating this sandwich for myself. 

I think the sandwich that comes in a at a very close second would be grilled cheese. Crusty on the outside, warm and gooey in the middle, grilled-cheese sandwiches spell comfort, no matter how you slice them. Start with a good melting cheese, and beyond that, the combos are endless.

Alright guys I have told you why sandwiches are AWESOME...now I will leave you some of the best grilled cheese recipes I have see and I am sure you will enjoy.   Thank you all so much for taking time to check out my blog. It is such a blessing to share with you. As always in parting I say, "Let's Eat!"

Ten Best Grilled Cheese Recipes:

1 Italian indulgence: Spread 2 thick slices of Italian bread with garlic butter. Cover with sliced mozzarella. Top 1 with roasted red peppers, then a scattering of fresh basil leaves. Sandwich together. Butter the outside. Cook in a frying pan or sandwich grill.

2 Garlicky Parisian: Spread a slice of crusty French bread with garlic butter. Top with cooked asparagus spears. Crumble Roquefort over top or cover with slices of Camembert. Generously sprinkle with dried tarragon. Broil until melted.

3 Mediterranean pita: Spread a pita with pesto. Add a layer of thinly sliced tomatoes. Mix feta with chopped sun-dried tomatoes and black olives, then sprinkle overtop. Broil until it melts a little.

4 Spiced apricot chutney: Spread 2 slices of white bread with mango chutney. Lay slices of mozzarella on both. Sprinkle with cumin. Top 1 slice with slivers of dried apricots. Sandwich together and butter the outside. Cook in a frying pan or sandwich grill.

5 Smokin' cheddar: Layer 2 slices of white or rye bread with smoked cheddar or smoked Gouda. Cover 1 side with pickles, the other with prosciutto. Sandwich together. Butter the outside. Cook in a frying pan or sandwich grill.

6 Sweet and spicy: Cover 2 slices of raisin bread with havarti cheese with jalapeno. Add a few arugula leaves. Sandwich together. Butter the outside. Cook in a frying pan or sandwich grill.

7 German ham and cheese: Spread 2 slices of light rye bread with grainy mustard. Cover with a layer of Muenster, Tilsit or Cambozola. Lightly sprinkle 1 side with caraway seeds, then add a slice of Black Forest ham. Sandwich together. Butter the outside and cook in a frying pan or sandwich grill.

8 O Canada: Cover 2 slices of bread with nippy cheddar. Top 1 with cooked peameal bacon or thin apple wedges sprinkled with cinnamon. Sandwich together. Butter the outside. Cook in a frying pan or sandwich grill.

9 Hot-pepper chèvre: Lightly spread 2 slices of egg bread or baguette with spicy red-pepper jelly. Generously crumble goat cheese over 1 side. Sandwich together. Butter the outside and cook in a frying pan or sandwich grill.

10 Stampede meltdown: Stir shredded leftover pork or beef with enough barbecue sauce to moisten. Add a dash of hot sauce, if you like. Pile on a big piece of crusty country bread. Top with a thick slice of Swiss or fontina. Broil until melted.