Meanwhile, it is my thought of belief that no self-respecting New York-fashion deli should really even trouble carrying Russian dressing, apart from perhaps for a salad. Maybe.
My next supplying, like the flank-steak one, arrived from ‘Wichcraft. It’s named Gruyère With Caramelized Onions, and fundamentally it is French onion soup turned inside out.
Slowly caramelized onions are in the center, surrounded by smooth, melted gruyère cheese. The croutons that normally float in the soup as a foundation for the cheese are represented, of course, by the items of bread that make up the outside of the sandwich.
It is just as delectable as a very well-crafted bowl of French onion soup, and you can eat it standing in front of your sink.
My last sandwich was a Silky Omelet Baguette, in which a silky omelet is inserted into a baguette and topped with a uncomplicated, quick salsa.
The omelet is silky because it is designed rapidly, without the need of fuss, with only cheddar cheese, chives and curry powder to taste it. The salsa also comes with each other in a minute it is just cherry tomatoes and slices of jalapeño tossed with olive oil and purple wine vinegar.
Absolutely nothing could be much easier, or at minimum not many items. But it is flexible, a breakfast you could take in for lunch or meal or a late-night snack.
It is a sandwich for all seasons, a testomony to the fact that you can put fairly a great deal everything involving slices of bread and appear up with a winner.
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