If you haven’t tried Vietnamese banh mi by now, you’ve been missing out on a truly remarkable sandwich. At once exotic, but at the same time decidedly familiar, these guys are unlike anything in the American lunchtime lineup.  No cheese or mustard here, just the perfect marriage of sour, salty and savory Vietnamese flavors on a sweet, light-as-air, French baguette all harmoniously coming together in one killer snack.

Topped with crunchy pickled carrots and daikon, cool sliced cucumber, aromatic cilantro and spicy chilies, a good banh mi is a melange of flavors and textures. Not unlike a BLT, banh mi are salty, crunchy and juicy with a nice counterpoint of warm meats. Packed with savory roast pork or my version with grilled five-spice chicken shown above, the real beauty of this sandwich is its variety of delicious proteins.  From grilled lemongrass beef or sardine, to the deli combo loaded with roast pork, mortadella and paté there are plenty of options out there to satisfy any hankering. Here in San Francisco, Saigon Sandwich on Larkin Street is home to some of the finest banh mi around.  At $3.50 apiece, I defy you to find a better quality, more filling sandwich for cheaper anywhere in the city.  This is the Asian sandwich.

Banh Mi Sandwich

When making a sandwich of this caliber, it’s important that all of the ingredients be of the highest quality and freshness that you can find.  Start out by looking for a nice, light and airy french baguette.  The last thing you want here is a chewy, razor sharp crust getting in the way of all those delicious, delicate flavors within.  I’ve gone with 5-spice chicken for this particular build, but feel free to use grilled lemongrass beef, Vietnamese roast pork, Chinese-style char siu, påté, or even your favorite deli meat.  One of my favorite components of a good banh mi is the sharp, bright heat of a few jalapeño rings.  If that kinda heat isn’t your thing, consider drizzling in sriracha to give your sandwich a bit of bite.  No matter what you do, definitely take the time to make the pickled daikon and carrots from the recipe listed below.  A banh mi really isn’t a banh mi without them.

INGREDIENTS:

• 2 8-inch long pieces of a light, airy french baguette
• Mayonnaise or softened butter
• Soy Sauce or Maggi Seasoning for drizzling
• 2-3 cups grilled, sliced, boneless-skinless, five spice chicken thighs
• 4-6 thin slices English cucumber, seeded
• Pickled Daikon and Carrots (Recipe Below)
• 6 cilantro sprigs
• Jalapeño, thinly sliced
• Sriracha Chili Sauce (Optional)

METHOD:

1. Slice each piece of baguette in half horizontally, stopping before you cut all the way through to leave a hinge.  Lightly toast the baguette pieces in the oven until just barely crusty and set aside to cool for a moment.
2. Generously slather the inside of each baguette with mayonnaise or softened butter and sprinkle with a few dashes of soy sauce or Maggi seasoning.
3. Layer in warm slices of grilled five-spice chicken and top with 1/3 cup pickled daikon/carrots, cucumber, cilantro and a few slices of jalapeño.
4. Serve warm or at room temperature.
   

Makes enough for 2 sandwiches

Pickled Daikon

from Andrea Nguyen’s, Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors

Be warned, these guys can positively reek.  Don’t let the smell put you off as they have a wonderful sweet, sour quality and add the perfect, necessary crunch to the sandwich. For a full primer on how to pick out daikon and craft the flavor to suit your own taste, check out Andrea’s thorough primer on do chua here.

INGREDIENTS:

• 1 large carrot, peeled and cut into thick matchsticks
• 1 pound daikons, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks
• 1 teaspoon salt
• 2 teaspoons plus 1/2 cup sugar
• 1  1/4 cups distilled white vinegar
• 1 cup lukewarm water

METHOD:

1. Place the carrot and daikons in a bowl and sprinkle with the salt and 2 teaspoons of the sugar. Use your hands to knead the vegetables for about 3 minutes, expelling the water from them. They will soften and liquid will pool at the bottom of the bowl. Stop kneading when you can bend a piece of daikon so that the ends touch but the daikon does not break. The vegetables should have lost about one-fourth of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return the vegetables to the bowl if you plan to eat them soon, or transfer them to a 1-quart jar for longer storage.
2. To make the brine, in a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar. Pour over the vegetables. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating. They will keep in the refrigerator for up to 4 weeks. Beyond that point, they get tired.

Like roast beef, I’ll sometime make meatloaf just for the sandwiches.  Funny, considering I wouldn’t touch them as a kid.  I’m not sure if it was a texture thing or the idea of eating a ‘loaf’ in between two pieces of bread that threw me off, but whatever it was, I made sure they never ended up in my lunch bag.  These days, however, leftover meatloaf is a godsend and something that rarely lasts more than a day in our fridge. You see, as good as meatloaf is straight from the oven, something magical seems to take place after an overnight rest in the cold.  Not only do the savory flavors concentrate, but the consistency of the loaf changes as well, firming up a bit for easy sandwich slicing.  Served warm or cold, a good meatloaf sandwich seems to hit all the right notes.  You don’t need a recipe for a meatloaf sandwich, just the inspiration to make one.

MEATLOAF SANDWICH

In my book, meatloaf sandwiches are good served warm or cold.  Find yourself some good quality bread, a ripe tomato and your favorite condiments and start stacking.  The build I’ve described below is about as simple and delicious as you can get.  Even so, don’t be afraid to throw on some pickled onions, peppers or any other toppings that suit your fancy. Come to think of it, they’re damn good with just a squirt or two of ketchup.

INGREDIENTS:

• 4 slices, thick-cut artisan or rye bread, lightly toasted
• 4 slices leftover meatloaf, sliced into 1-inch thick slices
• 2 tablespoons dijon mustard
• 2 tablespoons good mayonnaise
• 4 slices tomato
• 4 leaves butter or leaf lettuce
• Salt and freshly ground black pepper to taste
  

METHOD:

1. If you are planning on eating a warm sandwich, heat the meatloaf wrapped in foil in a low oven until hot.
2. Assemble the sandwiches on a clean cutting board, starting by spreading on the dijon and mayonnaise, followed by lettuce, meatloaf and tomato.  Serve at once or wrap in foil to allow the flavors and sauce to soak into the bread a little.
   

Makes 2 large sandwiches

Throw grated cheddar cheese, sour cream, sliced green onions, and cilantro over a bowl of Stagg Chili and you have a satisfying bowl of chili.  Throw those same condiments over a warm bowl of this hearty lamb and chorizo chili, and you have an epic winter meal.  But I’ll warn you, this chili isn’t for the faint of heart.  This is some rich, earthy fare the likes of which are seldom explored by the typical American diner.  In my mind, I believe this is chili the way chili was always meant to taste.

Thick, heavily spiced and slightly gamey, this is cold weather, stick-to-your-ribs food at it best, making it not only great for the winter season, but also perfect Super Bowl grub if you’re looking to feed a group with a big appetite. I’d go so far as to call this real man food, if my girlfriend weren’t so quick to remind me that women love chili, too.

Garnishes are key here; they lighten the rich flavors while enhancing the chili’s meatiness, so set out a spread of shredded cheese, chopped onion, cilantro and sour cream and let your guests go nuts.

LAMB AND CHORIZO CHILI

Adapted from Bon Appétit

Use fresh, Mexican chorizo  and not the dry-cured Spanish variety in this recipe.  After sautéing and draining the chorizo, be sure to return the fat (drippings) to the pan from the top of any juices that might have collected.  This flavorful, bright red fat will be the medium in which you will fry your aromatics.  This chili can be made as far as three days in advance of service and will definitely benefit from an overnight “curing” in the refrigerator after it’s been simmered.  When reheating, place the chili in a medium saucepan and bring back to a bare simmer, covered, and stirring often over low heat.  Adjust with more stock or water if the chili seems dry and check again for seasoning. In fact, because not all chorizo sausage is seasoned the same way, taste throughout the cooking process and tailor the chili to your own taste.

INGREDIENTS:

• 2 1/4 cups chicken broth
• 3 ounces dried ancho chilies (about 5 large), stemmed, seeded, torn into pieces
• 1 tsp. cayenne pepper
• 1 1/2 lbs pork chroizo, casings removed
• 2 cups red onion, coarsely chopped
• 10 large garlic cloves, chopped
• 1 tablespoon dried oregano
• 1 tablespoon cumin
• 1 1/2 lbs ground lamb
• 1 can (15-ounces) canned pinto beans, rinsed and drained
• Kosher salt and freshly ground black pepper to taste
• Grated cheddar or jack cheese
• Thinly sliced green onions
• Sour cream or Mexican crema
• Cilantro leaves
• Pickled jalapenos, diced

METHOD:

1. Combine first three ingredients in a medium saucepan. Cover and simmer over medium heat until chilies soften, about 12 minutes. Puree mixture in a blender, in batches if need be.  Strain the chile mixture through a fine mesh sieve, pressing on the solids, and set aside.
2. Meanwhile, cook chorizo in a large pot over medium-high heat until drippings come to a simmer. Transfer to a strainer set over a bowl and let drain for 10 minutes.
3. Return 1/4 cup of the chorizo drippings to the same pot and heat over medium-high heat. Add the onion, garlic, oregano and cumin and saute until onions begin to soften, about 5 minutes.
4. Sprinkle lamb with salt and pepper and add to the pot. Sauté just until the lamb is no longer pink on the outside. Add chili puree and drained chorizo. Bring to a boil, stirring occasionally. Reduce heat to a simmer and allow to cook for 1 hour.
5. Add drained pinto beans and simmer uncovered until liquid thickens, about 15 minutes. Season well with salt and pepper to taste. Serve with grated cheddar, sour cream, green onions, cilantro and diced pickled jalapenos as desired.

Makes 6 to 8 servings, depending on the appetite of your crowd

I didn’t eat many sloppy joes growing up. Maybe my parents ate one too many soggy renditions during their own childhood, but for whatever reason this was an item that was rarely seen on the dinner menu at my house.  It turns out that my lack of experience with these saucy, loose meat burgers puts me in a minority among friends who all recount fond memories of eating them on a near weekly basis. For me, sloppy joes have always represented your typical lunch counter fodder: a half simmering pot of reddish-brown mystery meat smashed between a sodden, dissolve-on-contact bun. For them, Mom cracking open a can of Manwich stood out as a true suppertime treat in a lineup of otherwise dismal home-cooked fare.

It wasn’t until I came across a recipe for this iconic American sandwich in a recent issue of Cook’s Illustrated Magazine that I decided to give sloppy joes another look.  As usual, it looked as though the editors had found a few ways to rid the dish of it’s usual shortcomings and breath new life into an old favorite.  So, with a pound of ground beef sitting in the freezer and few extra homemade buns lying around from my fried chicken sandwiches, I set out to see what I’d been missing all these years.

The results were nothing short of spectacular.  Robust and beefy with a pleasant brightness coming from the addition of tomato puree, these joes were unlike anything I’d tasted in the past.  Gone was the typical grainy, greasy texture, replaced with a consistency that was pleasantly thick, yet saucy enough to blend seamlessly with the tender, pillow-soft bun.

Now to convince my parents to give them a shot.

HOME-STYLE SLOPPY JOES

Adapted from Cook’s Illustrated Magazine, American Classics

Mixing the sauce ingredients ahead of time will allow you to devote all of your attention to the color and texture of the meat in the pan.  When stirring the beef, be sure to break up the any large lumps with the back of a spoon and cook it just to the point of being pink.  Browning the meat during this stage will result in dry, grainy sloppy joes so don’t worry about cooking it all the way through — it will finish cooking in the simmering sauce.  Finally, don’t be afraid to add in any of your favorite flavors along with the tomato/ketchup sauce.  A few dashes of Worcestershire sauce helps bolster the meat’s beefy flavor while barbecue sauce adds a nice smoky element.

INGREDIENTS:

• 2 tablespoons vegetable oil
  
• 1 medium onion, finely minced
• 1/2 teaspoon table salt
• 2 medium garlic cloves, pressed through a garlic press
• 1/2 teaspoon chili powder
• 1 pound 85 percent lean ground beef
• 1 teaspoon freshly ground black pepper
  
• 1 teaspoon brown sugar
• 1 cup tomato puree
• 1/2 cup ketchup
• 1/4 cup water
• 1/4 teaspoon hot sauce (or more to taste)
• Hamburger buns for serving
  

METHOD:

1. In a medium bowl, combine 1/4 teaspoon black pepper, tomato puree, ketchup, water and hot sauce. Stir briefly to dissolve the sugar and incorporate the ingredients and set aside.
2. Heat the oil in a large skillet over medium heat until just shimmering.  Add the onions and the salt, stir to coat with oil.  Cover with a lid and cook until the onion is soft and translucent, about 10 minutes.  Be sure to stir the onions every once in a while to prevent scorching.  If the onions begin to brown, turn down the heat to low.
3. Add the garlic and chili powder and cook, uncovered until fragrant and well combined, about 30 seconds.
4. Add the beef and cook over medium heat, breaking up the meat with the back of your spoon until just pink, about 3 minutes.
   
5. Add the reserved tomato sauce mixture and stir to combine with the beef and onions.  Simmer over medium-low heat until the mixture is slightly thicker than ketchup, about 8-10 minutes.
6. Season the sloppy joes to taste with remaining salt and black pepper.  Spoon on to hamburger buns and serve immediately.
   

Makes 6 large burgers

When it comes to fast food guilty pleasures, for me, a good spicy chicken sandwich ranks near the top.  Having eaten my fair share from just about every fast food chain out there while I was in high school, I consider myself to be a bit of a connoisseur when it comes to the crispy, neon-orange chicken pucks of the world.  I know, I know, that crap is not only horrible for you, but also made from ingredients we’d all rather not know about.  That’s precisely why I set out to recreate this drive-thru favorite at home.  Think of it as a slow food take on a fast food classic.

Made with organic, boneless-skinless breasts, a spicy buttermilk marinade and fiery Cajun seasoning blend, the flavor of this scratch-made rendition easily outranks that of its greasy, artificial cousin.  When combined with ripe tomato slices, crisp lettuce and creamy mayonnaise on a homemade sesame seed bun, you have a fried chicken sandwich good enough to get excited about without the guilt of processed, chain food.

It might not be the healthiest sandwich out there, but like mozzarella sticks, you’ll feel better knowing its homemade.

SPICY FRIED CHICKEN SANDWICH

Soaking the chicken overnight in a spicy buttermilk marinade not only adds great heat but also helps tenderize the chicken.  If you don’t have self-rising flour on hand, make your own by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of salt and 1 1/2 teaspoons of baking powder.  I’ve included a recipe for the Cajun seasoning I make at home, but any store-bought brand will work just as well here.  I like the simplicity of a great slice of tomato, fresh lettuce and mayonnaise on this sandwich, but you could just as easily top this chicken with melted cheese, refreshing coleslaw or even substitute the mayo for some ranch dressing.

INGREDIENTS:

• 2 boneless skinless chicken breasts, sliced horizontally into 4 thin cutlets
• 1 cup buttermilk
• 1-2 teaspoons cayenne pepper
• Cajun seasoning for dusting (recipe follows)
• 1 cup self-rising flour
• 1 teaspoon coarsely ground black pepper
• 2 eggs
• 2 teaspoons hot sauce
• Canola or vegetable for frying
• 4 sesame seed hamburger buns
• Mayonnaise for spreading
  
• 4 leaves of butter or leaf lettuce
• Tomato slices for garnish

METHOD:

1. Pour the buttermilk into a bowl and whisk in the cayenne pepper.  Add the chicken cutlets to the buttermilk mix and marinate them overnight in the refrigerator.
2. Take the chicken out of the refrigerator at least 30 minutes before frying.  In a shallow bowl, lightly beat the eggs with the hot sauce and set aside.  Pour the flour onto a clean plate and stir in the coarsely ground black pepper and set aside.
   
3. Drain the chicken cutlets from the buttermilk marinade and place on a clean plate. Sprinkle both sides of each cutlet heavily with Cajun seasoning before dunking it in the egg mixture.  Quickly dredge the seasoned chicken in the flour-pepper mixture, making sure to shake off any excess.  Place on a clean plate and repeat with remaining chicken.
   
4. Pour oil to a depth of 2” into a 4-qt. heavy-bottom pot and heat over medium-high heat until the temperature registers 325° on a candy thermometer.  Working 2 pieces of chicken at a time, carefully submerge them in the hot oil and fry until crispy and golden brown, about 4-5 minutes per batch.  Remove the fried chicken cutlets to a plate lined with paper towels and repeat with the remaining chicken.  Keep first batch of chicken warm in a low, 200° oven.
   
5. Spread each half of the hamburger buns with mayonnaise (or ranch dressing) and top with a fried chicken cutlet, lettuce and tomato.  Serve immediately.

Makes 4 sandwiches

CAJUN SEASONING

INGREDIENTS:

• 1 tablespoon paprika
• 1 1/2 teaspoons table salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme

METHOD:

1. Stir to combine all the ingredients in a small bowl.
   
2. Store in an airtight jar.  Use on fish, chicken and pork.
   

I don’t do a lot of baking, but sometimes I come across a recipe that inspires me to go outside of my culinary comfort zone.  Such was the case when I saw Hubert Keller make this dish on his PBS television show, Secrets of a Chef.

Having made pies and tarts in the past, I came to realize that I’d never baked anything savory using homemade pastry dough and thought it might be a good time to try.  While I’ve eaten the pizza-like rendition of the French favorite, pisaladière on a few occasions, I’d never seen a version like this before.  Definitely a bit more substantial than it’s flatbread cousin, the salty, pungent flavors of niçoise olive and anchovies are offset by a creamy, custardy filling of caramelized onions and smokey bacon.  While it was great served warm for dinner, a slice of this pie would be perfect at room temperature served alongside a lightly dressed, mixed green salad for lunch.

ALSATIAN ONION PIE WITH OLIVES & ANCHOVIES

from Hubert Keller’s, Secrets of a Chef

If you want the unadulterated Alsatian version of this dish, simply omit the olives and anchovies.  Making the caramelized onions for the filling is very similar to the technique used for making French Onion dip but with the addition of water to aid in the sweating process.  Finally, if you decide to use salt-packed anchovies, be sure to rinse them thoroughly after filleting and consider soaking them if they are especially salty.

INGREDIENTS

For the pastry dough:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon table salt
• 1/2 cup ice cold butter, diced
• 4 tablespoons ice water

For the pie filling:

• 5 1/2 tablespoons butter
• 3 sliced bacon, cut into 1 1/2 inch strips
• 4 onions, thinly sliced (about 7 cups)
• 1 clove garlic, minced
• 1 tablespoon minced fresh thyme
• Salt and pepper to taste
• 1/2 cup water
• 1 /2 cups milk, cold or at room temperature
  
• 1/4 cup flour
• 3 eggs
• Pinch of freshly grated nutmeg
• 3/4 cup pitted niçoise olives
• 3/4 cup anchovy fillets, oil or salt packed

METHOD

To make the tart crust:

1. Place the flour, salt and butter in a food processor fitted with a metal blade and pulse on and off until the mixture resembles wet sand or coarse meal, about 10 seconds.  Add the ice water and pulse a few more time to barely incorporate the dough.  You are looking for the dough to just hold together when pressed between your fingers.
2. Turn the dough out to a lightly floured work surface and firmly press the dough together with your hands to form a thick flattened disk.
3. Wrap the dough tightly in plastic wrap and chill in your refrigerator for 2 hours or as long overnight.
4. Preheat the oven to 375°. Unwrap the chilled dough and roll the disk out into a large circle about 1/16 inch thick.  Carefully transfer the dough to a lightly greased 9-inch pie pan and trim off the excess.  Pinch the dough in 1-inch locations around the perimeter of the pan to ensure a decorative crust.  Make sure to press the dough into pie pan to make sure there are no air bubbles.
5. Lightly butter the shiny side of a 12-inch square of aluminum foil and place inside the pastry shell, shiny side down.  Fill the pie shell with about 1 1/2 cups of dried beans or pastry weights.  Bake the pastry shell in the oven for 20 to 25 minutes.
   
6. Remove the pastry shell from the oven and discard the beans and foil.  Return the shell to the oven and bake a few minutes longer, or until the crust is lightly golden.  Remove to a wire rack to cool.

Prepare the filling:

1. While the pastry shell is baking, cook the bacon in a large pan over medium-low heat until the bacon is almost crisp and its fat has rendered.  With a slotted spoon remove the bacon from the pan to set aside and proceed to add 1 1/2 tablespoons of butter along with the onions, garlic, thyme, salt, pepper and water.  Cover the pan and cook over low heat for 20-25 minutes, or until the onions are soft and lightly caramelized, stirring often.  Remove from the heat and let cool.
2. In a saucepan, melt the remaining 4 tablespoons of butter over low heat before adding the flour to make a roux.  Cook for 2 to 3 minutes, stirring constantly to cook the rawness out of the flour.  Whisk in the milk slowly, continuing to stir constantly, until the mixture thickens.  Season with nutmeg,  salt and pepper.
3. Remove the mixture from the heat and fold in the eggs one at a time.  Add the reserved bacon along with the caramelized onion mixture and stir to combine.  At this point you should taste the mixture for seasoning.
4. Pour the mixture into the pastry shell and arrange the anchovies in straight lines about an inch apart.  Repeat with a second layer of anchovies at a 45° angle to form a diamond pattern.  Place one olive inside of each of the diamonds and sprinkle on some thyme leaves.
5. Bake the tart in the oven for 30-40 minutes, or until the filling is just set.  Remove to a wire rack to cool and serve warm or at room temperature.

Makes 8 servings

I have a confession to make — I make roast beef specifically for the sandwiches. As good as it is warm, dripping with juices and fresh from the oven, roast beef takes on an entirely different identity when it’s cold, thinly sliced and piled high on top of good bread. Another reason I love making roast beef sandwiches? Horseradish. I can’t get enough of the stuff and truthfully, can’t find a better application (outside of prime rib) than when its teamed up with creamy mayonnaise inside of a sandwich.

Curious about what type of cheese people typically ask for on their roast beef sandwiches, I asked the checkout guy at the supermarket what he would choose. After a momentary pause he looked at me with a puzzled expression and responded sheepishly with,”Cheddar?” After asking several more of my friends and family the same question, I came away with similar, unsure responses. Realizing that sandwiches, like ones favorite pizza toppings, are very much tied to individual tastes, I figured there was no use trying to produce an archetypical version and decided to experiment. So, with some leftover dill from my Turkish stuffed grape leaves and what was left of a container of cream cheese in the fridge, I put together this piquant spread that adds a flavorful twist to an old favorite.

I’ve gone with something less traditional here, but what do you think belongs on a roast beef sandwich?

ROAST BEEF SANDWICH WITH DILL HORSERADISH SPREAD

When making the dill horseradish spread, feel free to adjust each flavor component to your own taste. I personally love the sinus-clearing heat that comes from extra horseradish. Also, if you’re concerned about keeping your breath somewhat tolerable after eating this sandwich, I suggest running the sliced red onion under cold water to remove its harsh bite.

INGREDIENTS

• 1/4 cup cream cheese
• 2 tablespoons prepared horseradish
• 1 1/2 teaspoons fresh chopped dill
• Zest of half a lemon
• 1 to 2 teaspoons lemon juice
• Kosher salt and freshly cracked black pepper to taste
• 2/3 lb. rare roast beef sliced as thinly as possible
• 4 slices pain au levain, whole wheat or rye bread, lightly toasted
• 1 medium sized ripe tomato, sliced into rounds
• 4 leaves butter or red leaf lettuce
• 1/2 a small red onion, sliced paper thin
• Dijon mustard
• Mayonnaise

METHOD

1. Prepare the spread: In a small bowl, whisk to combine the cream cheese, dill, horseradish, lemon zest and lemon juice. Season the spread to taste with salt and pepper and set aside.
2. Assemble the sandwiches: In a small, fine mesh sieve, add the thinly sliced red onion and rinse under cold running water for few seconds. Drain and set aside. Arrange the slices of bread on a cutting board and spread a light layer of mayonnaise and dijon mustard on each half. Add a generous layer of dill horseradish spread to each bottom slice of bread before adding the lettuce, roast beef, tomato and red onion. Place the top layer of bread and serve.

Makes two large sandwiches

In elementary school, showing up to the lunch table with an egg salad sandwich was almost certain social suicide. This was unfortunate for someone like myself who simply loved the stuff.  Along with tuna sandwiches (which somehow brought about an even more violent reaction in my peers), egg salad sandwiches were unfortunately an after school snack staple.

It wasn’t until I was in college, going to school at the University of California at Santa Cruz, that my girlfriend turned me on to  a version of egg salad that even picky grade schoolers would have difficult time hating. Known as the BELT at Zoccoli’s Delicatessen on Pacific Avenue, this simple, yet delicious sandwich marries the classic bacon, lettuce and tomato version with the creamy, richness of egg salad on toasted wheat bread. 

B.E.L.T. SANDWICH

Inspired by the version at Zoccoli’s Delicatessen in Santa Cruz, California

When making the egg salad for this sandwich, don’t be afraid to add in all of your seasoning to the mix. I personally love coarsely chopped celery and dill pickle along with some parsley or chives for added flavor. The amount of mayonnaise, mustard, salt, and pepper that you end up using is completely up to you and your own taste. Also, when boiling the eggs, I like to allow the water to just come to a boil before turning off the heat, putting on the lid and letting them sit for 7 to 8 minutes. After shocking the eggs in ice water to stop the cooking process, you are left with brilliant yellow yolks that are just set in the center.

INGREDIENTS

• 3 large eggs
• 1-2 tablespoons of mayonnaise
• 1-2 teaspoons of yellow mustard (dijon, lemon juice and even vinegar can work here too)
• Salt and freshly ground black pepper to taste
• 1 ripe tomato, sliced
• 4 tender leaves of lettuce
• 6 pieces of thick cut bacon
• 4 slices of good quality,  whole wheat bread

METHOD

1. Cook bacon in a large skillet over low heat until most of the fat has rendered and the pieces are slightly crisp. Drain on paper towels and set aside.
2. Place the eggs in a small saucepan and add enough water to cover them by about half an inch. Bring to a slow boil over moderate heat and remove the pan from heat. Place the lid on the saucepan and allow to sit for about 7 minute. 
3. Meanwhile prepare a bowl of ice water. When the eggs have finished cooking, remove them to the bowl of ice water with a slotted spoon and allow to cool.
4. Peel the eggs and coarsely mash to your desired texture along with the mayonnaise, mustard, salt and pepper to taste.
5. Lightly toast the bread and spread a thin layer of mayonnaise on each slice. Begin by layering a few pieces of lettuce on the bottom slice, followed by half of the egg salad, tomato slices and bacon. Slice in half and serve immediately with homemade Dill Pickles.

Makes 2 sandwiches