Silver Case

Not a bad episode. Did enough to make me hungry even though I had my dinner already.  Cooked several different sandwiches and also gave some sandwich wisdom:

1. Soft fillings are best served on soft bread  This is true for things like egg salad sandwiches, which merely squirt out of a hard roll.
2. When using wet ingredients apply a moisture barrier to the bread (mayonnaise,  butter, cream cheese, or oil)  [butter? yuk. only in Britain]  I do hate wet bread (do you hear me, Subway?!?!), but the only “moisture barrier” listed there I could tolerate would be mayo, and in only small proportions.
3. Avoid placing slippery ingredients next to each other
4. Never use bread you wouldn’t eat on its own. Yeah, I think 40% of the sandwich is getting nice hard rolls that are soft on the inside. Easy to come by in the USA, not so easy in Singapore.  There is a lot of bad bread here.

I did not like  the French sandwich he made, a Pan-Bagnat.  The best description of it would be a Salad Nicoise packed into a hollowed-out French loaf.  It seemed like way too much filling (especially tuna and, urk, green peppers) and not enough bread.  I did like the vinagrette (add the oil slowly as you whisk so that it emulsifies) idea — reminds me of hoagies from The Pizza Pub.
The sandwich I am most intrigued by is called a ‘Cuban’ and it hails from Miami.  It’s a mix of slow-roasted pork from a citrus marinade with a dill pickle slice, provolone or swiss, mustard, and ham.  They heat it up in a sandwich press till it’s something of an ingot.   I may make myself a pork roast this weekend and try out this recipe.   Maybe I’ll have some decent pack lunches the following week.

This entry was posted on Wednesday, February 7th, 2007 at 11:36 pm and is filed under Alton Brown Good Eats.You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.