Art of the sandwich

Cheap, convenient and packed with flavor possibilities, sandwiches are the reliable stuff of beach trips, lazy weekends and, around here, weather events. For many of you, hurricane preparation has included purveying several loaves of bread and a few tried and true ingredients to slide between slices. But even when wind and rain aren’t an issue, a sandwich is homey goodness with powerful flavor possibilities. Most of the nation’s great regional cuisines include superb sandwiches—two of the most recognizable, the poor boy and the muffaletto, hail from New Orleans, and excellent local versions of them are available throughout the Capital City!

When the dust settles from Isaac and we resume our normal patterns, stepped-up sandwiches might be one of the easiest and coziest meals to gather around. My best Deli Nights at home or on the road have featured spreads of cured Italian meats, all sorts of cheeses, homemade mayos and fancy mustards, condiments, pickled squash, panfried eggplant and, of course, and a range of toothy, delicious bread. DIY meals are great ways to bring families together and to engage children and adults in new flavors. And in a time of stress and uncertainty, it’s familiar and comforting territory.