The Art of Sandwich Making

 Here’s an NPR interview with Kevin Weeks, fellow sandwich enthusiast. Some of my favorite quotes include: “They are so under-appreciated! […] Some people don’t understand the importance of this meal!,” “I eat several sandwiches a week, several for supper,” (ahem, John) and “All the world loves a sandwich. … Wherever a sandwich is from, though, its foundation, its most important single element, is the bread. Great bread can elevate great ingredients to new heights. Bad bread can make even the finest fillings ho-hum.” A-men! Thanks NPR. Read or listen here. Beware, he intonates a lot, makes me hungo. Oh, and be sure to check out some of the recipes at the bottom.


One Response to “The Art of Sandwich Making”

  1. Actually, I had a great one today. Columbus brand turkey, pastrami, salami, with bright red tomatoes, fontina cheese and basil all on focacia bread. One of the best lunches I’ve had in a while.

    Me and sando’s have a complicated relationship.

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