Sandwiches

I love a good fish sandwich and it has been a while since I've had one.  I came across this recipe using tilapia, a firm, forgiving and inexpensive fish.  I loved the idea of piling coleslaw over the fish and using pulverized almonds as part of the crust, making it somewhat reminiscent of sole almondine.

The sandwich was crispy, sophisticated, fun and not to mention budget-friendly.  It's a great addition to regular dinners around here.  When we get home from working in the vineyard we are starving and this will hit the spot quite nicely without feeling like a heavy meal.

The fish remained juicy within its crust and the splash of lemon was the perfect finish.  You can use any type of bread, toasting it or throwing it on the grill pan gives the sandwich a good textural contrast.

Try it out when you have some time.

I have to admit – as much as I love trying new recipes – there are times when nothing quite compares to the satisfying goodness of a peanut butter and jelly sandwich. Some days there's just no time for chopping, grilling, or baking and a classic PB & J is the perfect solution.

According to Smuckers, no one really knows when or where this sandwich was first created. Bread and jelly have been around for ages, but peanut butter wasn't invented until 1890. This spreadable creation was a hit at the 1904 World's Fair in St. Louis, and during the 1920s and 1930s, commercial brands of peanut butter such as Peter Pan and Skippy were introduced. Around the same time, pre-sliced bread became common in the U.S. But there's no mention of peanut butter and jelly sandwiches before the 1940s.

The National Peanut Board reports that the average kid eats 1,500 peanut butter and jelly sandwiches before graduating from high school. They're not just for kids – I've often been on airline flights, when a waft of peanut butter drifts my way, and I turn to see some business exec pull out a Ziploc bag from a briefcase and enjoy a pb & j out – much to the envy of fellow passengers. You can also take comfort in knowing you're helping to save the planet!

My family likes sandwiches.  My present husband had his bachelor party at Langer’s.  The day before our wedding, while I was at a ladies’ lunch thrown by my sisters, my husband, his son, my son, his daughter’s boyfriend, my brother-in-law, and one of my nephews went to Langer’s Deli (across the street from MacArthur Park) and ordered pastrami sandwiches, lots of them, I understand, more than one apiece.  And it was further evidence to me that I was marrying the right person.

In our family, we think of sandwiches as comfort food.   The slightest thing, a bad grade, a lost soccer game, a minor heartbreak can prompt any one of us to say, “How do you feel about a sandwich?” – which is code for:  Let’s all jump in the car and go to the fish market in Malibu, Bay Cities in Santa Monica, Bryan’s Pit Barbecue in the Farmers’ Market...” or any number of other places where they have a great sandwich.  

From New York Magazine 

Not that anyone needs to be reminded, but April is National Grilled-Cheese Sandwich Month. In honor of this auspicious occasion, we bring you our picks for New York’s best grilled cheese, from Keller-crafted high to Kraft-oozing low.

1. ’wichcraft - 397 Greenwich St., at Beach St.; 212-780-0577
Fontina with black-trumpet mushrooms and white-truffle fondue is such a grown-up grilled cheese, you should be carded at the door.

2. Eisenberg’s Sandwich Shop - 174 Fifth Ave., nr. 22nd St.; 212-675-5096
This twenties coffee shop oozes so much Old New York charm that we’d happily tuck in to some Velveeta on a Ritz if that’s what it was offering. The fact that the sandwiches — including the grilled cheese — are first-rate is a bonus.

3. Comfort Diner - 214 E. 45th St., nr. Second Ave.; 212-867-4555
They get ahead of themselves here, celebrating with a different grilled-cheese sandwich every day during the month of February. But you can still get a good classic any time of the year.

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