Sometimes, all you feel like “cooking” is a sandwich. If you’ve recovered enough from hearing me, the girl who refused to bring sandwiches in her lunch from kindergarten on up, speak semi-promotingly of this food group, feel free to read further here.
You’ll discover that my new affection for certain, and by certain I mean very specific, types of sandwiches and sandwich filling combinations, wasn’t born out of necessity. Even the heat-soaked July and August days for which New England is famous couldn’t compel such a significant conversion—even though I was desperate to make dinner without my stove.
But sandwich toppings? Well, that’s a different story.
The make-it-yourself condiment to which I credit this transformation is not only tasty, it also met with The Apartment Gourmet’s specifications for quick, easy, and short on ingredients. You can go here for that terrific new recipe.
And once you’ve mastered tomato jam, branch out with this delish sandwich addition from the bloggers at Cookthink.
Oh, but maybe you should make sure you have enough bread and sandwich fixings on hand first …
Grated celeriac and carrot salad
What you’ll need:
Tablespoon and teaspoon measures
Fork or citrus juicer
Stirring implement, such as a wooden spoon or spatula
1 small celery root, peeled and coarsely grated
2 medium carrots, peeled and coarsely grated
2 T mayonnaise
1 T lemon juice
1/4 tsp. red pepper flakes
1/2 tsp. kosher salt
Grate the celeriac and carrot into a large bowl. I like the celeriac shredded on the largest holes of the grater, and the carrot hacked into ragged coin-shaped pieces on the blades on the side. (Just watch your knuckles.) Add the remaining ingredients and stir to combine.
The Cookthink folks suggest piling this salad onto a sandwich made with whole grain bread, roasted turkey, and cheddar. That is, if you have enough left to put on a sandwich …