Back when I worked for a major convenience store chain, much hullabaloo was caused by the visit from a manager of the company's Australian licensee. This fellow was the son of the licensee, which basically made him The Heir To The Fortune. He was in the States to gather some knowledge and take it back with him Down Under. For better or worse.
The Heir aspect was exciting in and of itself, but when The Heir showed up, he was drop dead gorgeous. All single managers began reaching for their lip gloss and mirrors and stood a little straighter.
The chain at the time still operated several deli locations, with bulk meats and cheeses and mayo salads, and industrial slicers, with which came industrial finger accidents and increased Workers Comp claims. The premise was that the deli clerk would make up a variety of the chain's label sandwiches (Beefeater - roast beef and cheddar, The Cluck - turkey and provolone....kidding, I don't remember all the names), but only with the proteins. They were then plastic-wrapped and displayed in gleaming, nitrate-filled rows. When a customer ordered one, it was garnished to order with lettuce, tomatoes and such.
I remember The Heir referring to the practice as "sandwich with salad". That stuck with me, as did the fact that the only lady who was successful in winning his attention was at least 17 years older than him, not very attractive, but with a great body, and at that stage basically loathed by us all. Let's call her Fawn Subata, shall we? We can hate her just as well with a pseudonym.
Saw this recipe the other day, and after several days of chicken pox seclusion, was craving fresh veggies. "Salad Sandwiches" brought me right back to The Heir and Ms. Sabata. Give the kitty some milk!
Mangia, Bruces and Sheilas!
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| G'Day |
Salad Sandwiches With Ranch Spread
Adapted from April Bloomfield’s version in A
Girl and Her Greens.
Ingredients
Ranch Spread
1 small shallot, finely chopped
¼ cup mayonnaise
2 tablespoons buttermilk
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 teaspoon Dijon mustard
Pinch of sugar
Kosher salt and freshly ground black pepper
Assembly
2 large beefsteak tomatoes, sliced ¼-inch thick
2 heads of Little Gem lettuce or ½ romaine heart, leaves
separated
4 hard-boiled large eggs, sliced
1 avocado, sliced
½ English hothouse cucumber, thinly sliced
2 small shallots, thinly sliced
3 tablespoons olive oil
1 tablespoon fresh lemon juice
Flaky sea salt
8 ½-inch-thick slices white Pullman bread
3 tablespoons unsalted butter, room temperature
Preparation
Ranch Spread
Whisk shallot, mayonnaise, buttermilk, lemon juice, oil,
chives, dill, and Dijon in a small bowl until smooth. Stir in sugar and season
with salt and pepper.
Assembly
Arrange tomatoes, lettuce, eggs, avocado, cucumber, and
shallots on a large platter. Drizzle with oil and lemon juice; sprinkle with
sea salt.
Spread one side of each slice of bread with butter. Build
sandwiches with bread, salad, and ranch spread.
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