When Sandwich Becomes Art

Homemade Tapenade, Roasted Vegetables, Artisanal Juniper Berry Elk Salami, Local Sheep Cheese on Baguette

The sandwich is such a conflicting food item. The span of ideas within this umbrella of essentially any filling squished between bread has deterred me from eating them for a long time.

On one end of the spectrum, the sandwich is hailed for its portability, convenience, and affordability. All throughout elementary school, my mom made me peanut butter and sugar sandwiches between two slices of 60% wheat bread for lunch every - single - day. From those years, I equated sandwiches to something just meant to fill me up.

On the other end of the spectrum, the sandwich has since been glorified as a chic dine- out item. (Please don’t get me started on Kobe beef and foie gras burgers or gourmet polenta). It’s true, there’s a definite art in constructing a prime sandwich but why must there be such a divide between the apathetic home sandwich and the gourmet restaurant variety?