Adam Richman (Man vs. Food) prepares the type of sandwich I used to eat before my third heart attack.
I do stand behind avocado on a sandwich but as a more healthful substitute for mayonnaise. Richman ventures into Elvis territory with the addition of a fried egg and bacon (unnecessary protein overload, I think). The potato chips are unconventional but if you’re going to eat them with your meal anyway, have at it.
My favorite sandwich from one of the best sandwich shops in the world, Parisi Bakery, was smoked mozzarella, sundried tomatoes, roasted red peppers, and very light mayo on seeded bread. When I started eating meat again in late 2001, I added smoked turkey to the mix. It was delicious but nap-inducing, which was problematic for a sandwich I regularly ate at lunch.
I’m more salads than sandwiches these days because I think most restaurants, especially in the Northwest, make their sandwiches too rich and heavy. If you need to eat it with a knife, fork, and pack of napkins, you have a problem. The gourmet sandwich craze isn’t for me.
There is an elegant efficiency to fresh bread and vegetables with a light touch of meat. I suppose that’s why the Germans do it so well. I left Bavaria singing the praises of pretzel bread.
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