An illustrated guide to a sandwich.

Here I am again with no photos to show you, so I'll have to paint you a word picture.

My summer grocery trips have not generally been well-planned. I'm ending up with sad, clam-shelled mixed salad greens because I can convince myself at the store that I'll totally make salads to eat with lunch and dinner for the next week. That doesn't happen.

Instead I'm all about the sandwiches.

June saw plenty of tomato-basil sandwiches, often complemented by whatever cheese I had around the fridge, and a few slices of avocado.

During Stampede there were asparagus-tomato sandwiches slathered with Bulls-Eye Barbecue Sauce on crusty buns from Rustic Sourdough Bakery (via Kingsland Farmers' Market).

Last week I picked up a loaf of "European" bread from a vendor at the Hillhurst-Sunnyside Farmers' Market. It may have been a sort of light rye. All that I'm sure of is that it was good. That led to tomato-thyme-lettuce between slices of bread.

Now, I'm all about building a work-appropriate sandwich. This had nothing to do with immodest dressings, of course. Profanity could occur if you are not careful in the pre-office construction of the sandwich.

I've tried two approaches so far, both with delightful results. Now, I assume that most of my humble assemblage of readers are at least somewhat versed in sandwich-making, so don't think I'm trying to insult anyone's lunchtime intelligence. It's just that I'm so pleased at how much better my work sandwiches are these days that I was inspired to share this with you at 1 a.m.

1. Make a sandwich of cheese slices and a condiment that won't become disgusting and coagulated (Good: pesto. Bad: mayo, I assume) in a toaster. Wrap it as you would normally. Separately, wrap/contain all those juicy, messy, moist veggies: today was tomatoes, lettuce and pickles. Toast the bread-cheese portion of the sandwich to desired melty crispiness when mealtime rolls around, then place your veggies between bread slices and you're good to go. (See illustration for clarification as necessary.)

 

2. Make a sandwich of cheese slices (today was applewood smoked cheddar — a boon to vegetarians who are former admirers of smokey, salty bacon) and any condiments that will complement your chosen veg. Wrap that baby up. Choose and wrap your veg, as above. When mealtime arrives, assemble those two parts, and enjoy a fresh, non-soggy sandwich!