Toni’s Corner

Summertime Madness and Sandwiches

Jun 27, 2024

It’s officially summer. The heat has been making its presence known with abandon. It is decided, my cooking after work activity will be slim to none.

Now I must admit, I can go overboard when I think of my dinner sandwiches. Every ingredient must be at its best. I’m not one who can open a pack of Oscar Meyer and Kraft Singles and be done. I need all of the accoutrements.

This week I have been consumed by BLTs. As a kid I didn’t much care for them, but as an adult, they are a summertime essential.

Each perfect sandwich needs the following: a very thick cut perfectly crispy, slightly chewy piece of bacon, a slice of heirloom beefsteak tomato, butter lettuce, Duke’s mayonnaise, and now I’ve leaned into my love of Muenster cheese. If I don’t have all of these things, it is not a proper BLT for me.

Another sandwich on my summer list is the elusive tuna salad sandwich. Before you furrow your nose, hear me out, I know the smell is not the most appetizing, but you Can get past it. I’ve accepted the aroma my fridge has after I make it. The distinctive scent is a bit nostalgic for me at this point.

My dad makes the best tuna salad, hands down, no notes or debates. I know the recipe, it’s no secret, but mine still doesn’t have the distinct taste of his salad. I know it is because I refuse to use a certain ingredient: Miracle Whip. I can’t even fathom the thought of keeping a jar of Miracle Whip in my grown adult refrigerator. My whole childhood I didn’t know there was real mayonnaise. I thought the slightly sweet, odd flavor of Miracle Whip was the only option. I had no idea until I started studying cooking shows on Food Network. It opened up my eyes to a lot of things! So, although I love my pop’s tuna, I will never allow a jar with the distinctively blue lid, sit in my fridge. Now that we have that particular anecdote out of the way, let’s talk about my final sandwich on the Big Three list.

Although I have it less often than the other two, the perfect peanut butter and jelly must be included. I try not to buy too many types of bread since I tend to not eat them all by the expiration time, but when I’m feeling “extra” I like to purchase Texas toast for my PB&Js. There’s something about it that griddles perfectly in butter. Yes, I like these sandwiches griddled, not room temp. First, I put down salted butter on the electric griddle, then I put a slice of bread down, cook on both sides, remove. Immediately spread Jif peanut butter on this toasted slice and set to the side. I take the other slice and spread the jelly on it, before cooking. Place the jellied slice on the peanut butter, then return the entire sandwich to the griddled to make sure both outsides are nicely crisp.

Perhaps I have too much time on my hands, but this is my perfect way to do it. It keeps the jelly from running too loosely with everything having a nice texture.

I like to mix these sandwiches into my routine along with a few others. I use the air fryer here and there for variety, but every other appliance makes the atmosphere just too hot, and let’s face it, we need survival food as these temps roll into the triple digits.

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