My earliest memory of eating a sandwich was during a field trip to the zoo. I was in kindergarten (Royal School!) and we’d all brought our own lunch. I remember sitting with my classmates on the lawn fronting the concession stand and discovering what my mom had packed for my lunch ... white bread with margarine and grape jelly.
When did you last eat a sandwich? Was it at breakfast, lunch, or dinner? Was it cold or hot? What kind of bread? What was in it?
There’s an immense range of types of sandwiches. And it doesn’t have to be National Sandwich Day, which happens to be Aug. 3, to enjoy a sandwich. Maybe you can pause on that day and reflect on the memorable sandwiches you’ve had in your lifetime and where you were and who you were with. Sandwich memories on Sandwich Day.
Here’s a sandwich that requires planning and time. It’s not quick or portable, but it’s meaty and warm. It can get a little messy and drippy, so serve it with lots of napkins.
SLOW-COOKER FRENCH DIP SANDWICHES
Ingredients
- 4 lbs. rump roast
- 10 oz. can condensed French onion soup
- 14 oz. can beef broth
- 12 oz. dark beer, such as stout
- 1/4 cup shoyu
- Salt to taste
- French or other crusty rolls, toasted
- Swiss cheese
Instructions
If desired, trim fat from roast and discard. Place roast in slow cooker and add condensed soup, broth, beer, and shoyu. Stir to combine liquids. Cover and cook on low 7 hours. Remove roast and slice as thinly as possible. Taste the jus (sauce) and add salt, if desired. Assemble meat and cheese in rolls. Serve with jus.
On the side
Here are some side dishes and other accompaniments for your sandwich.
grandma sumida’s pork watercress soup
Sumida Farm has been growing watercress on Oahu for 95 years. The fourth generation of the Sumida family is now running the farm and shares a popular recipe that's been passed down in the family.
kale salad
This easy kale salad is a nice balance of sweet, tangy, and peppery flavors.
keto zuppa toscana soup
Zuppa Toscana, or Tuscan soup, is a hearty soup usually made with kale, Italian sausage, and potatoes. We substituted cauliflower for the potatoes to make it keto friendly.
mugicha
Wash down your sandwich with this delicious, roasted barely tea. Find out how to prepare it cold and hot!
oven-broiled shishito peppers
You may have seen these slender, green peppers in the store or served blistered at restaurants. Once you see how easy they are to prepare at home, you’ll be eating them whenever you find them at the store.
ulu chowder
Ulu, or breadfruit, is a nourishing, hearty fruit found throughout Hawaii. Here’s a local spin on corn chowder, which substitutes ulu for potatoes.
ulu fries
If you have extra ulu from making chowder, why not turn them into fries? Candes and Poet Gentry of Eat Pono share their recipe for ulu fries and discuss the history of breadfruit in Hawaii as well as its versatility.
veggie fries
The next time you’re in the mood for French fries, why not try some oven-baked veggie “fries” instead? Root vegetables work the best. We experimented with parsnips, Okinawan sweet potato, taro, haricots verts, and plantains.
vietnamese daikon and carrot pickles
Whether you pile it on a banh mi, or Vietnamese sandwich, or eat it as a yummy side dish, you’ll enjoy these crunchy and refreshing pickled daikon and carrots.
watermelon & cucumber gazpacho
The best part of this refreshing watermelon and cucumber gazpacho? No cooking required! Simply blend everything together and chill.
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