Pushing the Boundaries of the Humble Sandwich | Foodie

I recently walked past a sandwich shop that displayed a whole range of delicacies in the window. There were three-story creations that were expectedly packed with ham, lettuce, and mayonnaise. There were croissants that had been sliced and stuffed with cheese, and buns with diced beef on the inside. But then my eyes drifted to something unusual – a colorful jam-looking substance that was oozing out of two slices of bread and mixed with cheese. It looked delicious. I stepped in the door, and a quick exchange landed the sandwich in my hand. It did not disappoint, but I wasn’t quite sure that I’d classify it as a classic sandwich, either.

I knew that this sweet and savory French-style sandwich combination was not the first of its kind. In 1901, the first peanut butter and jelly recipe was published in the Boston Cooking School Magazine of Culinary Science.What’s more is that some culinary masters have been using touches of sweetness to enhance savory flavors in sandwiches for many years (think cranberry sauce and turkey, or a BLT with a touch of honey).

Denver and metro-Denver’s sandwich scene is always strong, and evolving. Snarf’s has been an iconic fixture across the state for nearly 30 years, for example. Some of the latest developments reflect this sweet and savory trend, which is easiest to find in local bakeries although businesses like Gates Deli have also added their own take on this French-style sandwich by combining brie with fig jam.

After my own run-in with my jam-filled sandwich, I wondered if it had the capacity to woo people on a bigger scale. So, I decided to create a sandwich board (which is basically a charcuterie- style board with an array of meats, cheese, condiments, and jams that can be assembled by the individual) and test it on my roommates. It was sure to be a small study, but helpful nonetheless.

A quiet weekend evening brought us together for game night and snacks. But when our appetites started to rage, we began assembling our masterpieces. My friends’ instincts told them to gravitate toward the classic sandwich — ham and cheese, or bacon lettuce and tomato. Admittedly, humans are creatures of habit. Evolutionarily, certain tasks become second nature in order to reduce energy expenditure: We like BLT, we eat BLT.

But after a bit of prodding we started to get creative. First there was ham, brie, and basil. Then there was a BLT with a fried egg on top. We even carmelized a few onions to tickle the palate. Some sandwich combinations were … less than delicious. However, to our surprise, others completely transformed our understanding of the humble sandwich. Maybe humble didn’t have to mean basic, but rather simple and exquisite.

At the end of the experience, we all agreed that some sandwiches will never go out of style. The hoagie and the Italian are classics for a reason. Yet we also found that creativity pays when it comes to the kitchen. Sometimes, taking steps like pushing the boundaries of the simple sandwich is one sure way to form a foodie.