This week in Garde Manger class they learned about making pickles, condiments and sandwiches. While most people know what a sandwich is, very few can actually make a ‘really good’ sandwich.

Sandwiches draw odd emotions from people. Some love them and some actually get angry at poor little sandwiches. There is a blog where the host actually uses the ‘f ‘ word regarding sandwiches. He seems quite hostile towards them. Amazing.

Really? Get angry at a sandwich?

Some have sworn them off for life, some get sick of them after eating sandwiches day after day after day. (Remember, we always have a choice.)

Some eat the same one always. For instance whenever I go into a Subway or Quiznos, I always order the BMT or Italian, toasted. Hands down, that is my favorite sandwich where ever I go. At home I make a wide variety, but not the Italian ones. I buy those out. Why? I don’t know, it is just the way I do it. My sandwich quirk.

I love a good sandwich. Here is what makes up “good”.

The four sandwich elements:

• Bread –  sliced varieties, artisan, rolls, buns, wraps, look around, choose what you love or looks great
• Spread – mustard, ketchup, chutney, relishes, aioli, mayonnaise, dressings , tapenade, taziki
• Filling  – sliced meats, cheeses, vegetables, bound salads, fruit, cured meats, tinned fish, fried chicken, fish or vegetables
• Garnish – lettuce, sliced tomatoes, caramelized onions, sliced apples or pears, arugula, spinach

All elements contribute to either a great sandwich eating experience or one that simple stops the growling in your stomach.

Choose great ingredients from each category and you will end up with a nice product. Shake it up and do something different.

Personally every time I eat, I want it to be an experience. Even if it is a snack. Since I have no desire to be fat, overweight or insolent, and considering how much I love food, there isn’t any time for poorly flavored or poorly prepared food.

Student assignments included: muffuletta, gyros (with grilled lamb leg), Italian hoagie, Maine lobster roll, Rubens, open face French radish and ham, Cubans and more.

We did an “Ultimate Dog and Burger Day” but I forgot my camera that day so no photos, sorry. If anyone sends me some of the Dog and Burger Day, I’ll add-on to this post.

Students made mustard, different ketchup styles: mushroom, yellow pepper and tomato – none like Heinz, pickles, aioli, and side things like vegetable chips and Greek fries.

Turkeys and prime ribs were roasted, cooled and sliced. Lamb legs were roasted and grilled. Whole pork loins, seasoned, marinated and roasted for the perfect Cuban sandwich with ham, mustard and pickles. Students made pita for the gyros. (The week after next they start making their own cheese.)

Our kitchens smelled so good!

Next week they start hors d’ oeuvres, canapes and carving skills. Wait till you see what happens to simple vegetables. They also have their first event: “Grazing with Student Chefs” with 125 guests showing up to graze. Come back next week and see what happens.

The students did a fantastic job this week. See the photos of their work and tell me what you think!

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