Over the weekend a friend dropped in just as I was about to fix lunch so I offered to make him a sandwich, too. He said that sounded good and I made one of my sandwich standards. He declared it "awesome but strange". What does one say to that?
Since I was a kid I've always loved tuna salad with chopped hard-cooked egg in it. So I had some on hand made from one can of albacore tuna, 2 hard-cooked eggs, a small onion chopped fine, and just enough mayo to hold all this together. It's better if you make it a day ahead so the flavors can "blend". For each sandwich I toasted two pieces of Pepperidge Farms Cornmeal Breakfast Bread, spread one side lightly with deli mustard, added 2 slices of sandwich-style bread and butter pickles, a generous amount of the tuna salad and a slice of extra sharp cheddar. I stuck these under the broiler for a minute until the cheese began to bubble. Then added slices of tomato and the "lid".
So basically what you have is a tuna & egg salad sandwich with pickles, tomatoes, cheese and mustard on cornbread. It was delicious but my friend had never dreamed of such a combination.
His dismay reminded me of the first time I had a po'boy. It was at a little bar called The Ragin' Cajun which was right down the street from where I lived in Houston. My boyfriend at the time and I used to go there because they served free crawfish with your orders of beer during Rocket games. It was there I had my first crawfish po'boy --- delicious crunchy-on-the-outside-creamy-on-the-inside French bread loaded with fried crawfish, pickles, tomatoes, onions, lettuce, mayo and mustard. I thought the combination odd but it was so good I ordered one every time I went there.
Later in a little bakery in Broussard, Louisiana I met up with my first boudin po'boy. It is a darn good thing I was just passing through or I would have been there for one every day. One of the oddities of that place was a flashing blue light over the front door. The owner turned the light on when he was about to take a batch of French bread out of the oven and within minutes of the light beginning to flash the crushed oystershell parking lot was filled with pickup trucks.
In New Orleans I had my first oyster po'boy and that was heaven. Ever since I met po'boys I've been in love with the combination of pickles, tomatoes, mustard and mayo --- even with tuna & egg salad!
Once I wrote a blog post called The History of My Life in Shoes --- maybe I should do the same thing about sandwiches. Oh good! it's almost lunch time!
Thanks for reading.