Here at FOTL, we like a good sammich. Seattle, however, is not exactly sammich nirvana. Yes, we have Salumi in town, and a new stall in the Pike Place Market called I Love New York Deli which does a pretty good job (I had their brisket on rye with caramelized onions and horseradish sauce the other day), but mostly it’s thin pickins’. Let’s face it, if you want a choice of good sammiches you go to the Tri-State Area.
Or you learn to make your own.
It’s not hard. And it doesn’t need to be time-consuming. This is what leftovers are for. ‘Course it helps to have proper ingredients on hand.
Today I opened the fridge to find: One grilled breast of chicken. Check. A tub of morel cream sauce from last night’s veal chop dinner. Check. Potato salad. Check. Dill pickles. Check.
A handful of arugula from the garden sealed the deal. The chicken I sliced and smothered with the morel cream sauce, then zapped in the microwave. Two thick slices of organic country white got lightly toasted and smeared with mayo. Arugula on bread, meat and ‘shrooms on arugula, close the door. Not much more effort than making a PB&J.