Creating interesting sandwiches is always a fun challenge. It is best pursued when there is a wealth of ingredients on hand, and during our recent holiday at the beach, we had a good 20 or 25 possible fillings (palaman) including several kinds of cheese (provolone, cheddar, feta, mozzarella, parmesan, etc.), cold cuts (turkey ham, salami, ham, etc.), grilled vegetables, various salads and lots of dips. So doodling one lunchtime, I came up with this terrific sandwich made with ciabatta bread that was first toasted in a panini press with lots of butter to crisp it up, then I shmeared the bottom piece with tapenade or olive paste, piled on a few cold peeled steamed prawns leftover from a previous dinner, added some cucumber dip, strips of grilled red and yellow peppers and dollops of pesto sauce. It was excellent! Crisp bread, soft shrimp and several spreads/dips with sharp hits of olive, basil and sweet peppersâ€¦
Others at lunch made salami sandwiches with melted cheese, or ham and cheese melts of some sort, or a vegetarian tomato, mozzarella and pesto paninis. Creativity is only limited by oneâ€™s refusal to experimentâ€¦ And somehow, it tastes good simply because you made it yourself. Kids and adults alike universally seem to enjoy creating their own signature sandwiches and the results vary in infinite ways. When all is said and done, it doesnâ€™t even need to be elaborateâ€¦ having consumed my share of sandwiches and salads and dips, I still had a little room to spareâ€¦ so I took a small pita triangle, added one peeled shrimp and a dollop of pesto and it was the perfect way to fill that final gapâ€¦yum!