Serious Eats: Talk
Sandwiches for Spring
I am on a serious sandwich kick these days. Just this week I've made three new sandwiches: 1)asian pear and gorgonzola,
2) sauteed mushroom and marinated artichoke heart, and 3) crispy-golden sauteed tofu banh mi with grated daikon.
How do you feel about sandwiches this spring? Are you always making the same 2 sandwiches, or have you been trying anything new?