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Tips and tricks for making the best sandwiches at home.
The sandwich is a wonderful invention made for portability. As a concept, the two-slices-of-bread-and-filling invention is unbeatable, and I have great respect for a well-made sandwich of balance and flavor. But one look at this picture will tell you that all the qualities that make a sandwich a sandwich—a good ratio of filling to bread, restraint with ingredients, the ability to eat it without a fork and knife—are totally absent in the final result.
And yet, I love this grilled salmon sandwich recipe by Swedish chef Marcus Samuelsson. The Scandinavians value the open-faced sandwich highly, the kind eaten at a table in a proper way; leave it to Samuelsson to take that idea and run with it. This sandwich features some familiar flavors and some new ones (especially Samuelsson's genius mustard sauce of Dijon, honey, olive oil, and lime juice), and an inventiveness with how the ingredients are prepared.
For the true sandwich purists, though, this would easily transform, with more lettuce, into a salad with a slice of toast on the side.