Get the Recipe
Tips and tricks for making the best sandwiches at home.
I like to MacGyver meals; come dinnertime I'll wander into the kitchen and hang out at the fridge, door hanging open. The place is usually a disaster. Today for instance, there's a rather large cake propped up by buttersticks and a toothpaste-like tube of Swiss mustard (I had to remove a shelf and the cake stand needed a boost to properly bypass a second, recessed shelf), a tub of leftover icing, champagne, beer, the entire dairy section of the supermarket, four chickens, wilting herbs, and a lot of miscellanea related to two photo shoots I'm working on this weekend.
So you'll understand why, at the day's end, the last thing I want to do is cook for myself. I've been baking, writing lists, shopping, cooking for shoots, etc., but man cannot live on bread alone, and, in my case, peanut butter and Biscoff spread alone (by the way, have you tried that stuff? I thought it was fiction, but it is physical fact!), so I do spelunk and play Jenga in the bursting-at-the-seams fridge and cluttered pantry and find enough ingredients to cobble a somewhat sensible, but more importantly, tasty dinner.
This is a sandwich version of a go-to dish I make when I'm tired: chorizo, shrimp, chickpeas. Quick and easy and better still, made with ingredients that have a long shelf-life, which in my circumstances translates into ingredients that have gathered dust and a bit of frost but can still come together, refreshed, revived, and delicious. And there's only one skillet to clean up.
If I can work this one into my schedule, you can, too.