The only thing better than a good recipe? When something is so easy to do that you don’t even need it. Welcome to As simple as that, a column in which we guide you through the process of making dishes and drinks that we can prepare with our eyes closed.
This sandwich is so easy to make that it should appear in its own section called “It’s TOO Simple”. In fact, this sandwich is so simple that it wasn’t included in our collection of “Short is Sweet” recipes in our June / July issue (out now) … because nobody thought you needed a recipe for it. And yet, isn’t that the point of a good ITS? So here we are.
This is my loose riff on the quintessential summer sandwich: a classic BLT. But with H (ham) instead of B and definitely extra L. See: the LDS. There is plenty thinly sliced deli ham, a massive 1.5 “tall Salad steak (more on that in a moment), a little perfectly ripe tomato, and just enough condiments to make these three ingredients sing (yes, I consider cheese a condiment).
To Create a Glorious LDSD:
Start with two slices of lightly toasted bread. I prefer a pre-cut multigrain sandwich loaf (like the one from Dave’s Killer Bread 21 Whole Grains and Seeds), but you can use whatever you want. A slice with a thin layer. coat Dijon mustard and the other with a thin layer mayonnaise.
Now for the salad steaks! I’ve been inspired by how iceberg lettuce is cut for you for a long time Palace Diner‘s famous tuna melt. In volume terms, the sandwich is more of a salad than tuna, which this humble sandwich enthusiast thinks is the right proportion.
If you’ve ever made one Cauliflower steak, You know what this is about: a sturdy, thick salad board that holds together bite for bite. To make your steak, rest 1 medium head of iceberg lettuce on a work surface at the end of the stem and cut off a rounded end to create a flat surface; Put the rounded end aside (“snack salad”). Cut off a 1½ inch thick iceberg plank; If this is way too big to adequately fit the girth of your sandwich bread, trim the plank to size. Dressing your salad steak with a splash fresh lemon juice, a drizzle Extra virgin olive oil and Salt- and freshly ground black pepper. Dressing this way adds tons of crispness AND flavor to every bite.
The addition of a large slice of well-seasoned salad steak guarantees that every bite is extra crispy and full of flavor.
Photo by Emma Fishman, food styling by Susie Theodorou, prop styling by Elizabeth Jaime
Compose your sandwich by combining a slice of bread with a slice. occupy cheese (as Pepper shaker or Muenster), three ounces. sliced deli ham, Your Salad steak, and so many slices ripe tomato as you wish. Season the tomato slices with a little salt and pepper, then close the sandwich and cut in half. Serve with crispy cucumber at the side – boss Meherwan Irani recommended The Czech sweet and sour pickle from the Backyard Food Company to me and I have never regretted it.
