You Should Definitely Put Mustard Greens in Your Sandwich.
Yesterday I asked you all what you think and feel about what makes a sandwich really great . It turns out that you are very self-confident, especially when it comes to sandwiches, and as a result, the conversation turned out, in a word, delicious.
Later, looking through the many, many comments, I found a passionate, specific description of the sandwich that I knew I needed to try. Oddly enough, I was not interested in the choice of bread and not in the combination of meat. It wasn’t the pepper cheese idea that attracted me. Strikingly green .
I usually think of the leaves on sandwiches as serving one purpose: crunching. A crispy salad filled with water can help break up heavier flavors and balance out the richness, but I never thought it gave a lot of flavor on its own. Maybe a slight sweetness (if you squint).
But then I read Covarr ‘s comment and my life changed for the better. You have to click the link above to read the full description of this awesome sandwich, but it was this paragraph on vegetables that grabbed me:
Next, we’re going to do this. Tomatoes, if you like. Bow if you like. I use both. The bow should be white. But nothing too sweet. Walla Walla onions are an easy way to ruin your sandwich. Most importantly, greens should not be a salad, let alone an iceberg. These are noob-level greens. No cabbage or arugula, unless you’re trying to look trendy and know how. No, our salad substitute in this perfect sandwich is mustard greens. Spicy and aromatic, beautifully crunchy and very healthy, they can be used like a good romaine, but they are much tastier.
To be honest, I am not in the habit of eating raw mustard greens, as I usually prefer to fry them in a little bacon fat until they are completely wilted. But I have no prejudice, so I bought all of the Covarr sandwich makers, including a large bunch of mustard greens.
Then I designed the sandwich almost exactly according to Covarr’s instructions, with the only amendment being to sprinkle the tomatoes with a layer of salt, because chopped tomatoes always need to be salted.
Then I ate the said sandwich and now I can confidently say that putting in mustard greens is a really great idea . Not only do they provide crunch and texture to help prevent other, slippery fillings from falling out, but they also have a bright, almost shitty flavor that not only cuts through fatty meats and cheese, but complements them. Given that a good sandwich is the perfect balance of complementary flavors, I give this tip 5 out of 5 pans. Will eat again.