Are all sandwiches created equal? (Grubbin’ with the Groundskeeper)

~Stuart Morris, Head Groundskeeper

Are all sandwiches created equal? The existence of Vegemite suggests that the answer is a resounding, and disgusting, no.

Vegemite.jpg

 

The sandwich is a staple of lunches everywhere, from the PB&J in the Ghostbusters lunchbox of a child (or socially “special” comic book store employee) to the corned beef sandwich at your local Irish pub. The varieties of sandwiches around the world are endless. Different meats, bread, cheeses, veggies and condiments (bacon is both a meat and a condiment) allow sandwich explorers to roam to whatever combination soothes the savage glutton. Clearly, some are much better than others. Which raises the question of how to rank them.

Corned beef.jpg

 

I am not here to tell you the perfect stack – merely to offer some help in judging. The sandwich which all others should be judged by, the tasty combo that has graced us for years (its probably in your child’s lunch box today) is the bologna and cheese on white bread. It’s simple, tasty and readily available.

My favorite version however uses hand sliced bologna seasoned with a quality barbecue dry. You grill it, then before taking it off the grill add sliced Hoop cheddar. When it’s all melted and delicious, serve it on toast with yellow mustard, barbecue and hot sauces (Texas Pete’s hot sauce works well).

Bologna.jpg

 

Although this is one of my favorite sandwiches, it is not the world’s best.  There’s always something better (and usually more fattening) around the corner. Another slightly more sophisticated interpretation of the above-described bologna sandwich follows, but use your imagination. 

Steak Bomb Sandwich

Croissant.jpg

 

1 sirloin steak
1 bell pepper sliced
1/4 onion sliced
1 can croissant dough
1 jar mushroom gravy
Worcestershire sauce
Olive oil
Salt and pepper

1. Season and grill your steak to your desired doneness. Simplicity works best with the seasoning – Worcestershire sauce, olive oil, salt and black pepper.

2. Heat a skillet over medium, then add gravy, bell peppers, and onions

3. When steak is finished resting, slice across the grain of the meat into bite-sized pieces.

4. Put steak chunks into skillet until gravy is thick.

5. Roll out croissant dough, making sure no seams break. Pour gravy steak mix into the center of the dough. Wrap dough around the mixture and bake following the instructions from the can.

Who said a croissant couldn’t be manly?

Stuart Morris is entering his third season as the Crawdads Head Groundskeeper.  In addition to his tireless work on the field, Stuart is an accomplished chef, easily qualifying him for the distinction of Most Cultured Groundskeeper in the South Atlantic League. 

 

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