I spent three years working at Trover and bringing my lunch in a plastic bag. These lunches invariably contained sandwiches on whole-wheat bread, and though I went through phases regarding the filling (tuna, peanut butter and jelly, peanut butter and pickle), I generally came back to slices of turkey, on romaine lettuce or “spring mix,” with mayonnaise.
Now, I started working from home every day nine months ago, leaving me a bit at a loss. The constraints on my lunch (must tolerate refrigeration, must fit into reusable containers, must be edible on a half-hour break) were suddenly removed, but I continued to act as if they were still in place. I put things on a plate and I sliced up the apple.
Then I moved to London and found analogs to the American lunch ingredients, and still kept eating the same lunch. Admittedly, some of this was a comfort-familiarity ritual, but I’m past that now and it’s about time lunch and I started mixing it up.
To wit: this week I bought some French bread, and salami, and a tomato. I have blown my own mind. I am tossed amidst the shattering waves like driftwood in the brainstorms this has unleashed! On the ocean, I guess! In the metaphor!
So salami and turkey taste good together, especially on crusty bread. Would you like me to share with you some of the other revolutionary sandwich innovations/relevations? Innelvations? Revolevinnotrons.
- Using pepperoni instead of salami
- Toasting the bread
- Cutting it in half, for greater ease of gripping
- Cutting it in half diagonally
- Maybe get that lettuce with shredded carrots
- Shit, I know this is crazy
- Just hang on
- We are going into flavor hyperspace
Of course these sandwiches are not as healthy as the more fibrous, less-sausaged original version. There is a price to pay for joy, my friends, and that price is paid in belt loops. I’m never going back. Those who say you can enjoy food and lose weight are chasing a fool’s dream, and anyone who acts like they aren’t is profiting by it.
