The story of this sandwich is as much a tale of the bread as it is the sandwich. Although we are somewhat ‘accomplished novices’ in making sourdough breads, this was our first attempt at making a baguette. This deceptively simple bread was anything but. Several things went wrong: after the final rise the baguettes looked amazing, big and puffy and we were congratulating ourselves on being such good students of Peter Reinhart. However, we had not done the final proofing on the baking sheet and, in transferring them, ended up loosing about 30 percent of their size. As a result, they are very solid inside, and not soft and airy like real baguettes. We also managed to somehow get the crust too crunchy. It should be mentioned that our oven is terribly old and very unreliable, which turns all our baking into exercises in patience and surprises. The taste was decent however, and although not the stuff of Boulangerie Pierre & Patisserie legend, the baguettes performed creditably in a number of sandwiches, such as this one with salami and cheese.
Wendie said: “This is the ultimate vegetarian sandwich. I have been threatening to make this for Anders since our recent trip to Denmark inspired us delve more deeply into the world of sandwiches. While I am convinced that Anders’ Y chromosome predisposes him to a love of all things meat, I was convinced that even he would be wooed by the taste of freshly grilled veggies united with homemade tapenade on a lightly toasted roll. What else could you ask for?”
Anders replied: “Meat!”
That’s how our discussions sometimes goes, but Wendie always wins of course. 🙂 This is, however, a great meal. We highly recommend that you take the time to go shopping for tarragon mustard, as it works much better on this sandwich than regular plain mustard. Anders loved this sandwich, so it’s not just for vegetarians.
We love lavash crackers, and I mean really love them, and we’ll typically eat them just plain. Sometimes though, it’s good to add a little extra, and since we were grilling vegetables yesterday, we thought this little appetizer would be a great way to use the lavash. In this case we didn’t score the lavash before baking so instead we broke it into large rustic pieces. That’s another great way of presenting them, and of course with bigger pieces comes the opportunity to layer other ingredients on top.