A Tale of Two Half-Sandwiches

I went to Heidi's, a New York-esque deli on H street near 17th in DC, and ordered the salami and provolone sandwich on fresh ciabatta with red onions, spicy mustard and lettuce. I had been here before and knew they made good sized, good quality, good tasting sandwiches. I had even gotten the salami before and quite enjoyed it. I actually eat salami and related meats quite rarely, but quite enjoyed my Heidi's version enough about 6 months ago that I randomly decided to get it again. Plus all of their sandwiches are easily large enough to really be two lunches, so in a cash and calorie saving move, I already had the second half wrapped up and in the office fridge for the next day's lunch before I even cracked the first half.

Somewhat unfortunately, this sandwich was not quite as memorable as the first. The bread was crusty but quite brittle and stale, and didn't even seem like the same bread as the pillowy, chewy “fresh” ciabatta I had had last time. The lettuce was kind of wilty and added nothing to the sandwich, and they forgot the provolone. They also went way too heavy on the mustard. The salami was generous and nice and tangy, and red onions make everything better, but the complements were not making this a truly enjoyable half-sandwich. I dreaded the next day's lunch a little and knocked Heidi's down my list of lunch places near the White House.

When it came down to eating the other half of the sandwich the next day, I was none too excited. I decided that it really could not be messed up too much more than Heidi's already had, so I decided to go out on a limb and try to make this sandwich better using my limited resources at work.

First I needed to make that bread moister – it was barely even edible the day prior. I also needed to bring out some lacking flavors and lose a little of the mustard. So I discarded the lame lettuce and with it about a third of the mustard. I also sprinkled a little water on each side of the sandwich bread and decided to go for a hot sandwich to help the bread moisten with this added water and draw out the flavors of the salami more by heating the sandwich. So I wrapped this now-wetted hunk of weird sandwich in its paper and stuck it in the microwave on high for over a minute. When it was done, it was hot and sizzling. I let it cool and opened the paper....

To my delight, the bread was nice and moist, and the now-cooked salami and onions were as well, with the help of the added moisture that sort of steamed and sizzled the sandwich within the confines of its paper cooking vessel. The salami tasted richer, tangier and deeper and played great with the tender and flavorful onions, the remaining mustard and the way-less-stale bread. It tasted more decadent now, even though the only thing I added was water. It actually turned into a really tasty half-sandwich. Really tasty! And the texture was nice as well – it even appeared quite appetizing after the mangling it went through.

While my “MacGuyver” cooking tactics might have been a little low-brow, the ultimate sandwich reminded of something of a much higher quality, but at the very least was far more edible and enjoyable than the “fresher” first half from Heidi's the day before. Sometimes you do what you have to do to enjoy your lunch. Or maybe I'm just weird and got lucky this time.

Dream Sandwich

Every once in a while I come across a dish at a restaurant or other eatery that literally impresses me to the point of sheer happiness. Something as simple as an incredible soup or inventive pizza can make me remember a place for a lifetime. A dream dish, so to speak.

Take Bread Line, a popular soup, sandwich and salad joint near the White House (near Penn and H). They use fresh, top line ingredients in creative uses and have different menu items each day. However, the place is overwhelming to say the least, as its always packed and zooey, yet the order taker seems to only be focused on you as soon as you're within his eyesight and he's barking for your order ten people back. Some people don't have the heart for it. Or the wallet, with most orders coming to at least ten if not fifteen dollars for lunch.

Needless to say there is still a lot of hype around it and it is one of the best lunch places around. But to this point I've never been all that impressed. The soups seem lazy, the salads heavy and most of the special sandwiches a little overdone. So lately when I have ended up there, I've found my niche in their regular menu items. Often overlooked, this section contains some of the finer and simpler sandwiches than their far more hyped "special" brethren.

Which gets us to the turkey. The very first regular sandwich on the menu is so hidden away by all the specials and other garbage that my colleague, who has been going there for years, was unaware of the existence of the turkey until my recent discovery of it.

And oh what a discovery! It is so simple, so well done and so mouthwatering. It is a sandwich I'll be craving for a long time, and I'll have to restrain myself with lunches brought from home so as not to go and order it for 8 or more dollars several times per week.

Just imagine. Moist, fresh turkey, roasted daily in house – white and dark meat, piled high on Bread Line's own freshly baked, soft and pillowy ciabatta. Add a big pile of wild greens and a squirt of flavorful, delectable Russian dressing (no cheese needed) and it's done and perfect. It is a simple, delicious and masterful delight. The perfect meld of flavors and textures. Unparalleled in turkey sandwiches I've ever had before.

So now I can believe a little of the Bread Line hype, as long as they never get rid of the turkey sandwich. My dream sandwich. It's not every day I find a dish anywhere I'd be willing to dream about. So Bread Line deserves the credit – finally.

White House Christmas Food

I guess one of the best perks of working for the President (non-politically) is the occasional invite to the White House for an evening of great food, drink and photo opp with the President and First Lady (publishing forthcoming). This was the case last week when four from my office (myself, Rebecca, Nora and Maggie), along with our dates, attended a White House Christmas Party. As one of the best perks of being my reader, is getting a chance to glance at the photos - namely of the food. Enjoy!

The Cuisine

Long view of the dinner selections showing lobster and cucumber salad in front of shaved prime rib. Not pictured (sadly) was the amazing lamb chop lollipops and cheddar grits. Also missing a picture of the bar, including the very spiked, very delicious egg nog. Lastly, I'm missing our photo with the President and First Lady - I haven't received it yet, but didn't want you all to miss out any longer on the rest of the festivities.

The cheese end of the table - yes that IS a six-inch-high brie on the right

Lox

Shaved Ham beside Potato Gratin

Rolls next to Asparagus Dippers

Lobster and cucumber salad next to prime rib

Enormous Shrimp Cocktail of Enormous Shrimps with Two Dipping Sauces

Dessert

One of the luxurious dessert tables. Dessert looked beautiful and was overall tasty but didn't blow any of us away. The little caramel truffles were actually my favorite thing on the entire table, but we collectively sampled almost everything.

Patriotic Spice Cupcakes overlooking Bread Pudding

Spangled Star Christmas Cookies and Warm Blueberry Cobbler

Chiffon cake (I think) and pecan squares

Handmade caramels and truffles behind remnants of chocolate log

Company

Jen, Nora & Maggie

Becca & Mike

Yours Truly, and Julia looking fantastic

Merry Christmas, Happy Chanukkah, Happy New Year's and Happy Holidays!