Okay, I know the blog has been a little sandwich-heavy lately and I promise I will get over it soon and move onto something else. But I was wondering if you could find it in your hearts to welcome one more sandwich into the fold. These Picnic Sandwiches with Shaved Radish, Poached Asparagus & 8-Minute Eggs to be exact. I mean, this is peak picnic season, these sandwiches were extremely called for, albeit not particularly well-timed. But hey, what can you do? They don’t have anything deep fried in them, which I realize is a bit of a change for me. And they’re hella colorful and loaded with veg. How can you say no?
This week Toronto had its first official heat wave of the season and I’m positively giddy. Yes, I know heat waves are uncomfortable and their frequency is further evidence that we well and truly effed-up the world, but I love them. As a person who is constantly in search of a large body of water to jump into, I really appreciate this level of heat. You can live in your bikini, pop in the water, get out and wait to get hot again, then rinse and repeat. Also, during a heat wave, it’s perfectly respectable ( I realize we may defer on our idea of respectable) to eat ice cream with every meal. When you really think about it, today’s Salted Vanilla Affogato is just an elaborate plot to put ice cream in your morning coffee. You wouldn’t fight me on that, right? Didn’t think so.
Before I get to these Fried Chicken Sandwiches with Scotch Bonnet Marmalade Glaze and Coconut Slaw, I want to take you on a walk down memory lane. If you’re not so much about the walk or the lane but very much about the sandwich, feel free to scroll down to the recipe. But if you’re into stories of humbling humiliation you might want to stick around. I swear it will all relate back to these beautiful sandwiches. Alright, here we go.