I honestly just want sandwiches. In the time of a pandemic, in the time of not-a-pandemic: sandwiches.
Sure, I eat other stuff. I eat soups and salads. I eat puréed kale stems and various things over rice. I love this cabbage casserole. But if every mealtime could have a sandwich component, I think the world would probably be a little better: an open-face pimiento cheese situation, a spicy Korean pork moment, a taco (which, yes, is a sandwich, don’t @ me).
I don’t think I need to explain further, then, when I say the first recipe I tried from chef Matty Matheson’s latest book,