Picnic Sandos. See Wrig and Mule moving in for an attack?
Pita sandos with home grown sprouts and homemade mayo.
In my family, making the perfect sandwich is a highly revered and respected skill. It is an art form that focuses on the delicate balance of ingredients, food pairings and the strategic placement of condiments.
We do not call sandwiches sammies, hoagies or submarines - we call them "sandos". The word was most likely plucked from my father's vast made-up vocabulary. He uses this vernacular often with conviction and a straight face. For this, my brothers and sisters and I have grown up thinking that words like sando (sandwich), broccolada (broccoli) and popeeyay (newspaper?) are real.
During my formative years, it became quite clear that I was the family's prodigal sandwich maker of my generation. My father noted my sando's carefully overlapped cheese slices and the ingredients' impeccable wet to dry ratio. When spreading on mustard, I was especially careful to give the bottle a quick hard shake, as to prevent the splatter from the dreaded bottle fart. Maybe I picked up on these things while watching my Dad, or maybe I inherently always knew them.
At the beginning of the summer following 5th grade, I had become Dad's stand-in sandwich maker while he was away at work. Before I knew it, I was doling out giant Yogi Bear-style picnic sandwiches to my siblings and their Kool-Aid mustachioed neighborhood friends. By the end of the summer, my brother dubbed me "The Great Sandolio."
Coming from a long lineage of Sandolios, there is a lot to live up to. I feel the pressure of having to stay up on the latest and greatest developments in sandwich artistry. Which brings me to the point of all of this: I've began growing my own alfalfa sprouts. And to top it all off, I've learned to whip up homemade mayonnaise. Can you see where this is going? I am obsessed with this sando business.
How to Sprout Sprouts:
Growing your own sprouts is incredibly easy and can be done anywhere. To do so, you must have a sprouting jar (just a large jar with a screen-top lid). You can rig up your own or buy one like mine. Then, pour in enough sprout seeds to cover the base of your jar. Fill jar with water and let seeds soak overnight in a dark place. The next morning, drain the water out of the jar through the screen-top lid. For the next few days, rinse and drain your sproutlings twice a day, always returning them to their dark home. In about 5-6 days, your jar will be filled with tufts of lovely white sprouts. When you're ready to eat them, place the jar in a sunny spot for a couple of hours. The sprouts will turn green and they will be ready for eating!
Molly's homemade mayo. Photo by Molly Wizenburg.
This is Molly Wizenberg's (of Orangette) mayonnaise recipe. It is delicious and zippy and a perfect accompaniment to home grown alfalfa sprouts. This recipe takes a little bit of elbow grease (whisk, whisk, whisk!), but it is definitely worth the toil.
* 1 large egg yolk
* 1 1/2 teaspoons fresh lemon juice
* 1 teaspoon white wine vinegar
* 1/4 teaspoon Dijon mustard
* 1/2 teaspoon salt plus more to taste
* 3/4 cup canola oil, divided
Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds. Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.