“Since we’re going to Wilmington tomorrow, why don’t we stop at Which Wich and grab lunch?”
“Yes!”
Sandwiches are our go-to around here, our what-do-you-want-for-your-birthday meal, our road food, and our takeout favorites.
We love Subway, grinders from our favorite pizzeria in Massachusetts, Paisanos, and as I mentioned, Which Wich, but there’s nothing like a homemade grinder, a quick PB&J, or a hot and crispy panini.
When I stopped eating meat, I imagined I would be done eating sandwiches for the most part, but they’re even better now, especially considering my love for cheese. Pepperjack, Swiss, American, cheddar, and more all fit nicely on a sandwich with onions, peppers, pickles, tomatoes, lettuce, oil, and vinegar. Toasting it marries the flavors together, melts the cheese, and warms the outside of the thick bread in thick, crispy ridges.
We’ve been eating paninis for a few years now. It’s like a bumpy grilled cheese that makes quite the mess, but it’s worth it. You can purchase an electric panini press, but if you like you can still make them cheaper. Use a cast iron pan and a brick wrapped in foil, a cast iron panini hand press, or anything else that’s heavy to squish it while you grill it. Try this on your next panini or grilled sandwich:
- Two of your favorite cheeses (Two is best because the contrast brings out the flavor of the individual cheese.)
- spicy mustard, yellow mustard, mayo, oil, vinegar, and/or any other topping you love
- onion, any type, sliced thinly
- thinly-sliced apple or pear
- good quality bread (homemade sourdough is best.)
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Teresa Forester Adams 