Folks, it’s time for another one of my revelations. Listen, since I was 3 I’ve dressed my morning sandwiches in pretty much the same way: butter, some cheese and then perhaps some ham, veg or jam on top. That’s the way you make a proper sandwich, right? That’s the classic proportions, right? You couldn’t possibly put more layers on to that, could you? I mean if you fancied something else you’d have to wait and put that on your next sandwich, right?
No, friends, it doesn’t have to be that way. It doesn’t have to be either or. The secret is: both, all of it, at once. I don’t know how it happened really, a lucky mistake I guess, but, I’ve found the path to the best sandwich ever (I’m not even exaggerating.)
Ready? Here it comes: you take the best sourdough bread you can find (the one that has the same kilo-price as gold), you put butter on it; then you put cream cheese on it; then some nice hard cheese, and then, your chaperon, tomato. And then olive oil.
Listen, I know what’s gonna happen when you make this sandwich the first time. You’ll go: Do I really need the butter, it’s just gonna disappear under the cream cheese anyway? No, yes, you need it! True, you won’t see it, but it will work wonders, quietly. And then, next, you’ll go: Ok, honestly, I’ve just added three layers of fat, I think I’ll skip the olive oil. No you won’t. YOU WILL ADD THE OIL. Just trust me and do as I say. Ok?
I mean something HAPPENS when you put 4 layers of on a sandwich. It starts to glow. It starts to levitate. So you see, making this sandwich is about learning how to say: I don’t have to choose, it’s not either or, or the next time – it’s both, it’s everything, it’s NOW.
- Sourdough bread
- Butter (I always use salted)
- Cream cheese
- (Optional) Hard cheese, aged, crumbly and dry, like Manchego or Swedish Prästost
- Cocktail/heirloom tomatoes
- Extra virgin olive oil
- Flaky sea salt
- (Optional) Pepper
- (Optional) Fresh basil
- Assemble in the given order.