I overdid it on the smoked ham lately so my kids have been demanding change. After a spate of turkey, I thought it would be safe to dip my toe back into ham, this time rosemary ham. The remaining contents of my fridge were like logs at sea, adrift and scattered. So I gave them all a home in this sandwich: feta, arugula, and a cilantro sauce, paired with the ham. A little odd, maybe, but my kids liked it as much as they did the satsumas (and foliage) and yogurt for dessert.
What's your favorite unexpected sandwich combo? Share your creations in the comments.
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Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.
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