Very Special Sandwiches

Gift Baskets Meat & Cheese Platters Gourmet Foods Italian Imports Take Home and Serve

The Story of The Sandwich

Chef Brad Boisvert, Cure Artisan Meat and Cheese

While the sandwich had many forms before it was called the sandwich, from when the ancient Jewish sage Hillel the Elder is said to have wrapped lamb and herbs in unleavened bread in the manner of a modern wrap. To the middle ages where large pieces of bread know as tranches were used as plates then eaten, and we must not forget the open face sandwich from the Dutch. But the true naming of the sandwich did not come into play until the eighteenth century when John Montagu, 4th Earl of Sandwich, an eighteenth-century English aristocrat. It is said that he ordered his valet to bring him meat tucked between two pieces of bread. It was said that Lord of Sandwich was fond of this form of food because it allowed him to continue playing cards, while eating, without using a fork, and without getting his cards greasy from eating meat with his bare hands. Then the sandwich’s popularity increased in Spain and England dramatically during the nineteenth century, with the rise of industrial society and the working classes made fast, portable, and inexpensive meals a way of life. In London, for example, at least seventy street vendors were selling ham sandwiches by 1850; during that decade sandwich bars also became an important form of eating establishment in western Holland, typically serving liver and salt beef sandwiches.

In North America, the sandwich was first promoted as an elaborate meal at supper. By the early 20th century, as bread became a staple of the American diet, the sandwich became the same kind of popular, quick meal as was already widespread in the the rest of the world. Now sandwiches are enjoyed at all times of the day, breakfast, lunch, snacks and at picnics. Also, today our sandwiches are a lot more elaborate than liver and salted beef or just ham. A sandwich can be whatever you make it to be in between bread. At Cure we recommend you choose good bread from True Grain Bakery then put some of our in house cured, smoked, or roasted meats. From pastrami to smoked turkey, house smoked hams and many more. Do not forget some cheese and of course the condiments…

Greek Salad with Romaine Lettuce

Recipe courtesy Grant Easterbrook, The Olive Station 225 Canada Avenue, Downtown Duncan

Ingredients

1 large head romaine lettuce, washed and torn into bite size pieces 1 medium cucumber, peeled, seeded and sliced in half 1 cup cherry tomatos, cut in half 1/2 cup pitted Kalamata olives 1/3 cup crumbled feta cheese 1/2 small red onion, separated into individual slices (for garnish) 1 tsp dried mint

Dressing: 1 garlic clove, minced 1/4 cup Milanese Gremolata olive oil 1 tbsp fresh lemon juice 3 tbsp Oregano white balsamic vinegar sea salt and freshly ground pepper to taste

Directions

Prepare the greek salad dressing first by combining the Milanese Gremolata olive oil, lemon juice, Oregano balsamic vinegar, and garlic. Whisk together and refrigerate for 15 minutes so the flavours blend. Meanwhile, you can prepare your lettuce and vegetables and place in a large bowl. Just before serving, pour the dressing over salad, sprinkle with sea salt and ground pepper and toss. Add the Kalamata olives and feta cheese and lightly toss again. Garnish with the red onion slices and sprinkle the mint over the top