Happy Sandwich Day! (Nov 3rd)

Did you know the National Sandwich Day is celebrated annually on November 3rd to commemorate one of the most popular comfort foods of all time and the most popular lunch in USA!


Legend has it that John Montagu, 4th Earl of Sandwich invented it. A travel book titled Tour to London by Pierre Jean Grosley, explores the popular rumour that meat in bread sustained Lord Sandwich at the gambling table. 
In India, while we don’t know the exact origin, the Portuguese are known to have brought the popular pav or soft bun to the shore, which popularized the idea of bread with filling. The coming of the British ofcourse made us adapt to the idea of fresh bread with a repertoire of food stuffing.
Over time we have witnessed different forms of sandwiches with different fillings, to be enjoyed at different occasions, such as, picnics, tea-time, breakfast or dinner time.
We don’t have to look far to see just how it has stood the test of time. Novelty Dairy & Stores in Jangpura has been selling sandwiches for over 40 years. Their selection includes pork ham, chicken and tuna apart from vegetarian. The present-generation owner Sidharth Swarup says, “This is one staple. There has not been a day when the sandwiches are not sold out. We have been selling the same variety for years now.” Their clientele includes children, office-goers and all those who love the offering and want to carry it home to make a meal out of.
So what makes a good sandwich? According to Chef Michael Swamy, “the crispiness, softness and chewiness of the bread, altogether define a good sandwich.” His personal favourite is a simple cucumber cold sandwich or a Cubano- pulled pork with pickles and mustard.
The trend of sandwiches has only been on an upswing, given our busy lifestyle. According to Chef Kabir Chugh, of the bistro, The Turkey Project, “I can’t imagine a menu without a sandwich as everyone nowadays is in a hurry and there can’t be anything more non messy and quick to toss up as this.”
Not many know but it is also considered “sacred food” among chefs as in the midst of all the cooking, they usually help themselves to any  curry or dish, scraping it off with a slice of oven-fresh bread. It is easy, wholesome and convenient. Everyone loves it!

Recipe
Croque Madame 
-2 toasted savoury brioche bread slices
-Cheese sauce of bechamel, gruyere cheese, Dijon mustard & nutmeg also my secret addition : dash of Worcestershire sauce.
-‎ a sunny side up egg
-‎ butter tossed pork ham


Arrange : Toasted brioche - Cheese sauce - Ham - cheese sauce - toasted brioche - cheese sauce - sunny side up egg


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