Read the resume of any writer and you’re bound to find a bunch of apron jobs muddying up his/her early career path. But there’s a silver lining to the suffering. Every once and a while this kind of glamorous job history can yield brilliant insights. Spending eleven months as a certified Subway “Sandwich Artist” left me with more than an unbridled revulsion to the smell of salami. It gave me the secret to fast delicious lunches: prepare and localize the ingredients!
The Sandwich Center
Fill one of your fridge’s crisper drawers or, if you prefer, a plastic bin with:
- Tupperware containers (or baggies) of washed shredded lettuce, sliced tomatoes, and any other of your favourite prepped veggies
- Ziplocked lunch-meats
- Pre-sliced cheese
- Easy squeeze condiments
- Fruit (apples/oranges/grapes etc.)
- Juice boxes
- Mini yogurts
All you do is take The Sandwich Center drawer out of the fridge and plop it down on the counter, then you’re ready to Bread-Bag-and-Go! Even my hubby started making his own healthy lunches with the oh-so-scientific implementation of The Sandwich Center. Until, of course, the novelty (and the ham) ran out. men. sigh.
Note: I’m sure you’ve noticed the catch. Just like on those cooking shows with those handy glass bowls prefilled with chopped/minced/julienned/etc. ingredients, the veggie prep is the challenge here. I’m sure Rachael Ray and Bobby Flay have lackeys who chop up all their green peppers, but you and I are on our own. So turn on some tunes, slice up some tomatoes, and get ready for a week of easy breezy “sandwich artistry”.