January is a great month for sandwiches. They’re a fun departure from the elaborate cookery of the holiday months and a great way to use leftovers or get your veggies in. If you’re not the kind of person who stacks vegetables between two slices, just about any sandwich pairs well with a side salad or greens.
Thankfully, you can make just about anything into a sandwich: broccoli rabe with crispy pepper bits, a frittata with lightly salted greens, pernil, and so on. Yet that doesn’t mean any sandwich will do. I am particular about sandwiches, and I’m guessing you are too: It’s why I often prefer to make them at home.
We produce reported pieces, profiles, interviews, and rants about what’s broken in the food world (there’s a lot) and how to change things for the better. People sometimes tell me to just keep politics out of it. Respectfully: No. Food is political. We can’t and won’t ignore that.