Inspired by the fact that August is National Sandwich Month—who decides these things?—I’m thinking about one of the best sandwich breads ever.
I do my best to avoid white starches, but a burger just isn’t a burger on whole wheat, you know?
A good ham and brie requires a baguette.
And it’s not a Caledonia Kitchen turkey sandwich without homemade focaccia bread.
Wha..? You’ve never heard of a Caledonia Kitchen turkey sandwich? Allow me to enlighten you.
In another lifetime, I owned a small café in Sausalito, just across the Golden Gate Bridge from San Francisco. It was on Caledonia Street, and called Caledonia Kitchen, and our turkey sandwich was hands-down the most popular item on the menu—a fact which I attribute to the homemade focaccia (click for the recipe) it was served on.
Sure, the sandwich included other yummy things like house-roasted turkey, roasted red peppers, mozzarella, mixed greens, and honey-Dijon. But the focaccia is what made it special.
It was fluffy on the inside. Finger-lickingly saturated with olive oil on the outside. And crunchy with salt.
We made a sheet pan or two every day. Some got cut into sticks to serve with salads, but most got cut into squares for sandwiches.
Fifteen years later, there are just a handful of café recipes I make regularly. Focaccia is definitely one of them. And my husband makes it even more often than I do (he made the bread in these photos).
(Chocolate Chip Cookies are another.)
We love homemade focaccia for heirloom tomato sandwiches. Grilled eggplant sandwiches. And when we’re feeling nostalgic, Caledonia Kitchen turkey sandwiches.
Sometimes eating well is more about being satisfied than being healthy, right?
A happy Sandwich Month to you.