Sandwich Talk with Alison Lewis

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I’ve been doing a project for a company that requires me to work on-site a few days a week. The lunchtime pickings near their office are slim, so I usually prefer to take something in. Leftovers are fine, but I really like tucking into a good sandwich. The release of Alison Lewis’s first cookbook, 400 Best Sandwich Recipes: From Classics & Burgers to Wraps & Condiments (Robert Rose), arrived just in time.

Lewis, a longtime recipe developer and food consultant whose work has appeared in Cooking Light, Weight Watchers, Southern Living and other publications, has filled the book with tasty ideas for breakfast, lunch, dinner and even dessert. She also has a sizable section devoted to homemade condiments–aiolis, relishes, salsas and more.

I can’t wait for nectarines to peaches to come into season so I can make her Open-Faced Nectarine and Chevre Sandwich and Grilled Peach and Brie Sandwich (Lewis’s personal fave). Her Vietnamese-inspired Banh Mi Burgers, made with ground pork, are sure to turn up on our table this summer.

I asked Lewis about the importance of great condiments, her definition of the perfect sandwich (she should know!) and why she has her son to thank for the book.

You said your younger son, Zachary, came up with the idea for the book. How did that happen?

My publisher, Robert Rose, was looking for a hole in the cookbook market, and they publish single-subject cookbooks.

After months of ideas back and forth, I was on a conference call with my publisher discussing ideas, with my 3 children in the car. Zachary, said, “What about sandwiches?”

My publisher did some quick research, and he realized there was no bible of sandwiches. The rest was history.

But, wow, 400 sandwiches! Where did your inspiration come from?

Most of the recipes were inspired by sandwiches I love or have had in restaurants or while traveling. Some ideas came from friends’ suggestions and requests via social media.

I love that you devote so much space to condiments. Is a good homemade condiment the component that elevates a sandwich from OK to outstanding?

I believe so. What I really love about that chapter is so many also can be used as appetizers, Nectarine Relish, Pineapple Relish, Peach-Ginger Chutney and Southwestern Corn Salsa, to name a few

After developing all those sandwiches, burgers, wraps and condiments, how do you define the perfect sandwich?

Start with great bread and the freshest, most seasonal ingredients possible and add a great spread to top it off.

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Greek Chicken Salad Pita with Lemon Vinaigrette

When chicken salad comes to mind, I always think of a mayonnaise-bound concoction (not that I don’t enjoy that). But this chicken salad recipe, from Alison Lewis’s new book 400 Best Sandwich Recipes (Robert Rose) updates an old favorite with a fresh, bright-flavored, colorful spin. There’s no added salt in this recipe, because the feta and Kalamata olives add plenty of salty kick. If you don’t want to buy a whole jar of olives, look for Kalamatas that you can purchase by the pound at the supermarket salad bar, olive bar or deli case. Lewis recommends using leftover grilled chicken or rotisserie chicken. Or, to change it up, sub chopped, cooked shrimp for the poultry. Use whole wheat pita bread, if you can find it.

greek-chicken-salad

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Greek Chicken Salad Pita with Lemon Vinaigrette

Prep Time: 15 minutes

Yield: Serves 4

Ingredients

  1. 1/4 cup fresh lemon juice
  2. 2 tablespoons extra-virgin olive oil
  3. 1/8 teaspoon freshly ground black pepper
  4. 1 garlic clove, minced
  5. 2-1/2 cups chopped cooked chicken
  6. 1/2 cup finely chopped red bell pepper
  7. 1/2 cup finely chopped green bell pepper
  8. 3 tablespoons sliced pitted Kalamata olives
  9. 3 tablespoons diced red onion
  10. 1/4 cup crumbled feta cheese
  11. 2 tablespoons chopped flat-leaf (Italian) parsley
  12. 4 (6- to 8-inch) pitas with pockets
  13. 4 lettuce leaves
  14. 8 thin slices tomato (optional)

Instructions

Whisk together the first 4 ingredients in a small bowl.

Combine chicken, bell peppers, olives and onion in a large bowl. Add feta and parsley, and toss gently. Add dressing, and toss to coat.

Place pitas on a work surface. Tuck 1 lettuce leaf into each pita. Spoon chicken salad equally into pita pockets. Add tomatoes, if using.

Notes

Adapted from 400 Best Sandwich Recipes (Robert Rose).

http://nourishnetwork.com/2011/05/09/sandwich-talk-with-alison-lewis/

  • http://ingredientsinc.net Alison Lewis

    Thank you so much for featuring my book and the interview. My son, Zachary, loved to be included in the questions! :)

  • http://barbarabakes.com/ Barbara @ Barbara Bakes

    I recently review Alison’s great cookbook too. The Greek Chicken Salad Pita sounds like a must try.

  • http://www.cookincanuck.com Cookin’ Canuck

    I have a copy of Alison’s wonderful book and can’t wait to try this Greek chicken salad.