— Homemade mayonnaise is one of the best things you can do for a sandwich. Forget that anyone ever told you mayonnaise is tricky to make–it`s practically foolproof in a food processor. To make it, use the metal blade for 1 minute to mix 1 large egg with 1 teaspoon each of lemon juice, Dijon mustard and red wine vinegar and 3 tablespoons vegetable oil. Then, with the machine running, slowly drizzle 1 1/4 cups oil through the feed tube. You`ll hear the mixture thicken. Season to taste with salt, freshly ground pepper and any other flavorings you`d like–garlic, basil, anchovies, etc.
— Special effects:
Serrano peppers vary in the amount of heat they give off. You never know what to expect from one pepper to the next. To avoid surprises, always seed them; it`s the seeds and membrane that pack the real punch. That way you`ll never get more than you can handle. You can always add more, but once they`re in, they`re in to stay.
Ancho chilies are dried poblano peppers. You can buy them in almost any Mexican grocery and some large supermarkets.
Walnut oil is a deeply flavored, golden-hued oil. Just a drop of it in a dressing or sauce will attract attention–its flavor is unmistakably delicious. It`s expensive, but a little bit goes a very long way. Walnut oil becomes rancid more quickly than most vegetable oils. Make sure you purchase fresh oil. Once home, refrigerate the oil if you`ll use it quickly. For longer storage, freeze the oil in small quantities.
— Super sandwich savvy:
Use high-quality bread and rolls, homemade or purchased, on hand in the freezer.
Butter and broil the crust or bread.
Use fresh, tasty filling in generous amounts.
Use colorful, seasonal garnishes.
— Sensational sandwich combinations:
Sliced apples, gorgonzola cheese, prosciutto and leaf lettuce.
Avocado, tomato and bacon.
Paper-thin slices of cucumber with goat cheese and sun-dried tomatoes.
— Improvisations:
Serve the ancho chili chicken in a pasta salad.
Roll it into a flour tortilla along with a handful of sliced lettuce and cilantro leaves.
Tuck it into toasted pita pockets and add some sliced tomatoes.
