Wednesday, February 4, 2009
An Entrepreneurial Spark
So I have no intention to switch into Mendoza (the Business school), but I do think I could make a pretty penny over here in Spain as a sandwich artisan. That’s right, a sandwich artisan. Sandwich making is neither for…the mild-hearted (I wonder how many people expected me to say ‘men’ there…it was tempting, I’m not gonna lie) nor the stoic. It requires both courage and passion to find the perfect combination of meats, cheeses, and veggies...and that’s only if you’re feeling tame.
As much as I love my Spanish cooking in all its paella-founded glory, I must say they receive quite low marks in the sandwich-making category. Their only contribution to this art is the bocadillo—a baguette with one meat (usually cold), occasionally some cheese, and rarely toasted. Really? That’s the best you can do, Spain? Yesterday at Fund (Foond) lunch, I, an amateur sandwichista at best, had the impulse to take one of the many pieces of bread they offer (I swear Jesus is back there miracling bread; they serve us so much!), dipped it in my primo concoction of oil, vinegar, salt, and pepper, then added a piece of their amazing Chicken Teriyaki. Bada bing-the best sandwich I’ve had since I’ve been here.
Don’t take me for a boaster (although it was so delish I made another after dessert), I’ve had better sandwiches, but not in Spain. Therefore, I am entertaining the notion of founding my own sandwich shop here in (not so) Sunny Spain. These hand-crafted gifts of love will involve some degree of creativity and certainly temperature contrasts, fundamental to the perfect sandwich. Interesting how well hot and cold complement each other, eh? Warm apple pie and ice cream? Toasted bread and cold cuts? Although warm all around works, too. The sandwich after all is one of the most heartwarming, besides convenient, meals that exist. Toasted baguette with lightly battered chicken, bacon, and swiss (← 5 pts. if you can name this sandwich)…money in my bank.
Who here thinks Villarina’s/Biksbees/Panera belongs in Spain? This guy. Who here thinks he should run said goldmine? Yea, me too.
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Son, from fashionista to sandwichista. Potential shop's name- La Sandwicheria.
ReplyDeleteJavs, I don't think you realize but this post is tormenting me. Sitting in front of me as I type is a foot-long chicken and bacon ranch on honey oat, but because I'm in the Lafo cluster, I can't eat it, my first meal of the day. Instead, I'm salivating over your bocadillo. Thanks, friend, Thanks.
ReplyDeleteA