Curried Chicken Salad Wrap
recipe, page 97
Turkey Reuben
recipe, page 96
(making the perfect sandwich)
I met one of my best friends working at the New York deli. Ray taught me how to make the
perfect sandwich, and, to this day, I have found none better. He had a strategy for building a
sandwich and believed all ingredients should serve a purpose. He would gently lay out the
bread on a clean surface, slather on the condiments, then add the veggies. He used whole
leaf lettuce—not the overshredded kind you see so often now—and freshly cut tomatoes.
Onions or hot peppers were options if you liked a little kick. Then he layered on thinly sliced
meat and cheese to hold the veggies in place until he could add the top piece of bread and
cut the sandwich. He’d either wrap the creation in parchment paper or use toothpicks to
hold everything together. By the time he was finished, Ray would wind up with a sandwich
so full, it could easily serve two.
