Recipe: feta artichoke sandwich
I’m going next door… to Utah. It’s just a quick trip for the Evo Conference taking place in Park City. I’ll be teaching a photography workshop with a panel of supah fine laydeez including the funniest one of all. Additionally, I’ll be shooting Todd and Diane in action during their photography workshop at the conference. I guarantee they will have some good beta to share – which is why it’s so awesome that they’re teaching Food and Light with me and Matt Wright in Boulder this summer! Solid.
utah back in 2005… hopefully it will be tens of degrees cooler this time
Our monsoon season is here. Every afternoon the clouds build like a furrowed brow on the sky. In the distance there is a low rumble and a breeze begins to pick its way through the aspen leaves. We typically get a few strikes of lightning out yonder, then closer. The boom of the thunder nears until that big flash overhead and a crack so loud you feel it in your bones. There is the rush of air from the updraft and then the rain – glorious rain for the parched ground – drenches everything. I love it.
zing! (that one was kinda close)
Up here in the mountains, afternoon thunderstorms in summer are the norm. The orographics make for some incredible weather. However, down on the flats, the topography or lack thereof creates some dramatic weather in its own right. As the storms clear off and head east from our house, I watch with longing as the thunderheads billow high and set up pretty light shows for my friends in Boulder and Denver. You know what else they have down in Boulder and Denver that I long for? Snarf’s. It’s a sandwich shop. My favorite sandwich shop in town. [Of course, if you're in Williamsburg, that would have to be the Cheese Shop which makes THE best sandwiches. EVER.] If sandwiches are my favorite class of food and Snarf’s is my favorite sandwich joint in Boulder, then that sort of says something about their sandwiches. But I don’t go to Boulder every day and well – you know where this is going…
bread, artichokes, feta
pickles, prosciutto, lettuce, tomato, pesto
I’m hooked on Snarf’s. I even say it the way Snarf says his name in Thundercats. Ever watch Thundercats? I was an 80s cartoon junkie. Anyway… these sandwiches are so good that I’m willing to wait the THIRTY minutes it takes for the staff to slap it together. Everyone is willing to wait the THIRTY minutes which is why there is a line out the door at lunchtime. After standing around for my second thirty minutes, watching the staff and marveling at how slow they could possibly be, I punched their number into my phone. Now I call (way) ahead. Problem solved. I usually get the pastrami and Swiss – hold the onions, please. Snarf’s size. Toasted with mayo, mustard, pickles, hot peppers. That’s because it took too long for my old iphone1 to load the menu so I could peruse my other choices. I go with what works. But my buddy Jason sings the praises of Snarf’s feta and artichoke sandwich. I happened to have both feta and artichoke at home the other day.
pesto is the new mayo over here
There is just no way that this would be anything shy of OMFG! Sandwiches are brilliant like that. Put good stuff in and get a phenomenal sandwich out. Magic. It’s like magic. Be sure to use good bread. Ideally, you’d want some lovely baguette that is crusty on the outside and melt-in-your-mouth soft on the inside. That’s one thing I crave about a Snarf’s sandwich – the bread is amazeballs.
I deviated from the standard Snarf’s sandwich model because I needed to use up the pesto and Jeremy likes neither mustard nor mayonnaise. Pesto is good friends with artichoke and feta. They go way back. No problems there. It’s a salty-tangy lovefest. Seeing as lunch is my favorite meal and sandwiches are my favorite class of food, you must believe me when I say this sandwich for lunch is me running a victory lap draped in the flag of my home country, Happylandia.
pickle love (clap your hands!)
welcome to happylandia (not pictured: tomato – because this was Jeremy’s sandwich)
Feta Artichoke Sandwich
inspired by Snarfs
good bread like a crusty baguette
canned artichoke hearts, sliced
dill pickle, sliced lengthwise
Slice the bread in half lengthwise. Spread pesto on the bottom half of the bread and toast it if you desire. Layer feta (so it sticks to the pesto), then artichoke hearts, then prosciutto, pickles, lettuce, and tomato (optional). Top with the other half of the bread.