If you grew up here in Franklin back in the late ’60s, you ate your lunchtime tuna fish sandwich on white bread. Most likely Sunbeam which had a preternaturally cute little girl eating a slice of the bread on the wrapper. A few years later, Roman Meal appeared in our lunch bags as a healthier alternative, but, if you consider the texture, it really was just white bread tinted brown.
I’m not sure exactly when it happend, but somewhere along the way, white bread fell out of favor. Rye and pumpernickle and whole grains became the smart options. White bread was as passe as white rice. It was one of those things–like Velveeta–that you didn’t want to have in your shopping cart when you met up with a nosy neighbor in the dairy aisle.
But dadgumit…somethings just taste better on white bread. Like a BLT. Or tuna fish.
And this time of year, a turkey sandwich. Here’s how I make mine:
- take two slices of Pepperidge Farm white bread
- spread liberally with Hellman’s mayonnaise
- add leftover Thanksgiving turkey
- add a dash of Kosher salt and a couple of grinds of black pepper
- 1 slice aged Swiss cheese (optional)
- top with fresh leaf or Bibb lettuce
Now that is a great sandwich. Especially because you’re only going to have that turkey a couple of times a year.
And if you run out of turkey before you run out of bread, try it with tuna fish.