Which "Wich" Bewitches You?

Back to school is now.  This is that time of year.  My mom always made sure I had a new "Now" outfit for the first day.  She believed it was like a talisman to wear with confidence and would ensure the promise of a bright new school year ahead.

So, summer salads are waning, and sandwiches are beckoning.  Our corporate chefs have been brainstorming some of the new sandwich ideas of 2017 so that we don't have to eat last year's lunch! Nothing like a "fall-wich" to herald a new season and provide a trendy new take on the time-honored steady staple for a midday meal.  Let's face it, the sandwich is the "bread and butter" of lunch.

Here are some of the ideas showing up in magazines and on menus.  I have my favorites. You?

- Sandwiches serving up comfort food fillings, with leftovers claiming a coveted spot:
     The 3 "Ps" of perfection -
     . pot roast
     . the parmesans (chicken & eggplant)
     . pork roast

- Mini Sliders - remember that "tiny is big" thing.

- Asian Banh Mi - close your eyes and imagine a thin-crusted baguette topped with yummy
 ingredients:  roasted pork sliced and stacked in layers, pickled vegetables with a kick and a
 punch of vinegar, a swath of a creamy layer and finished with fresh cilantro, mint, and even
 jalapeno.

- Asian Meatball - bathed in a teriyaki glaze.

- "Toasts" are still going strong - and just like their "homophone" cousins, they are a grand gesture of good taste - start toasting up a storm and channeling culinary creativity with the likes of:

    . mashed avocado and citrus vinagrette on hearty multi-grained bread
    . ricotta toast with figs, a honey drizzle, and a salty pistachio sprinkle
    . tomato with garlic and olive oil, salt and pepper

- Sweet and Savory Mash-Up - try adding a sweet/savory jam - like bacon, onion, or tomato - to a turkey sandwich.  It's pure heaven.

- Fried Chicken on a bakery bun with a crispy lettuce layer - Lloyd's all-time favorite.

- The Cuban - "cha cha cha" - a panini-like pressed sandwich layered up with roast pork,
  swiss cheese, and the all-important pickle - I could live on pickles alone!

- Updated, Upgraded, and Up-Leveled Egg Salad (recipe and confession to follow)

Okay, I'm admitting it.  Don't judge me.  My name is Joni, a mayonnaise hater.  It's both a taste and a texture thing.  My daughter, Lauren, is mayo averse and resistant too.  Nature or nurture?  We are always testing and tasting new ways to add a moist and interesting pop without all that gloppiness.  So here's our take on Egg Salad.  It's sophisticated, flavorful, and clean.

Ingredients

1/4 C. extra virgin olive oil (or more to taste)
8 large hardboiled eggs (mashed but chunky)
Sundried tomatoes chopped (amount to taste)
Pitted Kalamata olives sliced (amount to taste)
Spread on honey wheat and top with sea salt, pepper, and smoked paprika (Yes, I'm Hungarian)
Top with fresh spinach or peppery arugula

Possible add-ins - snipped chives, a small tsp. of dijon mustard - sub stuffed green olives for Kalamata

Give it a try and let us know "egg-zactly" what you think.