Jeff Gordinier, New York Times:
It is one of life’s nagging mysteries: Why is a sandwich you order at a restaurant so invariably and intensely better than a sandwich you make at home?I'd say it depends on what restaurants you go to. I hardly ever confront that problem.
Is there some immense secret realm of sandwich-master knowledge that mere mortals have no access to? Why do you find yourself in the kitchen, pressed for time, bereft of inspiration, staring slack-jawed into the refrigerator and succumbing to yet another bland slapped-together calorie blast of cold turkey and mealy tomatoes on supermarket white? With every bite, you taste only regret.
Then again, you might be an idiot.
|Many grocery stores nowadays sell actual bread, and it will make a difference. This one, as it happens, is from a restaurant, Parsley in Denver.|