Over past few days, a friendly, non-violent discussion has erupted within a small group of bloggers, specifically us, Al the Stargeezer, and Rick the non-geek geek. Presumably this discussion has spilled beyond this triumvirate and some of you may be wondering what it’s all about. It’s all about sandwiches, for goodness sake. Sandwiches!
It all started when Rick wrote about making ham and salmon sandwiches for his 40-year poker group. In fact he said he has made ham and salmon sandwiches for this group for all of the forty years that he’s been part of it. And they used to meet monthly, but not any more.
I innocently asked Rick whether he meant ham and salmon sandwiches, or ham sandwiches and salmon sandwiches, since the latter pair sounded good, but the former combination sounded terrible.
Now, I had quietly told Al not long ago about this delicacy that has been enjoyed in my family since way before I was born, and he goes and blabs to Rick, and the whole thing is getting out of hand, which is bad for a sandwich, however you make it.
So, to set the record straight, Suzy and I are guilty as charged of making, eating and loving peanut butter and onion sandwiches. Of course Suzy thought the entire LeRoy family was as nutty as a fruitcake when we offered her the first one. But as game as she is, she took one bite and was instantly converted to a believer.
For you folks out there, this may be hard to believe, so we offer you the recipe and process to try for yourselves.
First, take two slices of good bread for each sandwich. That’s the common part with most other sandwiches. We usually use a bread that is high in fiber, but we know some of you stick to good old white bread. Like when you were little kids. And you didn’t like the crust. And Mom said eat it anyway!
So far this isn’t any different than a peanut butter and jelly sandwich. But the anticipation is killing you, isn’t it?
Here comes the good part! Take a nice big sweet red onion (or you can use a Vidalia or Walla Walla if you have it). Take off that papery outside skin, and slice right through the middle of the onion. And you now have a choice – you can make one thick slice (1/4 inch), or if you are good with a knife, make a pile of thin slices.
Now, assemble the two halves. It’s easier if you pick up the mayonnaise half and put it on top of the peanut butter and onion side. Otherwise, the onion slices may fall on the floor, and what a waste that would be.
Don’t eat it yet. Pour each participant a big glass of cold milk. We prefer nonfat, but it’s your choice if you’ve come this far with us.
And that’s today’s food news from … Our Life on Wheels! And our apologies to Mike McFall, who doesn’t do blogs with food in them!