RECIPE #207, DAY #250
ORIGINAL RECIPE: “Camel Rider,” from Alison Lewis’s 400 Best Sandwich Recipes*
TIMING: 10 minutes
TOOLS: Just nothing
COOK TYPE: None
HEALTH: While none of us want to eat lunch meat every day (for health reasons, I mean), this is a good sandwich to eat for lunch because besides its protein, there is potential for whole wheat and also some fresh and pickled veggies. Omit the mayo and cheese if you have to, but I love this sandwich for the total package.
EXPERIENCE: In college, I studied abroad in the Middle East. If you have been, you know that sandwich stands are everywhere, mostly advertising falafel and shawarma. Both are seriously addictive and falafel made up about 50 per cent of my diet while there. (Slight exaggeration.) This sandwich–termed the Camel Rider–caught my eye, right away. But it’s more of a mash-up between the traditional Middle Eastern pita sandwich and a more Italian-inspired hoagie.
It is a very happy marriage.
NOTES: If I were you, I would not omit anything from the sandwich. It all works together to make a taste-bud symphony.
I think the turkey ham worked even better than the recommended ham.
- Lay out 4 half-pitas. Open up the pockets and spread with mayonnaise.
- Evenly divide and fill pitas with 4 ounces hard salami, 4 ounces sliced ham or turkey ham, 4 slices provolone cheese, iceberg lettuce, sliced and salted tomato, and bread and butter pickle slices.
- If you are taking it somewhere, pack your sandwich up and travel. Then, at the last moment, squirt with Italian or Balsamic dressing and serve.
Serve right away with plenty of napkins. Fries would be ideal, as well as an Israeli salad (with lots of small-diced veggies).
*Recipe changed from the original.