Growing up, a simple sandwich was probably the first thing I ever assembled in the kitchen. I wish I could say I had a mature and adventuresome palate from a young age, but that just wouldn't be true. At the time, I thought I was being raised by the strictest mother in the community of Oakwood--or the STATE of Georgia--or the whole WORLD, if you had asked me. But God bless her, she was never one of those "clean your plate" mothers. She was more the "try a little of everything" ilk. Luckily, by the time I was about 10 years old, we could safely say I had tried most everything (face scrunched, lips turned down, huge scowl, breath held) and there was much that didn't interest me. As I said, I got lucky in the Mother arena (strict but fair) and if I asked to make a sandwich instead of eating what was offered for dinner, she was generally amenable. Needless to say, summer lunches were all about what would fit between two pieces of bread. These days, some *&%$# years later, I'd still rather have a sandwich than just about anything else.
Some days, there's just nothing I'd rather have than a banana sandwich, one of my earliest comfort meals. And I am very particular about the ingredients. Not just any banana will do! PLEASE don't ask me to eat one of those bananas with brown spots. The banana that sings my name is just starting to lose its tinge of green. It should be firm to the touch with no soft spots. And then there is the mayonnaise. For many years I have been one of those "lite" mayo folks. But a few months ago, I tossed in the towel. I just couldn't do it anymore. No more of that slick artificial feel on my tongue where there should be the rich emulsion of the REAL thing. And I must say, I prefer Duke's. I've been a Hellmann's girl and Blue Plate made regular appearances when I was growing up, but my "mature," adult palate thinks Duke's is richly superior to other options. I'd rather eat less of a good mayonnaise than more of a bad one. That said, don't be stingy with it when you slather it on the bread. We want measurably more than a film. It should do more than skim the surface!
Then there is the bread. Of course, I grew up with the gummy white stuff. Was there anything else? I do believe there was something called Roman Meal in the stores in the late 60s and early 70s, but it rarely made its way into my house. And there is certainly something beguiling about a sandwich made on white bread, particularly a banana sandwich. The bread absorbs the mayo and hugs the bananas close in a package that is immensely edible. Yet, even as I have gravitated back to real mayonnaise, I just can't embrace white bread in the same way I did when I was young. These days, I love the nutty taste of the fiber rich options available to us. I've brought a number of loaves home and many are acceptable, but I've settled into a cozy relationship with Pepperidge Farms 100% whole wheat with 4 whopping grams of fiber in a single slice. The fiber is pleasant but not imposing, present but not persistent, dense without overwhelming.
One more note about the banana sandwich--one would think assembling such a gourmet treat would be a simple task, but certain things must be given due attention. The slicing of the banana is the coup de grace that makes or breaks the sandwich. Do not even think about slicing the banana lengthwise. I've seen others use that technique, and it is not the same sandwich. The banana needs to be sliced crosswise into uniform disks and layered on the bread (mayo on both slices, please) with a slight overlap. I find it takes about 3/4 of a medium banana to make a single sandwich.
I wish all of life could be as easy as lunch! But life is a little better WITH a good lunch, and this one can't be beat. Some good salty potato chips round out the sweetness of the banana and offer a textural counterpoint to the blissful sandwich you are enjoying.
Matthew 4:4 Jesus answered, "It is written: 'Man does not live on bread alone, but on every word that comes from the mouth of God.'"
