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He brought me a sandwich.
We all have “reward” foods.
It took 24 hours of labor to push out my first-born.
For dinner that night, my husband offered to go out and get me whatever I wanted.
Caviar from Petrossian, a steak from Keens, pasta from Babbo?
“No, thanks,” I said.
What I really wanted was an Italian sub.
I made a list: tomatoes, lettuce, provolone and salami.
With babies two and three, the same craving took hold, but this time Max knew the drill.
Buffalo mozzarella, prosciutto, mustard and mayo on crusty baguette.
I can still close my eyes and taste those sandwiches and picture the hospital rooms around me.
I’m there, in the moment, overwhelmed with joy.
Like the love a new mother has for her child, those sandwiches were uncomplicated, straightforward and pure.
There was perfection sleeping in the bassinet next to my bed, perfection on my plate.
Life couldn’t have gotten any better.
But as much as I love sandwiches, I don’t think they make for the healthiest of meals.
Plus they are pretty darn simple to assemble.
They were all tasty, satisfying and filled with healthy ingredients.
I challenge any one of you to come up with a better Sunday night game plan.
Tweet me at@tatiboncompagniif you door if you want to share any of your next toast creations!
Preheat the oven to 400F and line a baking sheet with parchment paper.
In a small dry pan over medium-high heat, toast the pine nuts, 3 to 5 minutes.
Transfer to a dish to cool.
Wash, stem, dry, and quarter the radishes.
Toss them in the spice oil to coat.
Spread the radishes evenly on the prepared baking sheet.
Roast for 15 to 18 minutes, until soft.
FromBetter on Toastby Jill Donenfeld.
Copyright 2015 by Jill A. Donenfeld.
Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
Photo Credit: Jill Donenfeld / Tatiana Boncompagni
