When I was younger, I was a voracious reader. One of my favorite book series in those days was the one about Betsy and Tacy, two girls growing up in the Midwest at the turn of the last century.
One of the events that occurs regularly in these books is Betsy’s family’s tradition of sharing their Sunday lunch with friends and family. This meal happens in the late afternoon and stars a giant platter of sandwiches that are always prepared by Betsy’s father.
Some weeks his sandwiches would feature cold roast meat, while others they’d be simple constructions of fried egg or thinly sliced onion that’d been well-seasoned. Served with coffee and slices of cake to follow, this seemed, to my mind, to be the perfect way to spend a Sunday evening.
Last week, suddenly hit by a craving for a Betsy-Tacy-style sandwich party, I went in search of a little sandwich inspiration. What I found was Guy Fieri’s Roasted Leg o’ Lamb Sandwich. It’s a three-part recipe that has you marinate and roast off a piece of lamb, make a spicy from-scratch mayonnaise and then shred fennel, cabbage, onion and Brussels sprouts into a crunchy topping.