Sandwich Quotes

“Gregory,” she said, “you cannot leave me here. What if someone finds you and removes you from the house? Who will know I am here? And what if…and what if…and then what if…”
He smiled, enjoying her officiousness too much to actually listen to her words. She was definitely herself again.
“When this is all over,” he said, “I shall bring you a sandwich.”
That stopped her short. “A sandwich? A sandwich?”
― Julia Quinn, On the Way to the Wedding

“People ask me if I like golfing, and I look at them and reply, "Does The Pope wipe his ass with tuna fish sandwiches?" That response is NOT sponsored by Subway.”
― Jarod Kintz, To be good at golf you must go full koala bear

“When done right, a sandwich can absolutely lead to transcendence.”
― A.D. Aliwat, In Limbo

“Frank treated customers with the contempt Rosy had only seen before at airport passport control. Even then, she’d never heard an immigration official refer to anybody as baldy.
“Hey, baldy,” Frank had said and whistled to call a customer back as though he were down in the paddock with an unruly herd. “You forgot your juice.”
Frank held up the bottle of Tropicana orange juice. And when… baldy came back, Frank slapped the bottle into his hand as though passing him the baton in a relay race, then waved the man aside—“Go!”—and pointed at the next customer.
“What do you want?” Frank said. “Cheese? Again? That’s three cheese you’ll have had in a row. Are you eating right?”
The customer stammered.
“Eh-but-eh-but-eh-but,” Frank mimicked. “Never mind. But think up a different filling next time. And not cheese and tomato.” He shook his head and made up the roll.”
― R.G. Manse, Screw Friendship

“Two slices of bread on top of each other isn't filled with nothing. It's full of air, and that means the possibility of flight, which makes it a duck's favorite sandwich.”
― Jarod Kintz, Ducks are the stars of the karaoke bird world

“The father was long and thin, with a red face framed in white whiskers, and looking like a living sandwich, a piece of ham carved like a face between two wads of hair.”
― Guy de Maupassant, Complete Original Short Stories of Guy De Maupassant

“The taste of a triangle sandwich has no real surprise, it is not like the box of chocolates of Mother Gump, you know roughly what you gonna get.”
― Alain Bremond-Torrent, running is flying intermittently

“Then I stared at Arnold's bánh mì. The oil had yellowed the bread. Cartoonishly red hot sauce crisscrossed juicy chunks of chicken. It was topped with shredded coriander, chopped chilies, and translucent slivers of onion. I lifted my spoon, and then I heard myself speak.
"Can I have that?" I put down my spoon and pointed at Arnold's sandwich.
"What?" Arnold replied.
"Your sandwich? Can we switch, please? I don't want this soup. I don't know why I asked for it."
I lifted up my bowl and handed it over. Arnold received it because he had no choice and watched as I lifted up his bánh mì and deposited it in front of myself. I wrapped both hands around it and took a large bite before he could protest. I felt the tiny slices of chili deliciously tingle my lips. I made a full-bodied sound to demonstrate my pleasure.”
― Lara Williams, Supper Club

“August twenty-sixth: two hundred and fifty covers, thirty-six reservation wait list. The special was an inside-out BLT: mâche, crispy pancetta, and a round garlic crouton sandwiched between two slices of tomato, drizzled with basil aioli.”
― Elin Hilderbrand, The Blue Bistro

“In there, the music was slightly less deafening, so Cara didn’t have to yell when she said, “Holy crap, are you okay? I’m sorry. I didn’t mean to abandon you. I thought you were dancing alone and then I turned around and they had their dirty paws all over you and—”

“Cara.” Meg grabbed her hands and gave them a squeeze. “Cara, I’m good. They asked to dance. I said yes. It’s good.”

“They…” If anything, Cara’s eyes went wider. “Oh shit, I am the worst wingwoman in the history of wingwomen. You were getting busy, weren’t you? Look at you, you’re all flushed.” She laughed and leaned against the counter. “God, I thought you were freaked out and couldn’t escape and that’s why you looked like that. But it was lust.” She gave Meg a playful smack. “Get it, girl!”
― Katee Robert, Theirs for the Night

“outside the watchmaker shop. It was sandwiched between a deli and a bakery and only time would tell if a condiment store would strap on in its place.”
― J.S. Mason, Whisky Hernandez

“I put some flour, salt, and spices in a freezer bag and then put the pieces of lamb in and then went shake-shake-shake. The lamb was nicely covered with the flour. I browned the lamb and then put it aside.
Then I fried some onion with cinnamon, cloves, and cardamom, added some tomatoes and then the lamb, and cooked until the lamb was all flaky. I mixed chopped lettuce, pieces of avocado, and pomegranate seeds, along with a little bit of lemon juice.
I cut the pita bread open, put the lamb curry in, and then the lettuce-avocado mixture. All done!”
― Amulya Malladi, Serving Crazy with Curry

“I grew up in Pittsburgh."
"In Pittsburgh?" Arthur says, a small snort escaping him. "An unlikely place for a classically trained chef."
"People have been known to eat in Pittsburgh, you know," I tell him, with a backwards glance as he pulls out my chair. The man is a snob.
"Well, of course they do. I just meant that, well, even today, it's not exactly the bastion of haute cuisine. Twenty, thirty years ago, forget it. In fact, can you remember the last time a Pittsburgh restaurant was featured in Bon Appétit?"
Touché. In fact, the only time that I can remember a Pittsburgh restaurant being mentioned in a national magazine was several years ago when Gourmet mentioned Primanti Brothers in an interview with Mario Batali (who'd eaten there on a recent trip and enjoyed it). For the uninitiated, the Primanti sandwich is a cheesesteak sub, served on thick slabs of crusty Italian bread and topped with very well-done grease-still-glistening French fries, coleslaw, and, if you're really a traditionalist, a fried egg. Apparently, it has become the signature food of Pittsburgh.”
― Meredith Mileti, Aftertaste: A Novel in Five Courses

“I devour the sandwich, a mountain of corned beef between two greasy slabs of marble rye, leaking cheese and Russian dressing all down the front of my sweater. It's delicious, and I don't stop eating until I've finished the last thick fry, which I use to mop up the remains of the sandwich.”
― Meredith Mileti, Aftertaste: A Novel in Five Courses

“It helped that I was working with a pretty awesome recipe. Baba had this way of drawing out the tender in his meat, marinating and using delicate pinches of spice that he dusted gently over the hills and valleys of slices and rolled balls and rural-hewed chunks destined for gyros or meat trays or to be garnished with salad within a deliciously sloppy naan sandwich.”
― Karuna Riazi, Hungry Hearts: 13 Tales of Food & Love

“We have fresh mozz, heirloom tomatoes, basil, and a sprinkling of goat cheese on your panini. It was warm at one point this evening, but the flavors only get better as you let them moosh."
"Moosh?" My stomach rumbled as I unwrapped the sandwich. "Sounds technical." I stopped talking because my first bite demanded a respectful silence. The crunch of crispy exterior gave way to an extroverted, summery flavor: notes of salt and a splash of bright tomato, still-warm mozzarella... I heard a sigh escape my lips and saw Kai thoroughly enjoying my enjoyment. "This," I said, mouth still full, "is perfect."
His eyes widened around his own bite of panini. Blotting his chin with a napkin, he said, "Good. That's what I was aiming for." He pointed to a collection of plastic containers. "After you've regained your composure, we also have my grandmother's famous new potato salad with bacon and cider vinaigrette, sliced mango and strawberries, and a triple-layer chocolate cake for dessert.”
― Kimberly Stuart, Sugar

“Suddenly starving, I root around in the fridge to see what I have lying about and find the heel of a meat loaf I made a couple of days ago when Brad mentioned he was craving meat loaf sandwiches. It had suddenly sounded good to me too, so I made a small one for myself. In the breadbox, a couple of slices of the brioche loaf I made last night when I couldn't sleep; a little smear of spicy Korean gochujang paste on the bread; some thinly sliced cucumber salad, a little wilted in its rice-wine brine but still crunchy; and the meat loaf.”
― Stacey Ballis, How to Change a Life

“This brisket must have taken you hours," Hudson says, sitting next to me.
"A brisket like this takes all night, son," Shawn says, not even looking at Hudson. All of the guards laugh.
"Then you'd better walk me through how to serve this before I embarrass myself further," Hudson says.
"Definitely," I say, passing the brisket to Shawn, at the head of the table.
"You didn't have to agree so quickly," Hudson says.
"You can do it a couple of ways. The white bread and the barbecue sauce plus the brisket make a nice sandwich, like Jace is doing," I say, pointing to the now silenced doubting Thomas. I continue, "Or you can just have the brisket with or without barbecue sauce and with or without the ranch beans and slaw, kind of blending in, like turkey, cranberries, and mashed potatoes at Thanksgiving," I say.
"Isn't brisket supposed to be served with biscuits?" Hudson asks, serving himself some ranch beans.
The conversation at the table screeches to a halt. The guards and Warden Dale just shake their heads and continue talking and eating.
"I think from here on out, you just need to start actively censoring your thoughts and opinions. For your own safety," I say, laughing.”
― Liza Palmer, Nowhere But Home

“You're going to love the ham, egg, and chips sandwich," Callum says. "It's Finn's favorite."
"Is that what inspired the ham, egg, and chip toasty on your menu?"
He whips his head around to peer at the counter, which is empty.
"The guy who took our order headed back to the kitchen," I say. "Is everything okay?"
"I just didn't want him to overhear and think I'm stealing his recipes. He might ban us from eating here, and then I'd never be able to eat the greatest sandwich ever made again."
I roll my eyes. "Come on. It can't be that good."
"Just wait."
"Honestly, the sandwich you serve is amazing. Your idea to put a layer of fries between the ham and the egg is mind blowing.”
― Sarah Smith, Simmer Down

“Callum takes a gigantic bite of his sandwich. I finally dig into mine and moan at the burst of flavor. It's the perfect bite of ham, malt vinegar mayo, fried egg, shoestring fries, and focaccia bread.”
― Sarah Smith, Simmer Down

“As Piper walked inside, she surmised that the place was part restaurant, part delicatessen, part butcher shop. One long wall was taken up with a sprawling glass-front refrigerated case housing all sorts of meats and cheeses waiting to be sliced. There were aisles of shelves lined with balsamic vinegars, oils, rice, pastas, salts, and seasonings. Customers sat eating sandwiches at several round tables to the side of the room.
"What'll it be?" asked the teenager behind the counter.
"I'm not sure," said Piper. "What's in a muffuletta?"
The young man recited the ingredients. "Salami, pepperoni, ham, capicola, mortadella, Swiss cheese, provolone, and olive salad.”
― Mary Jane Clark, That Old Black Magic

“A sandwich loaf (for those who don't know) is a beautiful creation, a multilayer sandwich disguised as a cake. It had fallen out of fashion in recent years, but at one time it was all the rage to serve at bridal showers and christenings. To make a sandwich loaf, you take one loaf of bread, slice it horizontally, and fill each layer with a different filling. The loaves from Scandia were filled with three layers: chicken salad, ham salad, and egg salad. Then the whole thing is frosted with cream cheese, piped with flowers and waves until it becomes a floofy white log. To serve it, you slice it vertically like a cake, each piece containing the three different layers.”
― Jennifer Close, Marrying the Ketchups

“One year, Darla’s brisket and pepperoncini kaiser—with its not-so-secret ingredient of crushed barbecue potato chips---was named best sandwich in the state by Texas Monthly magazine”
― Susan Wiggs, Sugar and Salt

“What I wouldn't give for a jibarito joint in Shady Palms," I said, ladling heaps of arroz con gandules on my plate. The rice and beans looked so simple, but one bite was like tasting the rice of the gods.
Xander groaned. "Oh man, jibaritos. I still haven't mastered making them at home. You'd think it wouldn't be too hard since I can make tostones, but somehow smashing and double-deep-frying plantain discs is different than doing that to a whole plantain to make a sandwich."
Jibaritos were a Puerto Rican specialty, consisting of steak or pork, lettuce, tomato, onions, and garlic sauce sandwiched between smashed, fried plantains. They were both simple and utterly decadent, and when a craving hit, nothing else would do.”
― Mia P. Manansala, Blackmail and Bibingka

“We went to the back door and turned off our torches and watched the rain fall in the darkness. Cool, soft rain. Jessie and I grinned at each other. At last. The ground sighed with relief as it fell. I took in a deep breath. "Ooh, that smell," I said. The first rain on the warm dry earth. Nothing like it. Then after the smell of the earth came the smell of the plants. It was like each plant gave something of itself to say thank you for the rain. All the smell mixed together to make a delicious air soup for us to breathe in. "Let's have a sandwich to celebrate," I said.”
― Sally Andrew, Recipes for Love and Murder

“I take a bite, and although the sandwich does not replicate the hoagies of my youth with outright precision, it comes pretty damn close. The spicy, garlicky Genoa salami is layered with thin slices of capocollo, prosciutto, and provolone cheese and sprinkled with shredded lettuce, thinly sliced onions, and tomatoes. The whole thing is doused in oil and vinegar and dusted with oregano and transports me to those Friday nights in my youth. I applaud Jeremy's boldness: Between the garlicky meat and the abundance of onions, my breath is guaranteed to smell horrible for the remainder of the evening.”
― Dana Bate, A Second Bite at the Apple

“My mouth watered. The lobster and waffles was extremely delicious, but I also loved the fancy toast topped with snow crab and avocado (rich, sweet, and textually balanced, given nice contrast by a zing of black pepper on top). And the soft-shell crab BLT, where the the sweet, earthy tomato met the crisp, watery crunch of the iceberg lettuce and thick, chewy smoke of bacon, and then the sweet, crispy crackles of the soft-shell crab. And Chef Stephanie's version of New England clam chowder, which was rich with cream, but not heavy, and delicately spiced; the clams were big and briny, and the bits of the bacon throughout somehow still crispy. It would have qualified as an excellent but not all that memorable clam chowder if not for the salsify root, which had the texture of a parsnip but the taste, almost, of an oyster or a clam. It made for a marvelously interesting bite.”
― Amanda Elliot, Best Served Hot

“I live in the formerly British Sandwich Islands!”
― Steven Magee

“Gran and I were on a blanket eating one of her famous baguette sandwiches, something with ham and butter and little cornichon pickles. Gran was telling me how to pronounce "jambon aux beurre," the French name for a ham and butter sandwich.”
― Victoria Benton Frank, My Magnolia Summer

“Losing something in an accident and pointing fingers at the opponent? That's like saying if my sandwich falls on the floor, it's the gravitational pull's fault.

"Maybe we need a judge for everyday life.”
― Dipti Dhakul, Quote: +/-