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Sandwich Quotes

Browse 27 quotes about Sandwich.

Sandwich Quotes

“You alarm me!' said the King. 'I feel faint—Give me a ham sandwich!' On which the Messenger, to Alice's great amusement, opened a bag that hung round his neck, and handed a sandwich to the King, who devoured it greedily. 'Another sandwich!' said the King. 'There's nothing but hay left now,' the Messenger said, peeping into the bag. 'Hay, then,' the King murmured in a faint whisper. Alice was glad to see that it revived him a good deal. 'There's nothing like eating hay when you're faint,' he remarked to her, as he munched away. 'I should think throwing cold water over you would be better,' Alice suggested: 'or some sal-volatile.' 'I didn't say there was nothing better,' the King replied. 'I said there was nothing like it.' Which Alice did not venture to deny.”

NonsenseBetterLikeHayFaintSandwich
Book:Through the Looking-Glass and What Alice Found There
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“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!”

DancingLustMisunderstandingBffSandwichClubbingWingmanKatee RobertThe Thalanian DynastyTheirs For The Night
Book:Theirs for the Night
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“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.”

LayersSandwichSaladsLoafLike A Cake
Book:Marrying the Ketchups
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“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.”

SandwichPuerto RicanPlantain
Book:Blackmail and Bibingka
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“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.”

LambSandwichMiddle Eastern CuisineSkewerNaan Bread
Book:Hungry Hearts: 13 Tales of Food & Love
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“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.”

RainSouth AfricaSandwichTannie MariaKarooFirst Rain
Book:Recipes for Love and Murder
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“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.”

BritishFriesSandwichToasty
Book:Simmer Down
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“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.”

New OrleansSeasoningsMeatsCheesesSandwichMuffuletta
Book:That Old Black Magic
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“Does it work with sandwiches? he asked. I didn't move. He handed it over. George was watching with a kind of neutral curiosity, and I wasn't sure what I was supposed to do, so I just unwrapped it and took a bite. It was a homemade ham-and-cheese-and-mustard sandwich, on white bread, with a thin piece of lettuce in the middle. Not bad, in the food part. Good ham, flat mustard from a functional factory. Ordinary bread. Tired lettuce-pickers. But in the sandwich as a whole, I tasted a kind of yelling, almost. Like the sandwich itself was yelling at me, yelling love me, love me, really loud.”

IngredientsYellingSandwichLove MeFood Sensor
Book:The Particular Sadness of Lemon Cake
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“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.”

SandwichSouthern FoodFood CombiningBrisketHow To Eat
Book:Nowhere But Home
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“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!”

RecipeLambSandwichPomegranatePita
Book:Serving Crazy with Curry
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“Downstairs, Angelina rummaged through Mrs. Capuccio's refrigerator and found some pumpernickel bread, the end of a smoked pork roast, and a half a pound of Swiss cheese. She started thinking of the kinds of food she'd miss making most if she were stuck in bed most of the day, and she immediately thought deli. She cruised the refrigerator shelves and found some India relish, which she mixed together with a bit of ketchup and mayonnaise to make an improvised Thousand Island dressing. When she found a little can of sauerkraut in the cupboard, she knew she had a winner. She cooked up a Reuben sandwich in a cast-iron skillet, brewed a strong cup of tea with two sugars and a drop of milk, and brought it up to the room on a tray with some dill pickle slices on the side.”

IngredientsSandwichAngelina D AngeloSandwich MakingDeliReubenThousand Island Dressing
Book:Angelina's Bachelors
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“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.”

PittsburghSandwichCheesesteak
Book:Aftertaste: A Novel in Five Courses
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“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.”

HungerSandwichThai Food
Book:Supper Club
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“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.”

SeafoodFlavorsLobsterWafflesTastesSandwichCrabClam Chowder
Book:Best Served Hot
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“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.”

BreadSandwichMeat Loaf
Book:How to Change a Life
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“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.”

FriendshipContemptCustomer ServiceCafeSandwichBaldStammer
Book:Screw Friendship
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