It’s been a couple years since I was a regular presence in the hallowed walls of Dewick-Macphie or Carmichael. It’s also been a couple years since the Tufts Daily published
the wonderful column “Between the Slices,” written by my dear friend and fellow food
enthusiast Ben Kochman. You know the man. He knows the secrets to good sandwich
making, good sandwich locating, and, above all, good sandwich eating. I hate to trample
on his territory here, but he’s abroad in Tübingen eating pretzels or whatever. Please
enjoy these suggestions for dining hall sandwiches. If, like me, you don’t eat in the dining
halls anymore, you can obviously try to re-create these at home.
SRIRACHA TUNA SALAD
SLICED HARD BOILED EGG
Don’t eat the pre-made tuna salad—make your own. Use the so-called “flaked tuna,”
and mix it with your desired amount of mayo, Dijon mustard, and black pepper. Add a
generous squirt of Sriracha sauce. Cut up a hard-boiled egg and top it with mixed greens
and Muenster. This sandwich would be good pressed, but I prefer it cold, on rye bread.
This sandwich is pretty intuitive. If you’re some sort of vegetarian, you’ve probably
already made it, or something like it. What I’m going to propose, though, is pressing it.
Hot hummus is good. Hot hummus sandwiches are good. It’s a less mainstream way to
enjoy hummus. I’d use whatever fresh bread they have by the soups to make this. Cut
thick slices yourself.
GRILLED PEPPERS & ONIONS
TWO ONION RINGS
For this sandwich to work, of course, certain stars need to be perfectly aligned. That is to
say, there have to be onion rings, and there ought to be guacamole. The sandwich is also
good without guacamole, though. Usually there are peppers and onions by the hot dog/
burger stations. If there aren’t, you can grill your own by using materials from the salad
bar and repurposing the panini press as a flattop. Put this on a bun. Wait—also, add some
Frank’s Red Hot.