In my garden in Boston I used to grow leaf, red leaf, romaine, bibb, Boston, arugula and radicchio lettuces. My version of a lettuce sandwich was a little of all the above, a slab of garden tomato, homemade bread, drizzled with extra virgin olive oil.
We do not grow head lettuce in our garden but we do grow leaf lettuce each spring. We use it mostly for sandwiches and wilted lettuce salads with bacon grease, onions, cucumbers and sliced boiled eggs.
Paul E. Smith
Lettuce thank you. Seriously, I’ve never tried an all-by-itself lettuce sandwich, but if I had access to the fresh-from-the-garden homegrown stuff (especially romaine or another type way superior to tired old iceberg), your description (and recipe) would tempt me. Of course for seconds I’d absolutely have to add some livermush, but that’s jest de ways it gotta be sometimes.
Greetings-And-Saladtationsally, Ort. Carlton in Amazing Athens, Georgia.
At Subway, served with other vegetables, if you wish, it’s called a Veggie Delite.
Good to see Michael at his best sweetness.
Michael, I’ll have a rabbit on the grill for ya. lol
p.s. gotta love that lettuce
Lettuce sandwiches!! What a wonderful blast from the past.
Lettuce sandwiches were very common in my neighborhood in the late mid-late 50’s. They were expecially good in the summer with iced tea. Sometimes we would add cucumber slices and green onion. But the classic was the lettuce, mayo, salt and pepper.
Leaf lettuce freahly picked from the gardern, there is no bettere kind of lettuce!!!!!!
But it not the same when You buy it from the store, it dosen’t have that fresh, sweet, unique taste when it comes from a store!
The old "Honeymoon" Sandwich.
I LIKE ICEBERG LETTUCE ON MY SANDWICHES
(I do use romaine and leaf for my salads, lest you think I’m a total plebian)
No! No! Not iceburg! It’s got to be leaf. not head, lettuce.
I loved lettuce sandwiches as a kid. The ultimate suburban sandwich–white bread, mayo, iceberg lettuce, salt and pepper. I never ate them with potato chips, though, since the lettuce was crunchy enough.
This sounds much better:
2 slices whole wheat bread
2 teaspoons Dijon-type mustard
1 ounce cheddar or Swiss cheese
2 thick slices tomato
4 slices cucumber
1/4 cup red bell pepper strips
4 basil leaves or 2 romaine leaves (or other leafy green lettuce)
Personally, I do my best to avoid eating my food’s food.
There’s nothing better than crunchy leaf lettuce from your own garden between a couple slices of bread and slathered generously with mayo or Thousand Islands dressing. Arugula and upland pepper cress can add a nice touch of spice to the sandwich.
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