In July of 2005 my husband went to London for a few weeks.  He was doing research for a college art class he would later be teaching.  The first day he was there the 7/7 bombings occurred.  The bombings targeted public transportation.  He was scared.  I was wigging out!  He spent the rest of the trip going everywhere on foot.  He walked and walked and walked.  He wore his shoes out, got many blisters, but he was safe.  And he saw much more of London that way; the nooks and crannies of the city that you only experience by chance while walking down an alley or stopping to look at graffiti art or noticing the curiosities of passers by.

One of his destinations was the British Museum.  While there he got lunch, a sandwich.  Then he went back and got the same lunch.  He returned a 3rd time just for that sandwich once more.  When he came home he was determined to recreate that sandwich.  Turns out it’s one of the easiest sandwiches in the world to make (aside maybe from PB&J).  It’s just a baguette, lettuce (but it’s got to be the right kind), brie, and cranberry jam.  The only tricky thing was figuring out what kind of lettuce they used.  He described it to me and after a couple tries we landed on curly endive; it needs a bit of texture and a slight bitterness, which helps offset the tangy sweetness of the jam.  We’ve been making this sandwich ever since.

With cherries in season, I wanted to change it up.  Nix the jam, use roasted cherries instead and add basil.  The flavor combo is lovely.  When you bite into it you get the crunch of the baguette and taste the sweet, syrupy cherries; the fresh, peppery anise-like basil; the rich, buttery, pungent brie; and the bitter blanket of lettuce.  It’s got serious game.  I would take this sandwich on a date.

Last year, my husband returned to London with our son and I in tow.  It was peaceful; we took lots of public transportation but also went home with many a blister.  We went to the British Museum on a mission.  The famed sandwich was not to be found.  But that’s OK…when we got home, we made our own.

photo credit: chris wubbena (my husband)

Pitting cherries doesn’t have to be the pits.  I use this pitter and it’s done in a flash!  (Tip: be sure to wear a dark shirt because there can be a bit of cherry juice splatter.  I also put my hand over the cherry shoot/exit while pressing on the lever)

Syrupy soft roasted cherries – I want to drag my tongue right through the middle of the pan

Smash the cherries into the bread, add basil, lettuce and brie

Cherries, basil, and brie are an excellent combo.  For an elegant appetizer: toothpick a roasted cherry, basil leaf and square of brie and drizzle with balsamic syrup

Wrap these in parchment and they’re ready for a picnic.  A dry rosé or sparkling wine would be the cherry on top!