To make an Anchovy sandwich it is all about the variety of Anchovies, tomatoes and herbs or greens you use as well as the bread. This seems like an obvious statement but I worked in the restaurant business for years (and might have to go back for extra money). The most important determinate of the taste of the food was the quality of the ingredients determined by:
- Freshness
- Soil – there is a big difference as anyone who has traveled knows. Italy which is very volcanic or Ukraine which is black earth from seas which have receded have the most remarkable taste.
- Variety Yes, heirlooms and non GMO taste better.
Let that be the guiding principle in making an anchovy and tomato sandwhich.
- Buy reasonable quality Anchovies, I like king Oscar, Roland or Ballino.
- Then any deli bread.
- Olive oil that is not pomace oil (pomace is toxic).
- Really focus your money on fresh tomatoes, herbs of provenance.
In the post crisis economy you really have to know where to focus your funds when preparing a meal. I recommend herbs and greens and tomatoes. This is because the degree of taste sensitivity is the most with living or green things. Unless the fish is really low quality like farm raised from China (do not recommend) you will not taste a huge difference in a sandwich environment.
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