POOR BOY SANDWICH
As we approached the opening our new Bakery in Tehachapi, the Poor Boy and the memories of going to that Deli with my Dad and sister kept coming to mind.
I had married a baker after all. Why couldn't we make me an oversized loaf so I could bring back one of my fondest childhood memories?
I asked our baker, my husband Thomas, to make me a circular sheepherders loaf, but not too big. A person had to be able to bite into it once it was made. The first batch was too large. So we scaled it down a few ounces.
As soon as the second batch came out of the oven I knew we had it. I could hardly wait for them to cool so I could cut and fill them.
I began by generously slapping mayo on both sides, then the mustard and so on. I put it back together, began to quarter it as it began to slip away from me. It's a sandwich that's challenging to control. But where there's a will there's a way. I had to put my whole body into cutting it.
It was like an unveiling as I shared it that day. It's a love at first sight type of sandwich. And it's not for the meek. You've got to be seriously hungry and don't come alone. We say it serves two, yet groups of three to four tackle it. Side that with our special ice tea served in mason jars.
All thanks to my Pop and a remote Deli 25 years ago, 425 miles away in Redding, California. Almost daily, as I drive home from work, I'll call my Dad and his first question is “How many Poor Boys did you sell today?” We are both pleased as punch that so many Tehachapians appreciate a memory reborn.