I’ve had a handful of interesting jobs in my 20-some years on this earth.
I was a hostess at a restaurant for all of 4 weeks.
I worked in the video game department of a major toy store.
I created videos for a nature conservancy which at one point required me to go rattlesnake hunting.
I also created online videos for a home shopping network, which is much more boring than it sounds.
In college, I worked at a sandwich shop. Because of my school schedule I was usually only there for about 3 hours over lunch. It was a popular spot for downtown businessmen and women to pop in for a quick, quality lunch, and things could get pretty busy. Over the course of a few months I worked my way up to the role of Sandwich Maker. This was no small job. Hundreds of sandwiches flew out the door for dine in, take out, and delivery over the course of just a few hours. Here I discovered something about myself – I love making sandwiches. I could scan orders and throw down ingredients with precision and speed you can only imagine.
These Green Island Sandwiches were one of the vegetarian options at this sandwich shop which, sadly, is now closed. Luckily I made so many sandwiches there that I have most of the recipes memorized and can pull them together for my family whenever I want.
If you don’t have a panini press feel free to use your George Forman grill or similar piece of equipment (I actually use my Cuisinart Griddler, love it!) or to just place them in the oven for the same amount of time.
What are some of your more memorable jobs from the past?
6 crusty rolls
1 cup hummus
6 slices mozzarella cheese
2 cups baby spinach
Preheat a panini press on medium high.
Cut the rolls in half. Divide the hummus over the bottom half of each sandwich. Top with the mozzarella cheese, followed by 5 or 6 tomatoes. Place a small handful of spinach on top, covering it with the top half of the roll.
Place the sandwiches in the press and cook until the cheese is melted and the ingredients are warmed through, 5 to 10 minutes. Serve immediately.