When it comes to pairing soup and sandwich flavours, it’s a lot like fashion, wherein it’s not same same, but similar; meaning, you wouldn’t have a tomato soup and tomato sandwich, OH THE MONOTONY, instead you find ingredients and weave them together with herbs and spices that are similar.
Another factor to consider with soup and sandwich pairing is texture and mouthfeel. If everything is softly texture there is no interest, no reason to keep chewing; if everything is very toothsome, then it feels like work when we eat. This is why it’s important to factor in, not only flavour pairings, but texture pairings as well.
This is why a soup and sandwich pair is ALWAYS a match made in heaven. Sure, soup and salad is divine BUT there’s a familiarity and fullness that you can only get with a classic soup and sandwich pairing.
When working to create the perfect flavour pairing for your soup and sandwich combo, always start with the herbs; ask yourself which herbs can you weave through both dishes that will pair them perfectly? Then you determine which ingredients go best with the herbs and spices you’ve chosen.
The important thing to remember is that there must always be a hero, and the flavours chosen should work to highlight the hero. For instance in the Tuscan Turkey Sandwich, the hero is the turkey, and everything paired with the turkey works to bring out the best it has to offer; while the white bean mash ensures the turkey doesn’t dry out; and arugula for a punchy flavour hit BUT also texture.
In the tomato soup, the tomato is the hero, so we balance the natural acidity of the tomato with coconut milk and the artichoke adds the aforementioned luxe texture.
I would also be remiss if I failed to mention that in the quest to perfectly pair your food, sometimes the pairing won’t be perfect but oftentimes it’s still edible 😉 The secret to a perfect soup and sandwich pairing, is to figure out your hero, decide which herbs and textures will highlight it best, and get cooking!
Tuscan Turkey Sandwich
- 2 teaspoons minced fresh thyme
- 2 teaspoons dried oregano
- 1 tsp granulated garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- ½ tsp maple syrup
- 2 tablespoons olive oil
- 1 tbsp lemon juice
- 1 can white navy beans, rinsed and drained
- 1 loaf crusty baguette, split lengthwise and portioned into 4 sandwiches
- 1 pound cooked and shredded turkey breast
- 1 handful arugula
- 1 tsp vegetable oil
Heat oil in a non stick pan on medium heat. Place the bread cut side down in the pan to toast the bread for 2 minutes, or until browned, and set aside.
Meanwhile in a bowl, mash the white beans with the maple syrup, pepper, salt, lemon juice, 2 tbsp of olive oil, thyme and oregano to create a rustic spread.
To assemble the sandwich, spread a generous amount of navy bean spread on both cut sides of the bread, add turkey* and top with fresh arugula.
*divide the turkey evenly between all 4 sandwiches.
Coconut Tomato and Artichoke Soup
- 1 pint cherry tomatoes, halved **
- 1 large yellow onion, diced
- 1 garlic clove, minced
- 1 tablespoons butter
- ½ tbsp coconut oil
- 2 tsp maple syrup
- 1 ½ tsp salt
- 28-ounce can crushed tomatoes
- 1 ½ cup vegetable stock
- 15-ounce can artichokes, drained and dried
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ cup coconut milk
- Fresh thyme leaves, for garnish
- Parmesan cheese, for garnish
In a soup pot on medium high heat, melt the butter and oil; add the onion, garlic and salt, and cook, stirring, for 3 minutes. Add the cherry tomatoes, artichokes, basil and oregano, and cook for an additional 5-7 minutes; add the vegetable stock and bring to a simmer. Simmer for 15 minutes.
OPTIONAL STEP blend the soup to your desired consistency with a hand blender.
To finish the soup, stir in the coconut milk.
To serve garnish the soup with fresh parmesan and thyme leaves.