[Photo by JMN — Reus, Catalonia]
You need to start with good white toast; Pepperidge Farm “Very Thin” is our preferred. It isn’t sweet like so many shelf-stabilized loaves, and it has excellent structure to stand up to the ingredients — delicate with a very satisfying dry crispness once toasted.
From a piece a while back in the NYTimes on how to make good caviar sandwiches. I’ve lost the reference, but I saved the above quote because I want to try this Pepperidge Farm bread, though in general I favor whole wheat bread. I’ve tried baking my own bread, but it’s too much trouble. So I’m on the lookout for commercial brands that aren’t lurkingly sweet. I’ve just returned from a lengthy stay in Spain, and can never figure out why excellent, fresh-baked bread is so available there and not here. I doubt, by the way, that I’ll ever make a caviar sandwich. I’d rather eat it straight out of the jar.
(c) 2019 JMN.