Dear Kevin: This is a Tapp Sandwich!

   After reading the last post, Kevin in Derby who reads our blog regularly asked in a comment, "And what pray tell is a Tapp Sandwich?"  Here is the answer with a bit of history: back in 1996 I lived in Spokane, Washington and worked for Spokane Public Radio (think U.S. version of the BBC radio). I was a single parent with two children to raise, college loans to pay off, and my wages were a miserly $15,000.00 a year.
   A very upscale, rustic bakery called Fugazzi's, owned by the boutique Hotel Lusso opened up on Monroe Street nearby. The smell of fresh baked loaves of Pan Rustica and the enticing scene in the window of their deli sandwich bar drew me in despite the $8.99 price tag of a lunch plate.
   I ordered the Tapp Sandwich and it was delicious. I saw immediately how I could make these sandwiches on my own for far less money, baking my own bread and using condiments from my garden. Everyone who has ever tried one is bowled over by the unlikely combination of ingredients--and how amazingly delicious they are! I give you...

The Tapp Sandwich:

4 and a 1/2 Tablespoons of mayonnaise
3 Tablespoons of  fresh mint, diced fine ( I cut mine into bits with scissors)
four slices of good bread
2 slices of good, soft cheese (use Danish Havarti if you can find it; Damerleer cheese works too)
4 slices of fresh oven roasted Turkey breast luncheon meat
One large Granny Smith apple, cut into thin slices.
   Place the mayonnaise in a small bowl. Add the diced mint and mix well. spread liberally on one piece of bread for each sandwich. Lay the Turkey meat on top. Place thin slices of Granny Smith apple overlapping one another on top of the Turkey, and top with a slice of cheese and the other slice of bread. Viola! Simple, easy, unusual and divine!! Kevin in Derby, I hope you will make one and give it a try.