Certain classic combinations never get old. Consider the Levain Bakery baguette with butter and jam. Levain cuts off a third of the thin, tubular, just-crusty-enough sourdough baguette and fills it with seedless Polaner raspberry jam and soft, sweet butter. “Polaner!” You outraged locavores must be scoffing. Shouldn’t the Levain folks be using some Hudson Valley jam made in a ninety-year-old’s farm kitchen?!
One bite of this glorious sandwich and you realize it’s plenty deliciouso, just the way it is. No need to change a thing, as far as I’m concerned.
