A few weeks ago, one of my colleagues at work was blessed with an idea that can only be ascribed to genius: “maybe a few of us should chip in to buy a sandwich toaster?” This was insightful on many levels, not least of which was that we all frequently found ourselves spending a considerable amount of money buying paninis from the local foodery. After a few seconds of the googel, we noticed that a George Foreman Grill would be even cheaper than a sandwich toaster, and offer some potentially interesting options. So three of us chipped in to buy a pathetically cheap grill. We also decided to collectively buy some ingredients for some proper grilled sandwiches.
If you’ve never had a sandwich full of deliciously poncey cheeses, meats and spices, that is heated on a George Foreman grill, then you will never understand the joy we experience every day of the working week.
Initially, the three of us that decided the communal grill was a good idea brought in a variety of breads, cheeses, lunch meats, mustards and spices. The others regarded us with a mixture of scepticism, and irritation (we tend to dominate the kitchen) but occasionally we would be asked how much a “share” in the operation would cost. So we declared it “The Peoples Grill”, stenciled a hammer and sickle on it, and offered its services to anyone who had ingredients.
And so, lunch has transformed into a beautiful collective celebration of grilled deliciousness. This week we shared:
- Black forest ham
- Smoked swiss cheese
- Aged, peppered swiss cheese
- Jelapeno, wasabi and spiced mustard
- Brie
- Smoked salmon
The brains behind the collective grill also coined a phrase for those of us grillers with culinary aspirations: Fourmets. Looks like we’re going to need a bigger grill.
