The makings of a "Siti sandwich"

If you aren't a family member, buckle up, this is an experience.

Everyone has a favorite sandwich, but NOTHING (and I truly mean nothing) compares to a Siti sandwich. Siti sandwiches filled my childhood, and leave me yearning for that kind of high as an adult. They were satisfying, balanced, and practically perfect.

While my Siti loved to cook, chances are if you were visiting anytime from 10 am-4 pm, you’d be eating a Siti sandwich (made by yourself). Sandwiches at lunchtime were a constant, not just for family and guests, but for Siti and Gido as well. For as long as I can remember, my entire childhood my Gido (my grandfather) ate a BLT for lunch, with cucumbers, chips, and a diet Dr. Pepper. Every. Day.

But a BLT is a BLT, not a Siti sandwich.

Listen, I don’t have any pictures of a “Siti sandwich”, but this was one of the best BLT’s I’ve ever had, with ciabatta and Syrian salad.

So what the heck is it? What ingredients do you need to make a Siti sandwich? Trick question: Siti sandwiches aren’t a substance, but more of a concept.

In simple terms, a Siti sandwich is literally a sandwich that was made and eaten at my Siti and Gido’s house. That’s it.

But if you’re a part of the DeGaish family, that means something! If you asked me what I had for lunch, and I said a Siti sandwich, you knew exactly what I was talking about! I truly don’t know how to explain it. Everyone ate theirs differently, and ingredients would vary in the fridge but be pretty consistent.

• Bread - typically Syrian bread, White bread, and my personal favorite: Potato Bread

• Meat - Some type of smoked turkey or honey ham

• Roma tomatoes

• American cheese - not a personal favorite, but was appreciated by most

• Iceberg lettuce

• Kraft mayonnaise

• Bonus! - precooked bacon in the freezer

This specific combo was ALMOST ALWAYS in her fridge. Iconic.

My go-to was always Syrian or Potato bread with turkey, mayo, lettuce, and lots of pepper. Simple, but hit all the right spots. Perfectly fatty, crunchy, salty, and delicious. They’d be followed up by whatever chip or veggie was found in the fridge.

Fun fact about my Siti, she’d always keep her chips in the freezer. If you’ve never had a frozen Frito or Cheeto, you’re missing out, they’re spectacular (and extremely crunchy). Another funny thing she’d do that I’ve never seen anyone else do is how she’d store her iceberg lettuce. She’d “wash” it, wrap it in paper towels, then wrap it in an HEB plastic bag; bizarre. Before you ask or think “did it keep it fresh?”, no, it did not.

These weren’t profound recipes or combinations, but these sandwiches were always the best I’ve ever had. Maybe it’s personal nostalgia. Maybe it was the extra love that resonated all throughout the house but resided in the kitchen. Maybe it was the placebo that because I believed Siti sandwiches are the best, they just were!

As an adult, it’s weird looking back on the impact of these meals, and how I’ll never really experience this again. What made them special was making them at Siti’s house, which is no longer available. I try not to dwell on it, but life is wild like that. Some things that become second nature to you one day can completely be gone, or altar; never be attainable in this life.

Siti sandwiches were focused on the “where” and the “who” more than the “what”. They were always enjoyed in good company, or in front of the TV with Jeopardy!®, The Young and The Restless, The Sound of Music, or anything on the Food Network. It’s a sad reality knowing those only exist in the past, but man, am I grateful!

Now as a young adult, I don’t prepare sandwiches too often for meals. But when I do, I’m reminded of the sweet nostalgia of making Siti sandwiches and learning about balancing flavors and textures. Understanding the beauty of food in an ordinary, American, staple. I may be romanticizing just a bit, but this is my writing and I’ll as sentimental as I want, goshdarnit!

With love,

Cara