Challenged by a Sandwich

I recently booked a food photo gig that kept me challenged for two weeks now (and counting). The food to shoot - sandwiches. One important thing I realized to be true:

Photographing a sandwich is not as easy as eating it (quoting my friend JM)

I have 15 sandwiches to nail - and for the first 5 sandwiches I shot, I am only happy with 1. The sandwiches are driving me nuts.I wasn't 100% satisfied with my first shoot session.

So on Sunday afternoon, JM and I took another sandwich challenge - only, I made the sandwich. We wanted to experiment with the layout, angles, design - be comfortable around a sandwich (the weirdest thing I said today), and study how to make it all pretty.


I made it sit by itself, and then cut it in half and piled it on top of each..

... but it just ended up like this.

Curried Egg Sandwich

Ingredients
- 3 pcs hard boiled eggs
- 1 large red tomato, finely chopped
- 1 medium size red bell pepper (or green)
- garlic powder
- yellow curry powder
- about 2 Tbsp mayonaisse
- salt and pepper to taste

1. Cut the bell pepper in half, remove the seeds, and grill it in the oven toaster for a few minutes, or until the skin is blistered. Remove from the oven toaster.
2. When the bell pepper has cooled down, remove the skin. Chopped finely.
3. In a bowl, chop the eggs finely with the use of a fork and knife.
4. Toss in tomatoes and bell pepper, mix well.
5. Sprinkle some garlic powder.
6. Add the curry powder. This will depend on how much you want the curry to taste. Be careful, too much curry will make you spread hot (potential ass-explosion).
7. Mix the mayo. If you feel that the mayo is too little, feel free to add more. I just don't like mayo that much in my dressings and spread. Add a dash of salt and pepper to taste.

8. Serve with a toasted bread.