The Joy of Cooking Podcast: Episode Featuring Claire Lower on Sandwiches

Release Date: May 16, 2025

In this engaging episode of The Joy of Cooking Podcast, hosted by Shannon Larson alongside co-authors Megan Scott and Jon Becker, special guest Claire Lower joins the conversation to delve into the world of sandwiches. The episode, titled "Claire Lower: A Casual Culinary Chat About Sandwiches," offers listeners a delightful exploration of culinary techniques, personal anecdotes, and expert insights into one of America's favorite handheld meals.

1. Welcoming Claire Lower

The episode kicks off with the hosts sharing their recent culinary adventures, particularly focusing on their use of green garlic and mustard greens. Megan Scott humorously recounts Jon Becker’s enthusiastic yet unplanned farmer's market purchases, leading to an abundance of green garlic and other greens.

Megan Scott [02:00]: “We have a problem in this household where someone buys mustard greens without a plan, and then they go bad in the fridge because there's no plan.”

Shannon Larson empathizes, highlighting the importance of having a game plan when purchasing perishable greens to avoid waste.

2. Challenges in the Kitchen

The conversation transitions to personal kitchen mishaps, with Megan sharing her experience of dealing with a dental emergency and how Jon adeptly stepped in to create a comforting shepherd's pie enriched with green garlic.

Megan Scott [02:24]: “I've been eating a lot of soft foods because I had a very sad emergency dental extraction last Friday, and it's been kind of brutal.”

Jon Becker adds his own twist to the meal, mentioning the inclusion of rutabaga and green garlic, underscoring the duo’s adaptability in the kitchen.

3. Introducing Claire Lower

The spotlight then shifts to Claire Lower, a seasoned food writer and editor at Christopher Kimball's Milk Street. Claire introduces herself, sharing her background in blogging at Lifehacker and her transition into more structured recipe development at Milk Street.

Claire Lower [06:31]: “I've been a food writer and editor for over 10 years now... I get to cook for fun.”

4. From Recipe Development to Culinary Creativity

Claire discusses the shift from the precision required in recipe development to the freedom of recreational cooking. She emphasizes the joy of experimenting with recipes without the pressure of publishing, allowing her to learn baking and explore new culinary techniques.

Claire Lower [12:48]: “Now I'm really enjoying recipes because I've been kind of forced to follow them for work and I'm like, oh, it's actually so nice to let someone else shoulder the responsibility of this going well.”

5. The Art of Sandwich Making

A significant portion of the episode is dedicated to the intricacies of sandwich preparation. Claire articulates her philosophy on sandwiches as a true test of a cook’s ability to balance textures and flavors.

Claire Lower [21:22]: “If you really want to test someone's innate understanding of combining textures and flavors, ask them to make you a sandwich.”

The hosts and Claire delve into various aspects of sandwich making, from the importance of toasting bread appropriately to the strategic layering of ingredients to ensure structural stability and prevent sogginess.

Jon Becker [23:21]: “With a layer cake, it's not like you're gonna put two layers of filling, you know, and then. But with a sandwich... disaster can happen.”

6. Favorite Sandwiches and Personal Stories

The discussion becomes more personal as each participant shares their favorite sandwich types and the stories behind them. Shannon Larson reminisces about public subs, highlighting her love for turkey with provolone and spicy additions like banana peppers and jalapeños.

Shannon Larson [33:10]: “I make a pretty mean sandwich. Unless those people who really like their bread, like, extra toasted come over and I'm like, I'm not making you a sandwich.”

Claire Lower adds her preference for a classic ham and butter baguette, emphasizing quality ingredients and the delicate balance of flavors.

Claire Lower [37:03]: “Just ham, butter on baguette. Perfect.”

7. Recipe of the Week: Pan Bagnat

As the episode approaches its conclusion, the hosts introduce the Recipe of the Week—Pan Bagnat, a Provencal press tuna sandwich. Megan Scott provides a detailed description, enticing listeners to try this summery delight.

Megan Scott [41:49]: “This sandwich is super summery. And then you wrap it really tightly and press it under something. So like, a skillet or, you know.”

Listeners are encouraged to cook along, with the recipe featured on page 138 of the 2019 edition of The Joy of Cooking.

8. Listener Engagement and Final Thoughts

The episode wraps up with a segment on listener engagement, where Sarah Marshall reads a question from a listener about rhubarb recipes. The hosts share their own cooking plans for the week, ranging from turkey sloppy joes to kimchi fried rice, fostering a sense of community and shared culinary passion.

Shannon Larson [43:09]: “It's stupidly exciting. I feel old.”

The hosts conclude by inviting listeners to follow them on social media, submit their own cooking stories, and stay tuned for future episodes focusing on diverse culinary topics.

Notable Quotes:

• Megan Scott [02:00]: “We have a problem in this household where someone buys mustard greens without a plan, and then they go bad in the fridge because there's no plan.”

• Claire Lower [21:22]: “If you really want to test someone's innate understanding of combining textures and flavors, ask them to make you a sandwich.”

• Shannon Larson [33:10]: “I make a pretty mean sandwich. Unless those people who really like their bread, like, extra toasted come over and I'm like, I'm not making you a sandwich.”

• Claire Lower [37:03]: “Just ham, butter on baguette. Perfect.”

Conclusion

This episode of The Joy of Cooking Podcast masterfully blends personal stories with professional insights, offering listeners both entertainment and practical culinary advice. Claire Lower’s expertise enriches the conversation, particularly around the nuanced art of sandwich making, making it a must-listen for home cooks eager to elevate their sandwich game.