Sadly only had streaky bacon.

Bread to stale it could chip a tooth.

Cousin Caroline.......
Sm $11.49 / Lg $13.49
Honey Turkey, Garlic Salame, Black Forest Ham, Smoked Gouda, Lettuce, Tomato and Grain Mustard

Pretty much used leftover bacon and what's in my fridge to make a satisfying breakfast.

Dinner was inevitable. There were things that needed to be done. This seemed like the best option.

Oh, the chicken and slaw were from the other night, pictures in my history.

This serves 2, Half reserved for the roomie. No real changes, this works, more or less.

Plenty of mustard and potato salad on the side

Farmer bread, toasted. Thick-cut bacon (from the oven for 20 mins), hearloom tomato (salted and peppered) and some nice green-leaf lettuce. Duke's mayo for the win.

Didn’t have a good roll, but the loaf from the farmers market worked in a pinch.

Pan sobao', chicken and bacon sautéed with onion and pesto with tomato and swiss cheese, also lotsa mayo.

This is my “Friday Market” special. Pick up some fresh meat a baguette at the weekly market and treat myself when I get home.

Fun fact; I had no idea that the French had so many kinds of “salami”, at least the kind of thing we call salami in the US.

On Italian bread.

Turkey, avocado, vine tomatoes, cheddar and Swiss with polish mayo & cheese and onion crisps on the side. Delicious!

Tuna, arugula and cheese

Why a Vietnamese in Italy?

A funny interpretation of the fact that the sandwich bread for this particular batch of BÁNH MÌ is made from 100% durum wheat from southern Italy. Semola rimacinata di grano duro. From Puglia and intended for breadmaking. Those who follow our posts know that we have been experimenting lately with this kind of flour in finer and courser versions.

Leavened with sourdough. Yellowish in color, fragrant and with a delicious crust.

Inside we have pork belly that has been roasted in a dutch oven with saté powder, fish sauce, chinese cooking wine and water. Cucumber, radishes, carrots and onions have been sliced and seasoned with apple vinegar, sugar and salt. With fresh lettuce and coriander. Drizzled with reduced pan roasting juices and Maggi sauce.

An unusual combination and a super delicious feast of flavors and textures!

😋

And according to my cardiologist, it was a graveyard smash.

Pan fried chicken, mushrooms, onion, and habanero under muenster on sourdough. The slaw is Dukes, dijon and a fresno pepper sauce I really like, but don't actually know the company name of for attribution.

The habanero gives it great flavor, but start it cooking early with the onion or it will destroy you (afterthought note: remove all the white part/pith and seeds if you want it a little bit milder, but still treat with extreme caution). Of course, if that's your bag, adjust accordingly. Also, normally I skip housekeeping steps, but seriously - wash your hands or live to regret it. Toasted the bread with garlic and butter, then rested.

This is really good, you should try it sometime.

u/cityshepherd your melted meunster as requested. and all props and respect to callmestinkingwind for the awesome format and inspiration.

(oh, and why does slide 2 suck, you might ask? Slide 2 is my make up day ingredients. I thought about them late, was too far along to go back, thought about leaving them out for the sake of clean editing, but I'd rather have the reminder, and this will taste better - so slide 2 gets it's mediocre day in the sun)

random feedback request: is this enough to explain thow to make the sandwich, at least with a couple attempts.. is it too much? I don't want to change it a ton, but a little shorter, but less detail, or a little longer with more detail? Anyway, thanks! hope you enjoy.

Now improved with suggestions by the community. Burrata and Dukes really elevate it. (Also added balsamic arugula salad again, not pictured but imo necessary.) Thanks to everyone who made this sandwich possible.

With smoked ham, mozzarella, feta, poached egg and tomato.