On Sara Lee Artisano bread, in this order:
Yellow mustard
Two slices of oven roasted turkey breast
One slice of cheese (baby Swiss or Gouda)
Another slice of turkey
Another slice of cheese
Green or red leaf lettuce
A thick slice of beefsteak tomato
Onion
Mayo
I pack the lettuce tomato and onion in a separate zip top bag and add them to the sandwich right before eating it. Makes all the difference.
I randomly made this the first time I actually took my lunch to work and at the first bite was like “FUCK that’s a good sandwich” and I’ve taken the exact same thing every day for weeks now.
Certainly go with the bread you like, but the Artesano is #1 rated from America’s Test Kitchen for supermarket white bread. I use it because the loaf lasts me two weeks without going stale or moldy. I’d prefer fresh bread from the bakery or the farmers market but it just doesn’t last long enough to use the whole loaf.
I’m reminded of a scene near the end of The Hitchhiker’s Guide to the Galaxy, where the protagonist becomes like this venerated sandwich artisan on a tiny out-of-the-way planet.
Agreed that most sandwiches are better fresh. Any kind of dampness or shudder sogginess, totally knocks off 10 points.
My sandwiches are made with this fried tofu mix of my own design lol, so might not appeal to others but I still appreciate the art generally.
While we’re sharing, my secret technique is toasting the inside of the sandwich breads, so you get soft bite going in then a little crunch on the inside.
With pleasure. I’m still perfecting it, but so far the base is
1/2 block extra firm
dash of dark soy (tbsp?)
little pinch of salt, unless soy sauce is super salty
Roughly peel the extra firm with vegetable peeler. Any big chunks that fall off can be crumbled by hand to add even more body.
Sprinkle salt, Dash dark soy sauce over. Then it’s anyone’s game. Things I’ve tried (not always together):
onion powder?
garlic powder?
minced garlic?
chili flakes? (Essential, imo)
tsp cumin?
fennel seeds?
Anyway, whatever you choose, medium heat 1 to 2 tbsp olive in pan, dump your mixture in and loosely turn every 5 minutes. Takes about 30. The end result will kind of look like mushrooms cooked on a griddle.
On Sara Lee Artisano bread, in this order: Yellow mustard Two slices of oven roasted turkey breast One slice of cheese (baby Swiss or Gouda) Another slice of turkey Another slice of cheese Green or red leaf lettuce A thick slice of beefsteak tomato Onion Mayo
I pack the lettuce tomato and onion in a separate zip top bag and add them to the sandwich right before eating it. Makes all the difference.
I randomly made this the first time I actually took my lunch to work and at the first bite was like “FUCK that’s a good sandwich” and I’ve taken the exact same thing every day for weeks now.
Bruh what? I’m sure the sandwich is good, but a great sandwich begins and ends with the bread, and I just don’t know that Sara Lee cuts it imo
This is the real protip right here.
Certainly go with the bread you like, but the Artesano is #1 rated from America’s Test Kitchen for supermarket white bread. I use it because the loaf lasts me two weeks without going stale or moldy. I’d prefer fresh bread from the bakery or the farmers market but it just doesn’t last long enough to use the whole loaf.
I’m reminded of a scene near the end of The Hitchhiker’s Guide to the Galaxy, where the protagonist becomes like this venerated sandwich artisan on a tiny out-of-the-way planet.
Agreed that most sandwiches are better fresh. Any kind of dampness or shudder sogginess, totally knocks off 10 points.
My sandwiches are made with this fried tofu mix of my own design lol, so might not appeal to others but I still appreciate the art generally.
While we’re sharing, my secret technique is toasting the inside of the sandwich breads, so you get soft bite going in then a little crunch on the inside.
Share the art of your tofu please.
With pleasure. I’m still perfecting it, but so far the base is
Roughly peel the extra firm with vegetable peeler. Any big chunks that fall off can be crumbled by hand to add even more body.
Sprinkle salt, Dash dark soy sauce over. Then it’s anyone’s game. Things I’ve tried (not always together):
Anyway, whatever you choose, medium heat 1 to 2 tbsp olive in pan, dump your mixture in and loosely turn every 5 minutes. Takes about 30. The end result will kind of look like mushrooms cooked on a griddle.
And you just use it as sandwich filling?
Stores well in fridge. I use it as the protein in my sandwiches like,
Looking forward to trying this! Always up for a new tofu recipe.
It’s the cheese, man.
Incredible how much switching from kraft American ups your sandwich game.
I’m partial to havarti myself.