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.
Tell me everything about your amazing sandwiches
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.
100% agree that adding the lettuce and tomato right before eating it is 🤌
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.
It’s the cheese, man.
Incredible how much switching from kraft American ups your sandwich game.
I’m partial to havarti myself.
That shit isn’t even cheese, and I kind of hate that this is what people think “American cheese” needs to be.
Cooper Sharp American is where it’s at. If you know, you know.
Havarti is actually what I have this week. And I usually get either Sargento, Land-o-lakes, or “fresh” from MY Dekalb Farmers Market.