I’ve been trying to up my sandwich game recently, building up on previous efforts with my must-try sliders with sweet potato fries, and of course, famous breakfast sandwiches: egg soufflé on ciabatta; and egg, cheese, and bacon on either brioche bun or everything bagel.
This time, I added my classic favorites: a Reuben and Italian pesto+prosciutto. Trying to find the right balance of high quality meats, dressing, the right cheeses plus the rest of the necessary accoutrements, on proper bread, is a fun and tasty adventure, one that I’ll continue to expand into other sandwich types. My other favorite, a lobster roll, perhaps? Bon appetit!
