I had a great porketta sandwich with hot giardinera peppers from Buon Giorno on Friday. They cut a slit in the side of a crusty hoagie roll and stuff the sliced porketta, au jus, and peppers into it. That way, the outside of the bread remains hard and the inside gets all delicious and squishy. As long as you eat it promptly, of course.
Yesterday I made BLTs from Everett's bacon (of course), hydroponic tomatoes from the farmer's market (I sliced them, then salted and peppered them before I put them on the sandwich), red leaf lettuce and the fancy garlic herb mayonnaise from grilled vegetable sandwich night. I put the whole works on toated English muffin toasting bread. Yum!
And finally, I made some lovely chicken sandwiches from leftover rotisserie chicken, sourdough bread, the super hot Trader Joe's Dijon mustard and red leaf lettuce. We are sadly out of the Trader Joe's mustard now. Hopefully they will still be stocking it next time we make it out there!
I am now resolved to photograph some of these sandwiches before I eat them, so you can see them! Aaaah, the lessons I learn...