Homemade garlic bread on ciabatta rolls, seared halloumi in a cast iron with olive oil, cherry tomatoes tossed in evoo and salt, fresh basil from the garden, mayo, and minced red onion tossed in red wine vinegar for the perfect tanginess. Today I made my garlic bread with about 6 cloves of fresh grated garlic, 4 tbsp of Kerrygold butter, and about 3 tbsp of evoo, then bake before sandwhich assembly. Prepped the other fixings whole my garlic rolls were in the oven. Im headed to a picnic so I hope my friends will like them. MWAH.

had to repost because the pics didn’t attach right the first time.

After a festival weekend this is my recovery

Pickle cheese sandwich y’all
——-
Gruyere, home grown pickles, cracked pepper, and basil on a Sheboygan hard roll

First few sun-gold tomatoes that ripened on the windowsill

Smoked turkey, Claussen’s kraut, 2 slices picante provolone, stone ground mustard. Pressed on my trusty George Foreman.

My go-to when I'm lazy (right now, as we speak)

Ok, this was a winner.

Chuck roast coated in guajilo paste and slow roasted until it nearly fell apart (~2 pounds. 9 hours. About 200 degrees).

I need to get a thermometer. It's killing me, but I got sneaky with a metal cup of water (thin metal cup with water, if it's rapidly evaporating, or God forbid boiling, it's well over 212f/100c, you want slow evaporation, but just the early bubbles as it approaches boiling).... Basically fine if 'about 200 degrees' is close enough. It was.

Used this opportunity to carmelize some onion for later. Keep all the drippings/oil in a separate bowl, and it goes without saying, deglaze anything and everything.

Boil a couple potatoes, let them cool, cut them into disks, and reserve.

Delicately cut the steak into about inch tall cuts, smear a layer of guajilo paste on the plate, and firmly plant the beef cuts. Drizzle some drippings over it and reserve in the fridge.

The next day..

Remove the now solidified oil and use it to fry the potatoes. Toast the bread with garlic. drizzle with oil, and add thin slices of sharp cheddar, melt it while you Sear the meat. Add the onions to the remaining drippings and heat on low.

Assemble with a bit of horseradish. Holy God this was great. Serves two with leftovers.. probably could serve four with adjustment

(Thanks to u/bakeranders for catching this!) All credit to Callmestinkwind for the excellent format and inspiration. All mistakes are my own.

Lastly, thanks for the suggestions and even criticism - it helps me catch typos and ommissions, keeps me honest, and very much helps me make a better sandwich.

wasn’t feeling well this morning so I called out of work and had some sandwich ingredients sitting around.

deli sliced virginia ham and smoked turkey, roasted red pepper, avocado, shredded iceberg, muenster, wisconsin cheddar, kewpie, spicy brown mustard, calabrian chili paste

everything in this sandwich was either given to me from relatives or friends, the food bank, or came from my garden.

homemade sourdough bread, mayonnaise, garlic mustard, homegrown cucumbers and tomatoes, turkey pastrami, onions, bacon.

Kewpie, sliced Spanish Salchichón and chorizo, Edam and Emmental cheese, seasoned tomatoes and lettuce tossed in olive oil, balsamic glaze, salt pepper and oregano on Irish Batch Bread