God tier sandwiches you made
>Croissant
>Turkey
>Pesto
>Dutch gouda
Pic not related
>>7389741
why do people always layer the meat so thick on sandwiches
>i made this real simple sandwich i enjoyed
>i should start a thread about it
>here's a picture of a different sandwich
image.jpg, every time.
>>7389748
Murica
Reuben
>>7389748
That makes as much sense as asking why people use their hands when dining.
>>7389748
>>7390216
this
it's so simple to make too
>Croissant half, toasted under broiler
>kale leaf, stem sliced down the middle, fried in pan under brown on edges
>vinegar based hot sauce
>soft basted egg
>slice of rosemary and honey ham, warmed up in pan
>tiny bit of mayo
>other croissant slice
favourite breakfast sandwich
the combination of the salty/sweet meat, the fresh cukes and cilantro, the heat of the peppers, the slight sourness of the pickled carrots and daikon.
the best sandwich by miles.
>>7390284
One of my favorites.
Up there with a Cuban and a roast pork, broccoli rabe, and sharp provolone
Torta al pastor or milanese
>>7390284
Bahn mi is only amazing with the liver pate. Most people don't order that part.
I like a cuban too, a croqueta preparada, or a really good version of a pan con lechon with hot sauce and lots of crispy chicharron and garlic strong mojito.
Gotta love a muffaletta!
