Smoked Ham Sandwich, Grilled at the Dirty Apron Deli

What a great sandwich!

A sandwich gentled filled with mayo, parsley, pickle, smoked ham and a couple other elements on perfectly grilled white bread. I mean, seriously, the grilling job on this bread was artistic. A thin crispy layer of toastedness, rippled like a Greek sandbar, soft and biteable.

Ideal proportions. No mess, nothing on my hands, but lots of flavor. The condiments were present but not gooey.

Well worth the $7.99. Topped it with a fantastic root beer.

In hindsight, the parsley was the key to unlocking the flavour.

Dirty Apron Cooking School and Deli
540 Beatty Street, Vancouver

Thanksgiving for a turkey sandwich

Overcooking the turkey has terrible consequences for the next day's sandwiches. That's what was going through my head yesterday as I cooked the bird, debating whether to take it out of the oven.

I did. It was the right decision.

This sandwich was perfect: moist meat on soft white bread --- leftover from the stuffing recipe --- with cheddar cheese and just a few dabs of Dijon mustard, and salt and pepper. Pepper, in fact is the second most important ingredient.

This conforms to the definition of a sandwich because the essence is of a naturally formed, not shredded or formed into a weirdo shape, like a burger. Amazing.