So I can’t add a photo. Just made mini ham & cheese paninis for co-op lunch tomorrow. Ham, sharp cheddar on a soft french loaf with salted butter. And that’s it. (It’s for the kids.... if there are leftovers I’ll get to indulge.)
I’ve been thinking since you posted about, “My wife is an industry, and she produces” I love that line!
I’m going to try to bribe people with your sandwiches to subscribe. Don’t have too much faith in my PR.
And lastly, MAN! When I read this I was salivating. Looks A-Ma-za-zing 🫶🏻
I'm thrilled to know that because of me a bunch of kids at co-op will get to indulge in the majesty of the sandwich. And if their parents don't immediately subscribe to my Sub they're all derrelects. Also for your sake I hope there are leftovers but I doubt there will be.
Sounds delicious. Like the cast iron skillet. Instead of Mayo on my Ham and cheese, sometimes I like to do a Mayo siracha blend and use it as a dip! Well done Marie for the home made bread and Mayo!
Ernie, a very sweet cashier at Trader Joe’s, recommends a NJ speciality called “the chopped cheese.” He says to look it up. But he was hungry just talking about it. Idk. Didn’t have a great appeal to me.
Those pickles sound incredible. I love bread and butter. I only had dill on hand but I would’ve preferred yours. Especially since they were home made. And Gouda... such a good call.
Your choice of beer is not surprising to me because I know you. Dark, stout, hearty. This is your kind of beer. But your insight on the value of a pils is up my alley. Honestly I had the same thought. A good Pilsner would’ve been a better fit than my strong IPA.
I’m looking forward to February also. Thanks for playing.
Looks delicious! Cheese sandwich with american cheese on wonderbread sounds deeesgusting, especially if NOT toasted. Jealous about your sourdough. Thanks for sharing.
Tonight was ham & cheese grilled sandwiches for dinner for my wife and youngest son. These were made to order regarding the cheese choices, but everything else was per recipe. Sourdough (Pepperidge Farm), salted butter, Hellman’s mayo, cheese (Croc sharp cheddar, medium cheddar, Swiss, smoked Gouda), ham (that I fried for New Years after two turkeys at Thanksgiving an one at Christmas), Boars Head deluxe ham (Compromise elsewhere!), homemade bread & butter pickles, and more cheese. Also cooked in an iron skillet, my favorite non-stick pan. All enjoyed these immensely and are looking forward to February.
My pairing was 3 French Hens by The Bruery. It’s a dark Belgian strong ale aged in oak barrels. It had the heft to stand up to the sandwich’s robust flavors, but I think a craft Pilsner would’ve been better. Pilsner Urquell is my go to wherever I am, but St George’s “Pilsner” is the best local craft beer.
So I can’t add a photo. Just made mini ham & cheese paninis for co-op lunch tomorrow. Ham, sharp cheddar on a soft french loaf with salted butter. And that’s it. (It’s for the kids.... if there are leftovers I’ll get to indulge.)
I’ve been thinking since you posted about, “My wife is an industry, and she produces” I love that line!
I’m going to try to bribe people with your sandwiches to subscribe. Don’t have too much faith in my PR.
And lastly, MAN! When I read this I was salivating. Looks A-Ma-za-zing 🫶🏻
The pictures you sent me look fantastic.
I'm thrilled to know that because of me a bunch of kids at co-op will get to indulge in the majesty of the sandwich. And if their parents don't immediately subscribe to my Sub they're all derrelects. Also for your sake I hope there are leftovers but I doubt there will be.
Sounds delicious. Like the cast iron skillet. Instead of Mayo on my Ham and cheese, sometimes I like to do a Mayo siracha blend and use it as a dip! Well done Marie for the home made bread and Mayo!
Ernie, a very sweet cashier at Trader Joe’s, recommends a NJ speciality called “the chopped cheese.” He says to look it up. But he was hungry just talking about it. Idk. Didn’t have a great appeal to me.
I think I like Ernie.
I saw Anthony Bourdain do a few minutes on chopped cheese on NJ. It was just a blip in one of his food show episodes but it looked incredible.
Oh, and how was the P Farm Dourdough? I’ve never tried it. Any good?
This is astounding. What a thrill.
Those pickles sound incredible. I love bread and butter. I only had dill on hand but I would’ve preferred yours. Especially since they were home made. And Gouda... such a good call.
Your choice of beer is not surprising to me because I know you. Dark, stout, hearty. This is your kind of beer. But your insight on the value of a pils is up my alley. Honestly I had the same thought. A good Pilsner would’ve been a better fit than my strong IPA.
I’m looking forward to February also. Thanks for playing.
Also I love you.
Looks delicious! Cheese sandwich with american cheese on wonderbread sounds deeesgusting, especially if NOT toasted. Jealous about your sourdough. Thanks for sharing.
Tonight was ham & cheese grilled sandwiches for dinner for my wife and youngest son. These were made to order regarding the cheese choices, but everything else was per recipe. Sourdough (Pepperidge Farm), salted butter, Hellman’s mayo, cheese (Croc sharp cheddar, medium cheddar, Swiss, smoked Gouda), ham (that I fried for New Years after two turkeys at Thanksgiving an one at Christmas), Boars Head deluxe ham (Compromise elsewhere!), homemade bread & butter pickles, and more cheese. Also cooked in an iron skillet, my favorite non-stick pan. All enjoyed these immensely and are looking forward to February.
My pairing was 3 French Hens by The Bruery. It’s a dark Belgian strong ale aged in oak barrels. It had the heft to stand up to the sandwich’s robust flavors, but I think a craft Pilsner would’ve been better. Pilsner Urquell is my go to wherever I am, but St George’s “Pilsner” is the best local craft beer.