Tomato season has arrived, and finally I feel justified in my love affair with a classic sandwich: The Turkey Club. I think it’s only appropriate for lunch, BUT it makes a great pairing for a lunch time 50/50 ‘tini (see above.) Oh, and I’ve never actually had one at a club — your local diner probably makes a perfectly good one.
sandwich series to be reoccurring bc when a sandwich is GOOD i think about it from the moment i try it until eternity standouts on this divine stacking:
- pastrami-cured turkey (for a deli meat, it’s exploding flavor)
- tartine’s country bred (duh it’s a bakery)
- pickle aioli (tangy and unexpectedly the piece that ties it all together)
- CHICKEN SKIN????!!!!!! provides same spark in a bite as a piece of bacon would. unbelievable and my memory’s greatest takeaway additions (not necessary)
- i’d consider a microgreen more poignant than a sunflower sprout
- i’d flirt with the idea of a lil dijon
your family never wants to tackle digitization, but it’s a fun and engaging activity. maybe even organizing the old prints and negatives too, if you feel extra generous.
