Saturday, June 27, 2009
Revisiting a classic
Its so hard to screw up a turkey sandwich... Its like the foundation or cornerstone of my sandwich pyramid. The possibilities and varieties are endless. I was thinking of having a sandwich booth one day were I would sell "turkey sandwiches from around the world."
All of them would be turkey and swiss with mayo. From latin america, tapatio would be the key ingredient; from asia, sriracha would be used and from north america frenchs yellow mustard. I like to switch between these on a daily basis.
My sammy for today had some of Phillipe's spicy mustard on it! Like I said before, this stuff will roundhouse your taste buds!