Bklmt2000
04-11-2019, 10:41 AM
Today's lunch: a chicken-bacon club sandwich on toasted whole-wheat bread, with seasoned fries, ketchup, and dill pickle slices on the side.
A few days ago, I seasoned up a BSCB, roasted it in the oven @ 350° for an hour, chilled it overnight in the fridge, and then sliced it nearly paper-thin for sammiches. Been using this approach for a few months now to make sammich meat, and it works great.
Also had some leftover bacon from breakfast-for-dinner from a couple of night back, so it got recycled into lunch.
Toppings included chopped romaine, thin-sliced tomato, and a generous smear of mayo on all interior bread surfaces.
Showing my work:
Plated
https://i.imgur.com/FL7z6x0.jpg
Close-up:
https://i.imgur.com/sd4UlJU.jpg
Verdict: unbelievably good. Satisfying. Proportions of chicken to bacon to veg were all spot-on. Toast level on the bread was dead-on, and really enhanced the other flavors.
Will make again.
A few days ago, I seasoned up a BSCB, roasted it in the oven @ 350° for an hour, chilled it overnight in the fridge, and then sliced it nearly paper-thin for sammiches. Been using this approach for a few months now to make sammich meat, and it works great.
Also had some leftover bacon from breakfast-for-dinner from a couple of night back, so it got recycled into lunch.
Toppings included chopped romaine, thin-sliced tomato, and a generous smear of mayo on all interior bread surfaces.
Showing my work:
Plated
https://i.imgur.com/FL7z6x0.jpg
Close-up:
https://i.imgur.com/sd4UlJU.jpg
Verdict: unbelievably good. Satisfying. Proportions of chicken to bacon to veg were all spot-on. Toast level on the bread was dead-on, and really enhanced the other flavors.
Will make again.