I’ve got several things to report on today, but I think I had better get the sandwich report out first.
As for the sandwich, it was pretty good. Of course the ingredients were pretty good to begin with (roast beef, turkey, and ham) with some vegetables and spicy mustard–so it was never going to be bad. The question is whether or not the bread improved it.
My verdict is that while it was a nice change, it really can’t beat ciabatta or rye bread for a sandwich. It toasted up quite nicely, remaining a bit fluffy on the inside, but achieving a nice crispy texture on the outside. That is something I can appreciate.
As I am knows as the sandwich king at work–at least once a week someone tells me I should open up a sandwich shop–people are usually keen to look at my sandwiches. This time, people remarked that it looked rather small and there concerns were only relieved when I explained that I had made two of them. They didn’t pay much notice to the bread. This is of course why they should never be responsible for opening a sandwich shop. All components need to work together and there are subtle differences that can make or break a sandwich.
They always ask me why I go to such lengths to make a sandwich, but this merely confuses me. If I had unlimited resources, then my sandwiches would truly be remarkable. There are so many things that I would like to put on them, but can’t because I don’t have the ingredients, or the ingredients are not transport friendly. In some cases, what I want (mostly in the vegetable and cheese departments) doesn’t come in a size that makes it affordable to add to my sandwich.
I have made another couple of sandwiches for today on the same bread. Should be good.
The company also makes a bunch of products called breakfast rounds. They seem like arepas that aren’t made from corn flour. I will probably try them next.