A Revolution in Sandwich Technology
The other day, Angela and I went over to Mark's Kitchen, a tasty Korean-American cafe. It had a nice selection of bread types. While we were eating, I kept looking at their bread list. Then I looked at Angela's chicken and avocado club sandwich on sourdough. Three slices of bread. Each of them were the same.
Why not a slice of pumpernickel on the bottom, olive bread in the middle, and sourdough on top? Why not a slice of challah or multigrain in there somewhere? Why limit yourself to one type of bread in any sandwich?
There are a ton of possibilities here. In addition to simply expanding on possible flavor combinations, there are some practical uses. Have a sandwich that needs the structure of a sturdy bread, but would benefit from the flavor and texture of something softer? Use the denser slice on the bottom to provide support, but go with the other one for the top.
I offer you freedom from sandwich bread monotony. What will you do with it?