Killer Sandwich Recipe

The sandwich. That tasty little item we frequently take for granted. The staple of summer lunches for kids of all ages. That combination of bread, fat, meat, cheese, and whatever else one cars to pile on them. They’re good. They’re necessary. The good (4th) Earl of Sandwich, John Montagu,  did a great service to the world by allowing his moniker to be attached to this innocuous, convenient, and (generally) delicious.

Killer Sandwich Recipe

Ingredients

• Jewish Rye
• Cheddar
• Advocado
• Rotisserie chicken
• Capicola

Method

It might seem a bit weird putting cured pork shoulder on Jewish rye, but I just can’t help myself. 

1 Start with your toasted bread and fat of choice. This time around, I chose mayo as my fat along with a couple of ultra-thin slices of capicola.  Think of this sandwich as a weird twist on chicken cordon bleu. For the uninitiated, that is a French stand-by that involves the use of chicken, ham, and swiss cheese.

2 I added some slices of rotisserie chicken.

3 The most glorious spousal unit and I found some really tasty avocados at our favorite grocers this morning, so I decided this sandwich needed more fat. I am decidedly not fat averse. Avocados are over 14% fat. It isn’t diet food.

4 Then the coup de grace is still more fat. Cheese.  Cheddar in this case.  Cheddar is due east of Sandwich in southern England so they are natural combination. There is only 10 grams of fat in an ounce of cheddar. Go nuts!

And when you put that last layer of bread on top and give it that little push (we all do it, it’s like a pat for luck), you’ve got yourself the most tasty of simple treats.