Dannyalcatraz
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14
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The foundation:
Oven-warmed pita, 1/2 topped with mayo & tabouli, 1/2 topped with basil garlic spread & radish sprouts
Next layer:
Swiss cheese on the left; Colby Jack on the right
Final layer:
Chicken on the left; Lebanon bologna on the right
A quick fold and…
Tasty and filling!
(OK, it was slightly overstuffed and a tad sloppy, but that was part of the charm.)
GravyEducation
I know you from your last post, you're running short on sprouts? Because that was the picture perfect part, you had greens hanging out the pita. Still would my dude, I'm recovering from sickness and my appetite is coming back.
Dannyalcatraz
I just restocked, actually!
The last time, it was onion sprouts, this was radish. I tend to use more of the onions because they’re smaller and more delicate. Radish has a bit more punch.
GravyEducation
Ah my mistake. I've never had radish sprouts on a sandwich, that is the fucking best idea. There's this garlic-y tasting plant that's a leek relative... I'm sorry this is just me being sick and not cogent but it's like a super garlic leek thing! Would be good on sandwiches too
Dannyalcatraz
IMHO, any of the alliums- onions, scallions, garlic, leeks, shallots, chives, etc.- belong on SOME kind of sandwich in some way or another. You just have to figure out what works for you.
Mixing & matching can work, too. Market Street Grocery’s bakery has a roasted garlic bread- with whole cloves mixed into a rustic white. Great for sandwiches! During the holidays, I’ll make a Swiss cheese & glazed ham sandwich with toasted slices and toum (Lebanese garlic spread).
GravyEducation
Starts with an R I'm so close... Ramp! I was thinking of ramps
Dannyalcatraz
Oh yeah! I’ve had those a couple times.
Yes, they work on sandwiches!
GravyEducation
Which Google is telling me is just wild leek but idk I trust Google anymore. I'll trust my drunken recollection of Chef from like 8 years ago for the special