Lunchtime: Roast Beef Sandwich

A few weeks ago my CSA had a little pickling workshop that I participated in. It was pretty much show up and pickle whatever vegetables we got that week. I walked out with some regular pickles and a "giardiniera"mix since we had cauliflower. Coming from Chicago, the only reasonable thing I knew to do with giardiniera was to put it on Italian beef sandwiches. (Just typing this makes me think of Portillo's...extra gravy with mozzarella and hot peppers please.) I knew I couldn't recreate that particular  deliciousness, so I figured some roast beef sandwiches would have to do. I got some roast beef, sliced on the thicker side, from Whole Foods, some excellent ciabatta buns, provolone, and some tomatoes and got to work. There's mustard on the bottom bun, lots of mayo on the top one, and all sorts of awesome in between. This was a serious experiment win.

Lunch: Ham Sandwich

This isn't just any ham sandwich. This is a sandwich made from the best deli ham I've ever had. I don't know what kind of magic or crack the people at Fra' Mani use, but their rosemary ham is SO GOOD. This sandwich is: Fra' Mani rosemary ham, white cheddar, lettuce, tomato, red onion and avocado on buttered and toasted French boule with a little mayo and grain mustard. Looking at this picture is making me hungry. I wish I had some of that ham left...

Lunch: Duck Rillette Sandwich

I was hankering for some pâté the other night, and ended up getting some duck rillette from Dickson's Farmstand in Chelsea Market. Not quite what I was looking for, but still delicious. What better overindulgent way to use the rest of the rillette than to make sandwiches? Particularly on some nice, sliced French boule with some prosciutto di Parma, arugula, grain mustard, and thin carrot slices. Seriously, has to be one of the top 5 sandwiches of my life. It was meaty and crispy with a good balance of acid from the mustard and sweet from the carrot.