The perfect sandwich

I hide a dirty little secret: I’m a sandwich fanatic. I’m not sure Lauren even knows this. I’m constantly looking for the perfect cheese, topping, condiment, and meat. I think I’ve finally found what I’ve been looking for all of these years.

After years of eating turkey and wheat I was turned onto rye bread by a fraternity brother. My next discovery came in the form of using chicken instead of turkey. There really isn’t a comparison between the two in my opinion, which, my opinion, is what this blog is all about.

No sandwich is complete with out pepper jack cheese, whose main ingredient is jalapenios. I think the cheese adds a little spice to any sandwich. Of course, no sandwich would be complete with out some sort of spicey mustard, although a good italian dressing is a decent substitute.

But my latest two finds are icing on the cake. On a whim I bought pumpernickle bread instead of rye. I also picked up a jar of straight up slice jalapenios. So, here it is, the perfect sandwich:

  • Two slices of rye or pumpernickle bread
  • Meat. I prefer Sara Lee’s chicken breast, maybe a slice of roast beef for flavor
  • Two slices of pepperjack cheese
  • As many jalapenio slices as you can handle on your sandwich
  • Spicey mustard (optional)

So there you have it. Throw in a few Wisconsin beef sticks, some cheese cubes, a yogurt and a glass of skim milk and you’ve got a great lunch! The only thing that could possibly make the meal better is Busch’s dill red skin potatoe salad.

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