Quote:
Originally posted by freeadultcontent
Ok here is a common one when California avacodos are in season.
Sour dough roll (local bakery makes them) un-toasted.
Lots of peppered roast beef sliced medium thin.
Mayo that is home made. store bought mayo is icky. Thin layer of mayo on both bread sides, the fat prevents bread from getting soggy.
Mustard, slighlty grainy. Not the typical american yellow mustard.
Thin sliced purple onions.
Few slices provolone cheese.
Sliced dill pickles.
Half or more of a smashed avacodo.
Slight smearing of horseradish on top bun.
A sprinkle of salt.
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mmmmmm..... sounds heavenly.... Just out of curiosity. when you say "baker" do you mean the "bakery" section they have at the grocery store like Albertsons? Or a baker shop that specializes in nothing but baking bread?