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This sandwich, along with a bottle of sugary Mexican Coca-Cola, is my lunch today. It was assembled this morning by Danielle while I showered, made from items cooked last night. The sandwich is made from a piece of generic French bread from the bakery at Nino Salvaggio in Clinton Township, sharp cheddar, mushrooms and garlic which were sauteed in extra-virgin olive oil and butter, and Edwards’ Berkshire Bacon purchased at Zingerman’s after the 27th Anniversary tasting.
This is an extremely good sandwich.
I can only think of a couple ways to make it better, and those would only be incremental improvements which aren’t really that important. Specifically, using freshly chopped garlic with the mushrooms, a less yeasty bread, and a bit more special cheddar.
UPDATE: Upon completion of this meal I have realized that it is missing something: chocolate. I could really go for some decent mint chocolate right now. Unfortunately, the bar of chocolate currently owned by me is sitting on the kitchen counter at home. This disappoints me greatly.