So goes the last two slices of a rather lack-luster sourdough loaf (it bugs me when sourdough is shaped like white bread). This was a perfect lunch, I fried up an egg just enough so that the yolk wouldn't burst when pressing the sandwich against the grill. It worked flawlessly. I gave it a bit of dijon for good measure, and I'll admit, a bit of horseradish. The blackforest ham I left hanging over the edges so that it would cook a bit while in the pan. Really killer little sandwich that's easy as hell to slap together.
Does anyone not use a bit of butter on their bread when grilling sandwiches? I feel like it's the only way to get a really decent crust going. Perhaps I'm wrong, or just making excuses to use more butter. Oh well fuck it, I'm going to keep doing it.
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