There’s nothing better than a thick slice of homegrown tomato on a Boar’s Head cracked peppermill turkey sandwich with alfalfa sprouts and peperoncini slices. Throw in some cheese, spinach, mayo and plenty of mustard, and it’s pretty much ambrosia for lunch. So heavenly. But sometimes that tomato is just a little too juicy to make it all the way to lunch…without making the bread totally soggy. (See, when I make Hubby a sandwich in the morning, I make one for myself too, and stick it in the fridge so it’s ready to go when I’m ready to eat.)
Well, one day I realized that if I put the meat and cheese on the bread, and all the juicy stuff in between, it eliminates soggy bread, or at the very least, helps a lot. There’s nothing better than a perfect sandwich, and this is our favorite!
