I have decided to interrupt my neverending upload of wedding related photos on Flickr to show off my sandwich making skills. More wedding pix to flickr tomorrow, surely. But let us enjoy this brief aside to discuss the art and engineering behind proper sandwich making.
Yes I’m damn serious about it. Tonight, I was very pleased with the results of my homemade sandwich. It was a thing of tasty beauty.
First off: The Ingredients:
Slow cooked tender pork – so tenderly cooked that it litterally flaked easily with a fork and needed to be renamed “tenderly tugged” pork vs. pulled pork. There was no serious pulling involved. Instead the pork shoulder had been slowcooked with some herbs and vegs for a day and then pulled out, tugged apart, and then seasoned with a medley of yum including pepper, vinegar, sugar, worcestershire sauce, brown mustard, and bbq sauce.
Fresh butter lettuces – organic, yo.
Fresh steak tomato – organic, yo.
Fresh wheat bread – toasted, yo.
Cheddar cheese – shredded, yo.
And whatever other sandwich condiments you desire.
The key here is good ingredients and timing. When the pulled pork is still warm and the bread lovely toasted, all else is good with the world.
Then dear kittens, the assembly of the sandwich is important.
This is not a thing that can be willy nilly slapped on.
There is, as Alton Brown has discussed in previous episodes of Good Eats, a clear structural integrity that needs to be addressed in the sandwich assembly.
Toasted Bread Top
Tomato (Fresh ground pepper on it)
Shredded Cheese
BBQ Tender Tugged Pork
Torn lettuces
Toasted bread bottom
The order is important to ensure that the bread doesn’t get squishy and that the messy parts have something solid and sturdy just on top of them to hold the sandwich together.
The results, my dears, is nothing short of glorious yum.
Lovely hand model would be Mr. Jason Hoffman who ate 2 of these sandwiches this evening as a testament to my amazing sandwich making abilities.
