Up until recently, I just assumed “the art of sandwich making” was better left to the professionals. I don’t mean the basics — like ham and cheese on white or a PB&J — but the more ornate ones, like French dips, Cubans, and spicy Italians. I guess I figured that perhaps a deli had access to top-secret restaurant ingredients, or at the very least better-quality meats and toppings.
via WordPress https://jonathanwilhoite.wordpress.com/2015/12/30/sandwich-recipe-french-dip-au-jus-recipes-from-the-kitchn/
I have a pretty fast paced life. I'm fairly successful and travel a lot. Come from a really good family and love to spend the time I have with them and friends.