I am a fiend for stacks of protein (usually protein and add-ons) stuffed in between two slices of bread.
Yes, I admit it…I’m a sandwich maniac! I can immediately think of dozens of sandwiches I have enjoyed in my own kitchen for decades:
*tuna salad with celery
*sardines on French bread with butter, onions, parsley, lemon, olive oil
*the BLT
I am seriously in love with one of the few remaining Burgundy specialties that you can easily find on Burgundy menus today: ham in parslied aspic. As you may be aware, last spring I spent a glorious week in Burgundy, tasting a crillion wines, and…just as important…looking for evidence in Burgundy’s restaurants and charcuteries/epiceries that traditional Burgundy food still exists.
