It's time for our return and no recipe is better suited than this McFatty worthy sandwich. It's been over 2 years since out last post and for the first time we are reunited for 1 MONTH. Yes, for the next month we will be in San Francisco relishing in the fruits of the bay. To kick-start our re-opening of the blog, may I present this sandwich which has inspired the first-post-back recipe. For context, this sandwich is best enjoyed outside, after a long surf, with a bottle of sparkling water (with 4 lemon wedges) or an chilled local beer. (I say local, not because of an elitism for loc-avore foodie fare,--although those assumptions might not be unfounded ;), but because our current San Diego location boasts local brews worthy of fierce recognition (Lost Abbey, Stone, Green Flash, Alesmith...). So in good fatty form, here is the sandwich that is the current winner for our namesake. Although we welcome competition!
2 slices sourdough bread, toasted
tomatoes (that are bomb- heirloom would be delish)
spattering of BBQ sauce
vinagrette to pour and dip: white vinegar, ponzu, maggi, mustard
I love this with wasabi peas if you like a little crunch and kick!
|Blacks Beach - sunset surf. |
San Diego, CA