Alabama White Sauce Chicken Sandwich
Hickory-smoked chicken dipped in mayonnaise, cider vinegar, and coarse black pepper, then pulled onto soft white bread. Big Bob Gibson's Decatur, Alabama dressing, in the dip-pot tradition since 1925.
Hickory-smoked chicken dipped in mayonnaise, cider vinegar, and coarse black pepper, then pulled onto soft white bread. Big Bob Gibson's Decatur, Alabama dressing, in the dip-pot tradition since 1925.
A buckwheat galette folded into a square around ham, melted Emmental, and a half-set egg, served on a flat plate with a bolée of cider; the Breton crêperie's working build.
A ham-and-cheese that took a white sauce seriously: pain de mie, jambon de Paris, Gruyère, and a béchamel that soaks the crumb and lacquers the top gold under the broiler.
A grilled cheese is timed against itself: the cheese has to go molten before the crust passes bronze and turns bitter. Three ingredients, two faces, almost no margin.