Try your turkey and swiss “half and half.”
|When serving sandwiches, offer a variety of condiments and recommend that diners mix and match: one half of a roast beef, ham or turkey sandwich with chutney, one half with Roquefort Dijon mustard, for example. It’s like having two different sandwiches, and just one way in which specialty condiments transform everyday foods into gourmet treats.
We love the Dijon mustards of Laurent du Clos so much, we can eat them from the jar—especially the amazing Roquefort mustard. Other favorites include the Saffron Aïoli mayonnaise from Restaurant Lulu and the fabulous flavored mayos from The Ojai Cook—all Top Picks Of The Week.
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