Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Mortadella, baby Swiss, roasted peppers and marinated zucchini on a poppy seeded roll with mayo and Dijon mustard. On the side are the garden tomatoes leftover from dinner, along with a quality control check of the half gallon of garlic dills before Deb brings them in to the truck shop tomorrow. The guys seem to love them and when it's 90 F in their work area, I figure they can use a little salt.
HC
Mortadella, baby Swiss, roasted peppers and marinated zucchini on a poppy seeded roll with mayo and Dijon mustard. On the side are the garden tomatoes leftover from dinner, along with a quality control check of half gallon of garlic dills before Deb brings them in to the truck shop tomorrow. The guys seem to love them and when it's 90 F in their work area, I figure they can use a little salt.
HC
Mortadella, baby Swiss, roasted peppers and marinated zucchini on a poppy seeded roll with mayo and Dijon mustard. On the side are the garden tomatoes leftover from dinner, along with a quality control check of the garlic dills before Deb brings them in to the truck shop tomorrow. The guys seem to love them and when it's 90 F in their work area, I figure they can use a little salt.
HC
By Smokeydoke,
