Cook’s notes
When your husband is a hard-core carnivore, his eyes light up when he comes across something like Three Little Pigs sandwich. We did make our version, he and I together, which we devoured with gusto. But then he wanted a sandwich that represented more farm animal groups so he came up with this.
The filling consists of poultry (chicken schnitzel), cattle (pastrami), hog (belly bacon) and dairy (cheese omelette). We made only one sandwich using a small baguette and split it into halves. Had we made two, one for each of us, we wouldn’t have been able to finish all of it.
So, the recipe below is for a single sandwich. If your appetite is larger than ours, just double or triple the ingredients to make two to three sandwiches.
The cook time of zero presumes that all the components that require cooking have already been cooked.
For the chicken component, choose between:
To cook the bacon, see: The better way to cook bacon is in the oven.
Meat lover’s sandwich
Ingredients
- 1 mini baguette split and preferably toasted on both sides
- 1 tablespoon mayonnaise
- alfalfa sprouts as much or as little as you like
- 1 chicken schnitzel ot katsu cooked
- lettuce as much or as little as you like
- 3 to 4 slices pastrami store-bought
- 3 to 4 rashers cooked belly bacon
- cheese omelette
- mixed seeds to garnish (optional)
Instructions
- Lay the bottom half of the baguette, cut side up, on your work surface and spread with mayo.
- Spread the alfalfa sprouts on top of the mayo.
- Lay the chicken schnitzel on top of the alfalfa sprouts.
- Pile the lettuce on the chicken.
- Cover the lettuce with pastrami slices.
- Arrange the bacon on top of the pastrami.
- Carefully slide the cheese omelette on top of the bacon.
- Sprinkle with seeds, if using.
- Cover the fillings with the top half of the baguette.
- Cut the sandwich into two to four portions and serve.
Cauliflower, fried rice style