Market Street grocery store has recently started trying out a whole bunch of new breads in their bakery. Their marble rye was pretty good. Today, I tried something different.
I bought a ring-shaped bread @11” across, topped with all the stuff you see on an everything bagel. But the bread was a softer dough than a bagel.
I quartered it, then took a section and sliced it open. Mayo & brown mustard were the condiments. I sprinkled a pinch of black pepper on the interior. Greens were radish sprouts and baby spinach. Cold cuts were 2 slices each of Black Forest ham, Genoa salami, and smoked Gouda. Once assembled, I sliced the quarter into eights for manageability.
Sides were baby carrots, celery stalks, some potato chips and an onion dip.
The sandwich was outstanding.
Thing is, after I finish this loaf off, I don’t know what will happen next. There’s no guarantee Market Street will continue making the bread. And as good as it is, I don’t know if others in the family will be interested in it- Mom, for one, rarely eats foods with tiny whole grains because of her dental work.