The Recipe — Illustrated

I was visiting my daughter in New Haven and we took the time to eat a sandwich. First we got ingredients:

Bread and cheese

The bread was the leftover baguettte from dinner (This being New Haven, we could get good Italian bread at the local deli). The cheese was a local artisanal brie-like cheese made from sheep’s milk. We cut the bread in half horizontally, toasted it under the broiler and covered it with the jam. the jam was a year old jar of fig with vanilla.

The next step was to put some cheese on the bread and back into the broiler:

The results:

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