Just as I eat breakfast for dinner since I rarely cook breakfast in the morning, I tend to do the same with lunch, a meal I rarely eat at home.
I’ve had some nice end-of-summer tomatoes, plus good bacon, so used them in two kinds of sandwiches for recent dinners – grilled cheese (I had sliced “fontina” on hand) and BLT. Both very satisfying!
The bread is a favorite of mine, the Saloio bread I buy at ShopRite. I finally got around to googling saloio and it is, as I suspected, Portuguese. I love this bread. It has a crisp crust and light interior. It is not too chewy, which is sometimes what I prefer. I do love my hearty whole grain country breads, but sometimes feel like I have to do battle with those in a sandwich. Too hard to bite off and chew, and the filling ends up mangled.
There is a delicacy to saloio bread that translates well in sandwiches, but it’s not so delicate that it can’t take a little handling. It makes wonderful toast, too, which is why I like it so much for these sandwiches.
They usually have sliced and unsliced available. I take the easy route and buy it sliced, although I wouldn’t mind it a little thicker. And I end up freezing some of it, because it is a much bigger loaf than I can use up quickly. It also makes great bread crumbs and croutons, too.