Turkey Cognac Sandwich
If you use only the best ingredients, you don't need very many to create a terrifically satisfying sandwich. Start with the bread. These slabs are sliced from a country white loaf baked 12 hours earlier by the wonderful folks at Lulu's Bread & Breakfast, beautifully soft, chewy and delicious inside—just perfect texture—and crusty and crispy around the outside. Anything between two shingles of this stuff is going to be lovely. I plastered them with homemade cognac mustard, loaded with vinegar tang and brown and yellow mustard seeds, and layered on baby greens and lemon-rosemary turkey breast from the local Whole Foods deli case. Nothing beats great fresh bread. Nothing.