That’s a Rachel!
As soon as turkey has become part of the sandwich.
The Rachel. It’s both a haircut and a sandwich.
Maybe the Provolone makes it a Raphael. 
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I spent the morning at home watching the Remembrance Day ceremonies on TV. The ceremonies in Ottawa are outdoors and I am always amazed with the WWII vets who are in their 100s and still sit outdoors for two hours to take in the events. When the ceremonies ended I had a red cabbage Brussels sprouts salad with walnuts and goat cheese. I used some locally made goat cheese that I bought at a craft fair recently and it is far superior to the cheese I get in the grocery store.
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And from the endless container of shaved lamb, lamb with broccoli,sautéed onions, garlic, etc. and hasselback potatoes.
A slice of yesterday’s pear hazelnut cake with labneh.
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That’s some damb fine lamb!
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TJ’S…I think you might have had some?
Oh, that’s right! Yes, we used it in Sichuan hot pot recently. I’d totally blanked on that.
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From the linked article:
“So if we filter in 2 kinds of meat, 2 kinds of cabbage, let’s say 3 kinds of bread, and 3 different sauces (for the sake of my sanity nobody suggest that the cheese might vary as well), that makes, uh… 36 possible variations?”
Today I broke the last rule with my provolone stagianato, but it is my all 'round favorite sandwich cheese. I even toyed with melting a slice on today’s pulled pork and coleslaw on a toasted Martin’s bun, but clearer thinking won.
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endless possibilities with a variation on a Reuben or Rachel or Raphael.
I noticed a Srichacha mayo Reuben somewhere online.
And I’m sure the Pumpkin Spice version exists. LOL (Pumpkin Spice Gouda is not that bad)
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I love the idea of Sriracha mayonnaise with it. When I am pulling together Thanksgiving dinner, I always make chipotle mayonnaise to go with leftover turkey and rolls. Instead of hand whisking my regular mayonnaise I use the FP and just drop in a couple of peppers and some of their adobo. Mmmmmm.
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I have had cranberry hot sauce, on hand, in the past.Adds a nice zip to mayo and other stuff. Could just combine cranberry sauce (or lingonberry) and your preferred source of heat, of course
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First lunch in Naples FLA.
Made to order, roast beef and Swiss on a seeded roll, lettuce, tomato and pepperoncini from Publix Huge sandwich, $10.99.
Gotta say though, grocery prices here are mental
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Yay! You made it! I was hoping you weren’t delayed by all the snow in Ontario. I haven’t left the house today.
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I was a bit worried about all the snow, but after only a slight delay due to the de icing, the flight was smooth as silk. Bloody freezing here though 
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Was the beef and swiss sandwich at Publix pre- made or made to order?
Made to order. Will add that to my post.
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very nice
Mental as in high-priced? (Although I think I know the answer). What would that sub cost you near where you live? (A supermarket sub)
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we usually don’t have made to order subs at supermarkets in Canada.
A large pre-made sub or dagwood at Sobey’s grocery store in Ontario costs around $7 CAD.
Pete’s made to order and probably better than any grocery store sub in Ontario $10.99 Publix Sub is $15.40 CAD with today’s exchange rate.
