This is the Greatest Sandwich in the World

I don't like to post things that don't seem too original, or tutorials for how to throw together processed food, because we are all adults here (right? babies can't read?). But someone on IG specifically said "OH THIS NEEDS TO BE ON YOUR BLOG" when I posted it the other day.

And I will concede. Simply because it is the greatest sammich I think I've ever constructed. Here, let me say more about that:

As you may or may not have heard me whining about recently, I just started serving corporate meat and other various deep-fried sundries to the masses of Bowling Green and the greater I-65 area, which deprives me of sleep time and cooking time, to say nothing of the daily ethical limbo I two-step around. Serving life is silly and romantic and difficult and I'm not convinced yet whether or not it's worth it for now, but suffice it to say that I have been cooking less hour-and-a-half long dishes, and exploring instead the sammich world.

So this was birthed out of a 16-hour, stiffed-twice, grab-a-beer-as-soon-as-you-get-home work day. It's simple enough but turned into the Greatest Sammich in the World, as you can clearly read from the post title. It is champagne dijon mustard, sauteed mushrooms and broccoli (with Braggs and nooch), pan-fried veggie dogs, and more champagne dijon mustard, all on Ezekiel sprouted bread.

I don't like to keep meat alternatives around, because a) they tend to be highly processed and b) they don't exactly promote a healthy lifestyle. But sometimes, Manager's Special, you know? Plus you can never tell when a hungry gaggle of touring punk bands will roll through your town. So I buy 'em on clearance and give them a home in the freezer.

More to come, on rare days off.

Speaking of days off - have you watched John Green's last Crash Course in World History episode of all time yet? Globalization - Good or Bad? Check it out.