Instagram Post 11/17/2017

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I was just writing to a friend about how I’m in the throes of Thanksgiving cooking and baking. Seems like I get a little more ambitious each year, adding something new here or there, finding more stops to pull out; the meter’s not on “totally overwhelmed” yet, but it’s getting there.

So what can I make for dinner that isn’t a time sink when I’m up to here (my hand is under my chin) with work in the kitchen? Easy. My favorite sandwich: oven-toasted, buttered Italian bread with roast beef, melted brie de meaux, arugula, watercress, scallions, alfalfa sprouts, sliced tomato, and most important, my signature slightly smoky, trifle tomatoey, heavily horseradishy sandwich spread.

If anyone were ever to name a sandwich after me, it should be this one.