Roast beef & cheddar with onion, homegrown arugula, and horseradish on homemade rye sourdough with olives. Potato chips are my junk food downfall. Iced water (not shown) to drink with this.
The bread obviously went sideways not up when I baked it but it’s lovely, dense and springy, great sandwich bread.
It’s a sandwich on a dish towel.
A fancy-ass sandwich on home baked sourdough rye with homegrown greens, on a plate made of pressed palm fronds! On a dish towel woven in Turkey!
K. But it’s a sandwich. Not a fancy-ass sandwich. And you didn’t even bother to cut it and show the constituents. And you just poured cheap crisps next to it.
I’m sure it was delicious. My 6yo makes sandwiches for herself every day with our homemade bread and with greens and fresh tomato from the indoor hydroponic, but it never occurs to her to take pictures of it.
Edit: sorry for being shitty. It seems like a very reasonable, normal, and delicious lunch. Thanks for sharing it.
My only complaint of the photo is I’m not seeing more of the innards of the sandwich! Or the height of it! Sounds like a nicely stacked one.
This is food softcore porn.
The only way to get the really good arugula is to grow it yourself. It’s amazing how flavourful it gets after a few generations in the garden.
As an aside: someone posted recently asking why people downvote on Lemmy and it is really appropriate for this post. Who tf downvotes a sandwich and crisps?! Seriously!
I figured it was more because the lighting was not great, it’s more amateur food gonewild than pro food porn. Delicious and real but not as polished as a model post would be. Though I can hope it’s people against horseradish so I can judge them, lol.
Ok yea, looking at the other posts on the community I think you’re right. Now I know it’s pretentious elitists, so I can judge them B-)
I love horseradish. I should it more often!
Looks delicious. I love homemade bread.
I should make a rye bread… 🤔
My sister makes bread all the time, but it’s always just sourdough.
What went sideways with the bread? It all looks delicious!
Oh I just mean it mostly expanded sideways instead of upwards. It still got an “ear” and the texture is awesome, so it is successful.
Rye spreads. I work at a bakery in Germany, where there’s a lot of rye, and starting at about 70% rye to 30% wheat, the bread stops gaining height. If you use farro or buckwheat instead of wheat, you’ll get either more lift or the same as rye alone, respectively. If you use a mold, that also makes a difference, but it’s less important than you’d think.
