Meat lover’s sandwich

When your husband is a hard-core carnivore, his eyes light up when he comes across something like Three Little Pigs sandwich. We did make our version, he and I together, which we devoured with gusto. But then he wanted a sandwich that represented more farm animal groups so he came up with this.

The filling consists of poultry (chicken schnitzel), cattle (pastrami), hog (belly bacon) and dairy (cheese omelette). We made only one sandwich using a small baguette and split it into halves. Had we made two, one for each of us, we wouldn’t have been able to finish all of it.

So, the recipe below is for a single sandwich. If your appetite is larger than our, there’s a nifty little tool before the ingredients list that will give you a modified list if you want to double or triple the ingredients to make two to three sandwiches.

Making the sandwich starts with bread, of course. Ideally, the bread should be split and toasted on both sides before assembling the sandwich. Toasting the bread gives the cut side a light crust that prevents the bread from turning soggy from the juices of the various fillings.

So, toast your bread, slather mayo on the cut side of the bottom half and spread alfalfa sprouts all the way to the edges. Drop your chicken schnitzel on top of the sprouts.

Cut up some lettuce and arrange on top of the chicken. If they slide off, don’t worry because once the rest of the meat are added, the leaves will get weighed down. Carefully lay slices of pastrami on top of the lettuce.

Next comes the bacon which should have been cooked to crispy perfection. Then, an egg which had been cooked into a cheese omelette.

As an optional garnish, you may want to sprinkle seeds on top of the cheese omelette before covering the filling with the top half of the bread. We had mixed hemp, chia and sesame seeds on the day we made this sandwich and that was what was used as garnish.