We bought an extra two Round Buns at Acme Bakery on Saturday, without particularly having a fate for them, but this was it.
I sliced thinly the leftover chicken thighs I grilled on Sunday for these sandwiches. I used some “champagne” mustard (no champagne evident, but it’s delicious) that I got from “Honey-Baked Hams” for Christmas dinner, and washed up a large romaine leaf, and that was it. We weren’t convinced that mustard was the best choice of condiment for these sandwiches, but it was pretty good.
D brought up a bottle of Trentatre Rosso 2010, a favorite of ours from Trader Joe’s, which costs an astonishing $5.99. Love it!