So maybe you read about yesterday's lack of a broodje mortadella. My curiosity got the better of me today: I found myself coming home from De Avondmarkt with a small bakje of their truffle mayo and several slices of their real Italian mortadella. One scrambled egg and a sliced tomato later, this very small sandwich experiment was on an equally not so very big plate in front of me:

Is it wrong to say that I think this needed cheese? My chefly instincts say Parmesan or fontina, but my ghetto side says American. 


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