Not Just A Sandwich. THE Sandwich. With Honey Dijon Dipping Sauce and Oven Fries.

Today’s offering is really nothing special. It’s a sandwich.

A sandwich, you say? What’s the big deal?

Well, here’s why it’s a big deal. I LOVE SANDWICHES.

They really are the most versatile food. Breakfast, lunch, dinner, snack, dessert…there is always a sandwich to suit your mood. Change up the bread, change up the meat, change up the sauce- the options are endless. One of my first jobs was actually that of a Subway sandwich artist. Truth be told, it was probably one of my favorite jobs.

One of the other reasons that I love sandwiches so much as that I almost never eat them. I try and not buy bread because I can’t control myself around it, so I usually only get sandwiches when I eat out. With fries, always…my other vice. As Yam so eloquently put it, I eat fries like they are going to be discontinued.  Offer me a good sandwich and fries and I’ll be at your mercy.  It’s that easy.

Back in law school, to clear my mind of all the legal mumbo jumbo that filled my brain five days a week, I took a job at a local chain restaurant, Copeland’s Cheesecake Bistro. It really is a southern knockoff of a restaurant by a similar name. Anyhoo, I worked the Friday-Sunday shift for about three years, and though it was hard work, I welcomed the distraction from my student existence.  Of all the greasy, artery-clogging goodness on the menu, the sandwich off of what this meal is modeled is my favorite. It’s really nothing special, but to this day, 7 years later, I still think about it:  Turkey, bacon, lettuce, tomato, garlic mayo on brioche bread, toasted and dipped in a honey mustard sauce. 

This sandwich also owns what has become sort of an epic story amongst a small circle of my friends and it involves my good friend Yam. You see, Yam can out eat any man, woman or child on the face of this Earth. I don’t know where it goes since she’s always been long and lean. Because I don’t see her all that often, I forget this and when I see her and we share a meal, I try and keep up with her bite for bite. I always fail, and find myself stuffed to the brink and they become what we refer as “days of gluttony.” One such outing was at afternoon tea in London. The first, however, was at the Bistro.

As our impending summer abroad was taking shape,Yam and I met at the Bistro to get The Sandwich and discuss the details. If I were to get this meal today, I’d be splitting it. Then, undaunted by the monstrous size of these restaurant portions, we each tucked in to our own sandwich. And we both finished them. Thinking we could handle more, we ordered a brownie sundae. And finished that, too. Even our waiter was in awe of our accomplishment. So were we.  Until we got home.

The next day we both admitted to being so uncomfortably full that we could do no more than lay in pain all evening. And the next morning. And on to the next afternoon.

So that’s the story of this sandwich.  Despite the lure it has created, it is a very tasty bite, so if you’re looking for a way to mix it up one night, here you go. I’ve also made some oven fries because, like I said, I love me some fries. And since I pretty much followed the scent of French fries home as I passed restaurant after restaurant, it was the perfect thing to eat tonight.


Now, we all know how to make a sandwich, so for that, I merely offer ingredients. Below you will find a recipe for honey mustard and oven fries. Both were good. Try them.

For the sandwich:

Brioche bread, toasted and buttered

Garlic or regular mayo

Bacon (I got like, real butcher bacon, and coated it in brown sugar before I broiled it. Good decision)


Roasted Turkey

Lettuce and Tomato

For the Dijon Honey Mustard

Recipe adapted from Homemade Mommy

**Remember McDonald’s hot mustard? That’s what this tastes like.**

Makes about 1 cup mustard

1/3 ground mustard powder

1/3 cup apple cider vinegar

1 egg, beaten

¼ cup honey

1/3 tsp turmeric


1.  In a pint-sized glass jar, mix together the mustard powder and vinegar. Cover and let stand at room temperature overnight

2.  The next day, bring a saucepan of water to a simmer.

3.  Combine the eggs and honey in a glass bowl that you can set over the simmering water. If you have a double boiler, use that.

4.  Add in the mustard and vinegar mixture and turmeric and cook, stirring occasionally, until thickened, about 10  minutes.

5.  Store in a sealed jar in the fridge.

For the oven fries:

1 baking potato, washed and cut into strips of desired thickness

A bit of Cornstarch, for powdering (*This will absorb extra moisture and make them crispier*)

A bit of Oil, for coating

A bit of Garlic salt and pepper, for seasoning


1.  Preheat the oven to 425F and place a greased baking sheet in the oven while it preheats. This will create a nice “sear” of the potatoes when you put them on it and almost sort of “fry” them a bit. Thanks for the tip, Tyler Florence.

2.  In a large bowl, toss together the rest of the ingredients.

3.  Once the oven has preheated, arrange the fries on the baking sheet in a single layer. Bake for 15 minutes.  Toss them around, and bake for another 15 until crispy and golden.


Is your sandwich ready?

Good.  Now, dip the sandwich in the mustard sauce. Not too much though. That’ll clear your sinuses.


I think Yam would approve.

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