I could be writing about hyperlocal culture, but instead I have written a blog post about a steak sandwich. An infinately better idea.
The particular sandwich in question is photographed for you below.
There are some key points about this sandwich that are important to know.
The bread is made in a traditional Madeiran way that involves using sweet potato. Yep, that’s two types of carbs in the same foodstuff. An excellent way to start a sandwich.
You’ll also notice that the bottom 5mm or so of the top slice of bread seems to be green. This is because it has been used to soak up a large amount garlic butter. The bottom slice has also met the same fate. So, to be clear, we’re starting this sandwich with bread that is made with potato and then soaked in garlic butter.
Then you can see the steak. Looks pretty good. I ordered it medium, which I think this pretty much is, and means that you have quite a lot of bloody steak juice also mingling in with the garlic butter. Impressive. It’s also incredibly tender, meaning it’s easy to bite through with just teeth. Important in a steak sandwich.
Those things that look a bit like they might be chips are in fact some of the largest tomatoes you’ll ever see. I mean in the overall scheme of things, tomatoes are fairly insignificant, but if they’re going to hang around, then they might as well be really fucking huge.
Then there’s some lettuce. I’m not going to lie to you; this is entirely inconsequential.
Finally, we finish with the second slice of bread. As already mentioned, this is soaked in garlic butter too, because, you know, one slice of bread soaked in garlicy goodness just wasn’t enough. Epic.
What a sandwich.
Also, if anyone was in any doubt that Madeirans really know how to do bread, the below photo is a picture of a side-roll (one of those rolls you get at the beginning of a meal whilst you wait for your starter) from a restaurant. Those lumps you can see on top of it are bacon. Bacon.