I was reading through that sammich topic
under me but was a
little late to be in the
heat of the discussion..
The reason I
brought this up has to do with the balsamic vinegar. Remember when Ribos said she couldn't keep the stuff from dripping? Well, if you use a pan, (
http://www.berndes.de/presse/tux-pan.gif), like this one for example, you can get the bread full of taste, crispy, juicy, but not soggy, without burning it, and guess what...you could get the bread to partially absorb the basalmic vinegar thus rendering it par or above even resturaunt level!!! The problem with using a toaster is that when it gets toasted, it's no longer fluffy, and thus, not as
absorbent. You see?
Directions:
Put pan on stovetop.
Pour olive oil, vegetable oil, or butter, onto the pan.
Turn fire on, until bubbling.
Put bread on bubbles, turn over.
Drip basalmic vinegar on top of bread. (The bread should absorb it.)
Turn bread over. (Repeat vinegar step if desired.)
When the bread is just how you like it...take it off the stove and make your sandwich.
and there you go.
I suggest making egg sandwiches with this technique as they turn out boss. That, and them being the wonderful mammaries you can eat..
Bon apetit...