Sunday Lunch.
Standard Baking Company’s fig and anise bread, toasted filled with mayonaise, smoked quail meat, fried rosemary and pan fried fingerling potato coins.
Since I’ll be heading south soon, I am trying to use up the delicious things I have left in the house. I have to admit this was a killer sandwich. It oddly reminded me of a thanksgiving leftover sandwich with the sweet figs, salty potatoes, incredible bursts of rosemary. The flavor profile matched, but the Primo Smokehouse hot smoked quail sent this sandwich into a whole new realm of taste and flavor.
