The Purdster

Here’s how to construct this sandwich:

1 sourdough, toasted because it smells soooo divine that way!

2 mayo, the fatty part, because remember, we are following Chef Tyler Kord’s genius sandwich making principles

3 parmesan (also fatty). There are many ways to express the vast amount of parmesan Dad likes on sandwiches (vast sums, heaps, boatloads, enough to completely obscure whatever is underneath…) but the expression that perfectly describes how much parmesan is enough comes from some guy who was ahead of me in line at Subway, and unfortunately it would be inappropriate for me to quote that here.

4 mustard, the acidic part

5 fried potatoes a la Dad, to which this sandwich is an homage

6 dried cranberries because they are sweet, and this is shaping up to be sort of Thanksgiving-y

7 sea salt and vinegar potato chips for a bit of crunch

Here’s the sort of boule you ought to get, if fancy bread matters to you (which it totally doesn’t have to).

And here is the sandwich in real life. As you can see, this is not for a light snack.