Beyond Bread makes its own bread every day. It churns its own butter and serves it up with samples of the bread, which ranges from classic rosemary to pretzel bread, tomato foccacia, and chipotle cheddar breads. It roasts its own turkey, has the freshest veggies in town, and serves a tomato basil soup so delicious that I once at it for 8 days straight.
This is my ode to that wonderful restaurant. A simple collection of ingredients, based on the Beyond Bread favorite that nourished me through college and inspired me to source the best possible ingredients when making sandwiches.
The most important thing here is the turkey. Please get freshly roasted turkey from hot deli counter, or at least get it sliced to order. The pre-sliced stuff in the package just won’t do it.
The second most important ingredient is the bread. And it’s only the second most important because if you can’t get it from Beyond Bread, well then it just isn’t the best bread in the world.
That’s what she said.
The brie, once it comes to room temperature, sort of melts into the turkey, creating a creamy, buttery spread. The turkey itself is surprisingly hearty and light at the same time. The vegetables add texture and acidity, and the mayo-mustard combo pulls the whole sandwich together. And the bread. Make sure that you get a really good baguette.
Don’t change a thing about this recipe.