Between the Bread

Fourth of July camping means hot dogs, s'mores and — at my campsite — sandwiches. This time, the surfeit of sandwiches wasn't even my doing, but I'm certainly not complaining.

We spent the weekend car camping (or was it glamping?) at Salt Point State Park with a group of 11 friends and one toddler. We divvied up the meal duties, and on Saturday night, Adam and Libby made delectable pulled pork sandwiches served on outstanding slider rolls with purple cabbage slaw. So picturesque we stuffed ourselves silly.

Sunday morning, since Ann already called dibs on the usual breakfast burritos, Andrew and I took a stab at breakfast sandwiches. See the results.

Like me, Phil is a fan of the weekend improv sandwich. Most recently he whipped up this "random Friday night sandwich: a Stonehenge English muffin, sliced cucumber, Bi-Rite andouille sausage, and Vella Bear Flag brand butter (my new favorite butter)." It's like a gourmet breakfast-for-dinner sandwich. That looks like a next-level English muffin, and though I'd never think to pair cucumber with andouille, it sounds like a delicious hot/cool combination. Want to share your own sandwich photos? Email them to nancy@betweenthebreadblog.com, along with a description of what's on your sandwich.