This was Cheese Melt and Tuna Salad Sandwiches - a half & half plate.
J made this delicious cheese melt. Cheese was Comté from the Fort Sainte Antoine, a former subterranean army fort in a forest of Haut Doubs in France. The cave is now a place to age cheese. As Zingerman's, whom I bought the cheese from, describes, the Comté was buttery nutty and sweet in the finish, with fudgy texture. Great for the cheese melt!
Homemade Tuna Salad was my made-up as usual. This time I added a lot of fresh celery. Our recent trend is to make tuna salad sandwich with sliced Kalamata olives.
The real special was the sandwich bread. This was my second classic white bread. Like
the first try, this bread was so fluffy and tasty.
The shape was cute and funny like a huge mushroom again.
