u/IrishInTheory

The first image is from a tasty pub in the Midwest. I was actually impressed, well, except for the mushy peas. Even the creamed cabbage was delightful. The scotch egg were divine.

So I decided to put it on my menu.

The third ave fourth pic is as plated at the pub at which I was chef.

Yes, traditionally onion gravy. Which I adore.

But Americans (many, not all) aren’t fond of the aesthetic of a great onion gravy. So this gravy is made from our house beef stock, thyme and rosemary from my garden, and thickened with starch slurry

Mortadella on Brioche with Dijon, mayo and provolone. Served with miniature heirlooms, tossed in rice wine vinegar, S&P with a balsamic drizzle.

EDIT. This sandwich landed me an executive chef job at a local gastro-pub. They liked my other offerings as well, but THIS sandwich is what they (the 10-person judgement board with which I was interviewing) unanimously said was the reason they called me back. Not my locally sourced black angus burger with bourbon-bacon-onion jam, not my spicy pork belly with honey-gochujang, (which they all did love also), but THIS sando. I ended up putting it on the menu with a local ciabatta, and thic-cut tallow-fried potatoes, seasoned with salt and pepper, paired with choice of Peroni or Negroni for $25 and it flew out the dang window as fast as I could make them. Saturday nights I was manning a grill specifically for this sandwich while the rest of the staff worked the rest of the menu.