I typically use a mixture of cornbread and a ciabatta, but since we're keeping things pretty
classic in this recipe, I went with a 60/40 mix of plain ol'
white and wheat
sandwich bread.
His simple, but superior take on the
classic sandwich combines mash - and - brown - sugar - cured bacon with lettuce, tomato, and house - made Tabasco aioli on thick - cut
white or wheat
bread from a Portuguese bakery in New Jersey.