Breaking the Sandwich Barrier.

Somewhere in Texas...This is an appetizer.

The Abbot in full effect.

Risky Brisket post-sandwich. He did not stand for another half hour.

High quality layering and exact compression elevate sandwichery to the next level.

Rockefeller demonstrating the o qualities of meat.

Breaking the Sandwich Barrier

     It was on February 17th, 2012 that research and testing began at an undisclosed location to break the Sandwich Barrier using the latest in snack technology. The following researchers and sandwich-testers were on hand to experience this never before achieved level of sandwich construction.

Call signs: Nasty, Dick Dastardly, The Abbot, Rockefeller and Risky Brisket where all on hand to participate in the construction and subsequent consumption of the forerunning meal advancement project.

     Construction began with the searing of ground beef patties that had been blended with (Censored for National Security) seasonings for maximum meat absorption. Simultaneously, a comparable fleet of bacon and tomato were pan-seared to perfection in compliment to the rich, carnivorous centerpiece. While burgers grizzled and bacon sizzled, a greasy and fantastic griddle was covered in a layer of butter-painted white bread, referred to in France as “Le Pain Au Biscuits Blanches.” The upper layers of this stratus were then interlaced with a complicated and classified latticework of alternating Pepper jack and American or “Honkey” cheese singles.

     Following the initial base layer of cheese, bacon was added in a single layer to the first bracketing foundation of sandwich. This first contingent of bacon-grilled cheese sandwiches (hereby referred to as sandwich layer one or SL1) was then removed from the freak-nasty griddle and placed under a heating lamp for freshness. Immediately after the griddle became free, a second sandwich layer (SL2) was then constructed on the well-buttered plain of griddle. Similar in composition to SL1, SL2 received a heavier portion of cheese and replaced the bacon component with blackened tomato slices. After completion of SL2 the final stages of sandwich construction began.

     Beginning with a foundation of SL1, the burger patties (Primary Sandwich Layer or PSL) were then added to the individual man-stacks atop the initial layer of intermediate cheese added to SL1. Another layer of cohesive cheese-matter was then applied to ensure the safety of all testing personnel, as it is not the practice of this country and its researchers to endanger brave scientists with a potential breakdown of sandwich stability. Finally SL2 was added to the sandwich stack to complete the fabrication process and usher in a new era of man’s relationship to sandwich.

   It is of note that at this point, Callsign Nasty attempted (at great peril to himself and the research team) the construction and consumption of a prototypical sandwich model designed to break the proceeding barrier of sandwich. Safe to say, none were injured in the testing of such devices though its practicality of consumption leaves much to be desired and studied at a later date.

     Successfully established as the forerunners of sandwich technology, the team retired to their laurels and bowel impactions before moving on to the next stage: actually working.