Serious Eats - seriouseats.com

A pressed layered sandwich with prosciutto, provolone, chopped tomato, Italian dressing, chopped onion.

I grew up on a farm, we raised hogs and made our own sausage..I remember turning the crank on the grinder, and the smell of sage.

Ribeye

Well, I, of course, made corned beef and cabbage. I also made two loaves of Irish Soda Bread.

Swiss and Dijon, red onion.

The Kettle Korn guy.

Thick corn chowder with green chilies and a light sprinkling of bacon and cilantro.

There once was a tailor from Skye,
Who ate nothing but kidneys in pie,
Then his wife cooked a patty
of Black Label for the laddie,
To bring a bright gleam to his eye.

I would usually say Ribeye, but the filet mignon we had for Christmas dinner would be hard to beat.

Black Forest Ham with Aged Swiss on Rye.

Pretty hard to beat the bacon-wrapped filet mignons we had for Christmas dinner.

Ham and Swiss on rye with brown mustard and red onions.

Ribeye. Thank you and Happy Holidays.