Sandwich fillings: an elegy

Siberian kale with cherrystone clam

Bulgar, quinoa, and spicy brown mustard

Orange okra served with whiskey-roast ham

Red chard, leaf lard, and savoury custard

 

Avocado jam with relish of quince

Shaved black truffle with sourdough croutons

Sun dried tomatoes with guinea pig mince

Plantain wraps served on tiny oak futons

 

Sandwich menus leave me filled with remorse

For the simple thrill of cheese with brown sauce

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