แฮมและชีส

There is no trick to this one, just good bread and a kitchen that knows when to stop.

• Speck, sliced thin and laid on warm.

• Provolone, melting into the sourdough.

• Sourdough, cut thick and pressed until crisp.

• House chips, fried and salted to order.

Speck brings the smoke. Provolone brings the pull. Between them they do everything a ham and cheese needs, so nothing else goes on it. The sourdough goes down on the press until the crust crackles and the cheese gives, and it lands next to a pile of chips cut and fried in the same kitchen. Order it at the bar with a beer, or take it away and eat it on the walk home.