Meatball sandwich, homemade buns

Pizza dough from yesterday cold proofed overnight. Enough for two rolls. The dough has a lot of bacon grease in it. The buns baked light and airy. So delicate the skin burst like egg shells in a few places.

The salad portion of the sandwich is cold while the protein portion is hot.

Broiled meatball sandwich on Denver sourdough with cheese sauce

The bread is steamed to soften it up.

The sauce is cream and two types of cheese, chile flakes and nutmeg. A layer of cheese sauce to keep the bread softened.

Tomato for additional moisture.

Broiled close to the burner.

Roasted meatball sandwich, béchamel cheese sauce

Bread is partially toasted in a regular toaster. Waterproofed with cheese under broiler.

A regular white béchamel flavored with wine, mustard, chile flakes, garlic and cheese stirred in off the heat, poured over the whole thing and returned to broiler to brown.