After the feedback on my previous sandwiches I have made an effort to make them more interesting. They used to consist of venison or pigeon and bread.
This time I used homemade bread baked using beef dripping instead of butter for fat. The bread was made on the day and was still fresh.
I dry brined the venison and coated it with garlic and onion powder. Seared it using a stainless steel pan in beef dripping. While the venison loin rested I cooked the crispy bacon and the egg.
The final touch was pouring the melted camembert cheese onto the filling of the sandwich.
by LongjumpingHumor5148