Served on my own sourdough that was toasted in the bacon grease and smothered with homemade mayo.
I only make this sandwich during peak tomato season. My arteries couldn't do this year round.
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So I do a very odd setup for my sourdough (3 hour bulk ferment at close to 100°F, with a brief 9 hour cold retard), but if you've got a crumb picture I can help you figure out what led to your dough behaving that way.