Lastnight'sSandwich Maine adventure in photoform.

1.The coolest building I have ever seen.

2.The Fisherman's Delight: Geary's Summer Ale, Steamers w/butter broth, Fresh Caught Haddock, Clamburger w/ sweetpepper garlic aioli

3. Saturday Night Bean Dinner: Beanpot Beans, Hotdog, Brown Bread, Green Beans, and red onion

4. Crab Roll w/ waffle fries

5. Lobster Roll: Arguably the best in the country at Reds Eats Wiscasset Maine. 1 1/4 lb lobster on every toasted buttery roll. This sandwich alone made the trip worth while. It changed my life.

Maine: Donuts

Who knew the best donuts in the ol' USA are found in the two Portlands. Portland Oregon boasts VooDoo Donuts who claim to be the inventors of the Bacon Donut. I know I know what your are saying, "You were in Maine LastnightsSandwich not Oregon, where is this post going?" Well funny you should ask, Portland Maine Boasts one of the oldest and most famous Donut shops in the entire country. Tony's donuts are the best I have ever had. Like everything else in Maine the donuts are simply made the same way for 40+ years. I thought I had tasted the best at The Donut Plant in NYC but Tony's Donuts pisses on all others. That's right pisses, literally.

Venison, Balsalmic Vinaigrette, Salad Sandwich

I made a nice Balsamic vinaigrette that I used as much as possible in every aspect of this sandwich. Looking back I could have used a little restraint with the vinaigrette, but when I get on a Balsamic kick I've been known to mix it with a little ranch, sit on my couch and dip triscuits in it... this ended up happening later in the evening.

I lightly seasoned a venison steak (wanted to go with a tenderloin but I defrosted the wrong cut of meat) and pan seared it on my griddle. Before this I marinated a few slices of tomato and cucumber in the Balsamic vinaigrette for a bit before briefly searing the tomato. I got a nice fresh loaf of Italian bread, sliced it to the size I wanted, drizzled the vinaigrette over it and toasted in the oven. I let the venison sit for a few minutes before cutting and layered my spinach, cucumber, then the venison, a few chucks of fresh mozz, and finally the tomatoes.

After devouring the sandwich there was nothing left but a Balsamic stained shirt and some Italian bread crumbs.

Looking back... things I would change:
1. Obviously, I wanted to use tenderloin but the steak worked out pretty nicely
2. I should have grilled the venison, getting my charcoal fired up would have conflicted with my lack of patience (plus it was raining)
3. I'm not sure searing the tomato was the right move, next time I might just go raw. Or possibly go with a thicker slice of tomato, maybe a green tomato and grill it.

In the end, all things considered, I was extremely happy with the result.

Peace, Love, and Balsamic Vinaigrette!!!