Try a potato bun sometime. It’s soft and white, but not god-awful-American soft and white, if you know what I mean. The texture inside (crumb) works really well to soak in the sauce just enough but not too much.
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Like the wonderful Martin’s Potato Rolls!
Or if you want to double-down on the sweet/savory mix of a sloppy joe, try it on a Hawaiian Roll.
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First I was going to argue against that, but looking for a picture to bring this ad absurdum, I found only this:
And now I’m in agreement: If instead of bacon and beef, there were only 4 pieces of chicken stacked, I don’t believe I would feel comfortable calling that a hamburger, if i’m totally honest.
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The title of this thread made me think of a Death Bed sequel.
Death Sandwich: The Sandwich That Eats…
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Gouda? Really? It seemed to me just another yellow hard-ish cheese, somewhat bland, perhaps. See Appenzeller, Cheddar from Cheddar, Manchego, I could go on. I guess us Yurpeens’ reputation for being spoiled and jaded is well deserved. I should give it another go.
Gouda’s interesting stuff, because young gouda is just a basic, simple yellow cheese. But aged gouda is easily one of my favorite cheeses – its flavor deepens, becomes sweeter and sharper, and it develops little crunchy crystals inside. A good aged gouda is a flavor explosion.
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Cheddar, another cheese slated above as bland, has a similar flourishing with age.
(Also, cheddar’s really more white than yellow.)
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Now I’m hungry for loose meat on King’s Hawaiian.
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