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't’s been a while since I’ve posted a recipe.
This one be a bit picky. Ye can slack off an' th' results be fine, but then ye’ve put in th' effort fer somethin' that wasn’t worth 't. Do 't starboard, an' this makes an exqusite sandwich, an experience o' more than jus' flavor.

Mike`s "what else be I doin' wi' me free time?" sandwich.

2 slices o' thick sliced roast beef (a wee thicker than an American nickle)

1 slice o' thick sliced roast turkey breast (a wee thicker than an American nickle, roast chicken might work too. Ham dasn't.)

1 sandwich sized slice o' mild cheese (provalone or mild cheddar be me favorites. I make 2 thin slices off o' a 1 lb block o' cheddar or use one slice o' presliced provalone)

1 bun or bun-like roll. I use wee hoagie buns, but I`ve used hamburger buns an' they's turned ou' fine.

1 Microwave safe plate (I use paper)
1 spatula or fork
Regular plate t' eat off o'.

This assumes ye be havin' a bilge watery microwave like me. If ye own a good microwave, yer order o' events be modified.
Prepare all o' th' ingredients before hand. Make sure th' turkey stays away from all heat sources (Ideally put th' slice o' turkey in th' fridge on a paper plate or somethin'.) Let th' slice o' cheese sit ou' but nay 'ere 't will get hot. 'tis goin' t' act as a heat buffer in a wee while.

Turn th' o'en on t' broil an' wait fer th' coil t' glow a nice hot red. While waitin', put th' roast beef on th' microwave safe plate an' put 't in th' microwave. Don’t start th' microwave yet.

When th' o'en be ready, pull th' top rack ou' about 6 inches an' place th' buns cut side up on th' rack. Close th' o'en door an' go stand at th' microwave. If yer microwave be slow, start 't starboard away, but otherwise ye probably want 't t' wait 45-50 seconds so th' bread an' th' roast beef come ou' one starboard after th' other.

When th' faces o' th' bun be browned, remove them from th' oven. (Oh use o'en mits if ye must. Wuss.) Put them on th' eatin' plate. Put th' hot roast beef on one o' th' buns (Ideally th' one that goes on th' bottom.)
Then in quick succession, put th' cheese an' then th' turkey breast on top o' th' roast beef. Put th' top bun on th' turkey an' serve smartly. Ideally, whoereis eatin' th' sandwich will start after th' roast beef has cooled enough nay t' hurt the'r bung hole, but before th' cheese has melted or th' turkey has gone soft.. Th' sooner ye start eatin', th' better, an' if th' turkey be warm when ye start, ye wasted th' preparation effort.

Eat 't plain, nay mayo or mustard or other sauces. Fresh sliced onion (raw) be arrr if ye like that sort o' thin' (I don’t) an' dry spices will nay screw anythin' up much. A wee drops o' flavored olive oil an' a wee bit o' fresh milled pepper put on th' roast beef before ye nuke 'tisn’t completely amiss, but sautéed onions ruin th' texture an' simplicity o' flavor o' this sandwich.

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