Vertigo Bistro: Turkey Sangwich

“The best meal starts with the finest ingredients” -Gordan Ramsay

Keeping this in mind Vertigo Bistro has searched the country for the most natural and ethically sourced ingredients to put in their sangwichimos.

Starting with the bread, sourced all the way from the organic wheat feilds of east gwam, only 3 in 50 wheat grains make the cut. Each grain of wheat then goes through a thorough 6 point inspection resulting in arguably the finest brioche this side of the equator. Now out of all the catigories of cheese we can all agree that cheddar is...well, better.

Like many things in life, one thing we can agree on is that cheddar is a spectrum. You have you milds your extra sharps and right in the middle you have the perfect medium. Dairy is squeezed from wagyu cows and aged for 6 years and sliced by hand in japan with samarai swords resulting in a taste that can only be described as MAGNIFIQUE! Now if a sangwhich were a song, the meat would be the chorus.

Here at vertigo farms we hatch our turkeys indoors and feed them a strict diet of taco bell nacho fries and baha blast from day one. At night before bed turkeys are given turkish massage to ensure proper rem sleep. On weekends our turkeys given saunas and ice baths to recover from short days of foraging in the pasture. Once our turkeys have matured and have reached their full girth we get to attatched and go to stop and shop to buy sliced organic turkey.

And finally, last and possibly the most important ingredient.

Helmans mayo packet.