T-bone/porterhouse: Bergerac.
If you’re using full-sour pickles, you should use a more neutral deli meat, like turkey or chicken breast.Smoked poultry or something with a sweet glaze would go especially well with the briny, salty, sour flavor of these pickles.
Some full-sours aren't quite as crunchy, so make sure you choose a good quality pickle to ensure it can support the structure of a sandwich..Chef David Cusato of.sandwich shop in New York City — a sandwich and pickle expert — suggests opting for half-sour if you’re using cured deli meats.
“They bring this bright, tangy flavor [with] a gentler acidity that cuts through the richness of those salty cured meats like prosciutto and salami," he says."It's all about balance!
Full-sours can be a bit too intense with a sharp, vinegary bite almost competing with the saltiness of the meat.
Half-sours, on the other hand, complement the flavors of the meat and create a more harmonious overall taste.The People’s Kitchen.
“In fact, the next time you buy a bottle of overly sweet barbecue sauce from the supermarket, try this: Divide the sauce between two jars and top up with an equal part [of] apple cider vinegar, plus some salt and pepper.So much better!”.
fruity, apple-forward.Cider Vinegar-Braised Chicken Thighs.