Thanks for the appreciation... :)

"Manageable thickness" from a cooking point of view as well, as I fried them in oil in a pan, the original pieces where double the thickness of the one in the sandwich, so cooking it like that would have taken a long time, completely burn the outside and fill the whole house with oil smoke...

Pickled cauliflower was indeed dope and "crunchy", key texture to mix up the sandwich.

It was like a clam within a clam, as the cheeses were closing into one another because of the heat from the meat and almost enclosing everything in a cheese shell, which in turn was inside bread.