Just thin Genoa salami & provolone with lettuce and sliced tomato. Wish I had an Italian roll from Philly but I've found you can toast a demi-baguette ciabatta to get a good outer crunch/soft inside. Toasted the bread first with garlic olive oil then after meat and cheese assembly the lettuce/tomato were treated with more oil & red wine vinegar. Wrapped it up to let it tighten for about 15 minutes then it plunged into the abyss.
Bread held up well, not my best, but happy with the taste and outcome. Can't really go wrong with an Italian. Unless you add yellow mustard (which they do out here in the Bay ughh)
by rdfiii
7 Comments
Amazing lookin sandwich 👌
There’s hair on your sandwich
I’ve been notified there was a stray hair on the left sandwich, which I appreciate (even though it’s already been eaten). My dog and sous chef Sylvester (Cavalier King Charles Spaniel) probably added it on when I wasn’t looking. Thanks for the heads up, I’ll remind him to wear a hairnet.
I’ll take one, no hair, add mustard!
I need this right now! Great job op. 🙂
Who cares about the hair I’m in
Delicious looking. Mouth watering activated.