Every sandwich must have some sort of bread to hold all of the delicious ingredients in check. At Mad Munch, we like Sourdough a lot. It's probably the most easy-going bread across the board & it accentuates the melted cheeses so well.
When I make my own deli sandwiches, I like to use an Onion or French Roll. I start off by spreading on some mayo, some sliced tomatoes & chopped lettuce (the finer the better). My go-to meats are turkey & roast beef if I had to pick only two, buy I do love hard salami, ham, corned beef or pastrami if available & any fancy Italian meats like capricola or prosciutto.
For cheese, I like sliced pepper jack, colby jack & provolone. Slather some mustard (deli, brown spicy or dijon if you're fancy) on your cheeses as you layer them between each meat to help it all stick together. Pickles, sliced pepperoncinis, jalapenos or any peppers are also great to put in between there.
Lately, I've been slipping some of Kate's home-made pesto in there. A little bit goes a long way, just like her horseradish sauce.
The idea is to get a little taste of everything in each bite you take. I learned that when I work at Jimmy John's in 2009. I learned a lot of things about restaurants, delivery, business & sandwiches there, but that's another story for another time.
The secret when creating your own Dagwood (as my dad likes to call 'em) is to take special care when assembling them & don't forget to add a little slice of love. That's the key to every great sandwich.
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