CouchCoach
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I am a Foodie, don't know what I'd do without it. But The Sammich holds a special place in my Foodiedom because of the variety of ingredients you can make it with and it's all right there in one delicious package.
What is your favorite special sammich that you can share with us and it doesn't have to be one you make but one you order with a little twist that the rest of us might not have considered.
I lived in Harrisburg, PA for 3 years and there was this Italian restaurant/sports bar called Nick Cantone's. Most of the recipes were from Nick's Mom but he did create some of his own and one was the Hot Sicilian. It might be the best sammich I ever ate.
Start with a Hoagie or Kaiser roll and toast it.
On the bottom put ham, Serrano if you can find it, sweet capicola, hot capicola, hard salami, pepperoni, cooked crispy bacon and lay provolone on top of that.
Put that is a warm oven, not hot, you're looking to heat the cold cuts through and melt the cheese.
Put Dijon mustard on the top bun and put that on top of the sammich about a minute before it's ready and press down lightly.
The first time I had one, I had to stop after the first bite and just let that resonate in my mouth. He would also replace the mustard with marinara and that was good but the Dijon really was the crowning touch on my king of sammiches.
So what's your favorite?
What is your favorite special sammich that you can share with us and it doesn't have to be one you make but one you order with a little twist that the rest of us might not have considered.
I lived in Harrisburg, PA for 3 years and there was this Italian restaurant/sports bar called Nick Cantone's. Most of the recipes were from Nick's Mom but he did create some of his own and one was the Hot Sicilian. It might be the best sammich I ever ate.
Start with a Hoagie or Kaiser roll and toast it.
On the bottom put ham, Serrano if you can find it, sweet capicola, hot capicola, hard salami, pepperoni, cooked crispy bacon and lay provolone on top of that.
Put that is a warm oven, not hot, you're looking to heat the cold cuts through and melt the cheese.
Put Dijon mustard on the top bun and put that on top of the sammich about a minute before it's ready and press down lightly.
The first time I had one, I had to stop after the first bite and just let that resonate in my mouth. He would also replace the mustard with marinara and that was good but the Dijon really was the crowning touch on my king of sammiches.
So what's your favorite?
