Chakzampa OP t1_ja7qndd wrote
I’ve noticed a few people on here posting Italian subs, and while I’ve never come across them myself, I noticed that they’re not dissimilar to a sandwich I like to make for myself that I’ve developed over the years.
The exact recipe varies, but from top to bottom this one is:
- Sourdough multigrain baguette
- Extra virgin olive oil
- Parma ham
- Salami Milano
- Lettuce
- Red onion
- Fresh basil leaves
- Mozzarella
- Tomatoes in extra virgin olive oil, balsamic vinegar and salt.
- Ground chillis in olive oil
- Extra virgin olive oil
- Sourdough multigrain baguette
- Plate
These ingredients aren’t set in stone. On other days I might use meats like Black Forest ham or Jamon Iberico (making it a ‘not German’ or ‘not Spanish’ sandwich?), or rocket or spinach instead of lettuce, or different bread. Whatever I have got at hand, really, around the core ingredients of tomatoes, mozzarella, salad, meats, and extra virgin olive oil. (A good olive oil is really worth it - it will absolutely make or break this sandwich.)
GiovanniResta t1_ja85ikg wrote
This is good, but personally I could never put in the same sandwich the delicate and costly Parma ham together with salami or other strongly flavored ingredients.
I rather eat it alone in a warm slightly toasted and buttered baguette.
Then I would make myself another sandwich with the other ingredients, except tomato.
Chakzampa OP t1_ja8vdlr wrote
I can see why you’d think it’s a risk, but I balance everything so that I can very clearly taste the ingredients, and no one flavour overpowers the rest.
When I get the balance right the ingredients compliment each other very well - leaving out the Parma ham would noticeably detract from the overall result.
Plus eating it this way doesn’t mean I can’t eat it in other ways when that’s what I feel like.
Viewing a single comment thread. View all comments