For some time I’ve been reading and taking lessons from the blogs of Chef Chez of Fat Johnny’s Front Porch and Rawtalent from Rawtalent’s Club Eclectia and I often drool over their food, including some outstanding sandwiches. If you don’t follow their blogs, you owe it to yourself to click on the above links to their sandwiches and page down a few times for some examples of their work – make sure you’re not hungry when you do. So after I posted about my muffuletta the other day then compared it to Rawtalents awesome version and considered the go-the-extra-mile sandwiches Bev makes, I decided it was time to quit being so lazy and raise my game a little.
I’d eaten the second loaf of muffuletta bread for other things but still had some of the meat so I decided to make a plain ole sammie. Since frying bacon is a messy proposition, when we cook it, we generally cook the entire package and keep it if the fridge for a quick nuke at time of need – I discovered it while getting out the other items.
The sandwich became homemade bread, capicola, mortadella, bacon, onion, sharp cheddar (I need to buy some provolone), romaine, and mayo.
Have a great day.