Mercuryblade
03-18-2009, 04:34 PM
Big claim I know, but if you make this I think you will agree.
This is based off a sandwich I had in Rome that I absolutely loved. It has become of a bit of a tradition that I make for my friends when they come over.
You will need:
Lemon juice (best if fresh squeezed)
1/4 Lb Hard Salami
1/4 Lb Pepperoni
1/4 Lb Pastrami
Lettuce (I find romaine to work best, although spinach I imagine would taste good)
Black Olives
Burger chip style pickles
Dijon Mustard
Olive oil
Red-wine vinagerette
Cracked pepper
A dash of sea salt
Whole grain bun/roll 8-12" in length, with a good chewy crust
Preheat oven to 375 degrees.
Cut your whole grain roll like you would any sandwich
On your bottom half, spread olive oil on sandwich face, at least enough to lightly coat the entire surface.
On top half, spread small amount of red wine vinegar on surface, make sure not to saturate bun as this will ruin the flavor. Spread mustard on after.
Next put your meat on the bun, I usually put the pepperoni on top, as I think that tastes the best when it gets a little crispy.
Put on your olives. Squirt/pour/whatever a couple teaspoons of lemon juice on meats.
Add cracked pepper, and a dash of sea-salt. Leave sandwich open faced, and place both halves on cookie sheet.
I found the cooking time to really vary on this sandwich depending on what roll is used, so check on the sandwich after 5 minutes.
The edges of the crust should just be barely turning brown and the pepperoni should be curling and getting slightly crispy when it is ready to pull out.
Add your lettuce and pickles to the cooked sandwich.
This is also really good with Heineken or a Stella Artois.
My computer at work hates fitday so there are no macro's at the moment.
This is based off a sandwich I had in Rome that I absolutely loved. It has become of a bit of a tradition that I make for my friends when they come over.
You will need:
Lemon juice (best if fresh squeezed)
1/4 Lb Hard Salami
1/4 Lb Pepperoni
1/4 Lb Pastrami
Lettuce (I find romaine to work best, although spinach I imagine would taste good)
Black Olives
Burger chip style pickles
Dijon Mustard
Olive oil
Red-wine vinagerette
Cracked pepper
A dash of sea salt
Whole grain bun/roll 8-12" in length, with a good chewy crust
Preheat oven to 375 degrees.
Cut your whole grain roll like you would any sandwich
On your bottom half, spread olive oil on sandwich face, at least enough to lightly coat the entire surface.
On top half, spread small amount of red wine vinegar on surface, make sure not to saturate bun as this will ruin the flavor. Spread mustard on after.
Next put your meat on the bun, I usually put the pepperoni on top, as I think that tastes the best when it gets a little crispy.
Put on your olives. Squirt/pour/whatever a couple teaspoons of lemon juice on meats.
Add cracked pepper, and a dash of sea-salt. Leave sandwich open faced, and place both halves on cookie sheet.
I found the cooking time to really vary on this sandwich depending on what roll is used, so check on the sandwich after 5 minutes.
The edges of the crust should just be barely turning brown and the pepperoni should be curling and getting slightly crispy when it is ready to pull out.
Add your lettuce and pickles to the cooked sandwich.
This is also really good with Heineken or a Stella Artois.
My computer at work hates fitday so there are no macro's at the moment.