Tuesday, November 22, 2011

the best sammich ever

In my humble opinion that is.  Fletcher calls them sangwiches.  It's pretty cute.  This is a relatively low-key recipe, and I make it when I don't feel like doing any real cooking.  Plus you can use up some of that left-over turkey later this week on it if you'd like!

For 2 servings, you'll need:
1/3 big loaf of soft bread
1/2 green pepper
1/2 onion
1 tsp olive oil
1/8 c white wine vinegar
about 20 green olives
1/2 c greek yogurt
6 slices salami
1/4 lb roast beef OR your choice of chicken, turkey, etc.
6 slices provolone (preferrably smoked)
1/4 c shredded parmesan
optional:  lettuce, tomatoes, mustard

It's kinda like a muffaletta, but I don't want to actually use that word because there are some people that would find that a sacrilege.  So I'll just call it a sammich. 

First slice your pepper and onion very thinly. 
Saute the p&o's in your olive oil. 
When they are starting to brown, you add in this tasty secret ingredient.
Pour it right in.  This takes sauteed p&o's into devine territory.  I throw into a lot of recipes, and now you will, too. 
Add ground pepper to taste.
Turn your heat down, and let the p&o's really carmelize in the vinegar, stirring often.  Until they look like this.
I've put these on the sammiches still warm, and I've also made them ahead and put them on cold.  Both ways are very tasty.  Now grab your olives and yogurt. 
You can sub in mayo or sour cream for the yogurt, but actually prefer this yogurt.  So creamy and good, and fat free!  It's my only contribution of being healthy to this sammich.  Now throw your olives and yogurt into a food processor/blender.  Do just a quick blend.  You don't want to completely obliterate the olive texture.
Take a spoon and take a big taste.  Yup, it's that good.  Okay, get your bread and cut off your preferred size.  I cut off about 1/4 of a big loaf for Brian's sammich.  And I do thick slices for meself. This bread did a great job of marketing to little old me, homesick for Chicago.
Anyway, like I said, cut off the amount you'd like, and then dig out a bit of the soft innards.  We don't have a dog anymore, but I had eager children waiting to eat the scraps.
You can almost hear her saying (in a cockney accent) "Please, sir, more bread?"  Ok, so dig out the bread a bit, and feed your begging dogs/children. 
Spread a good layer of the olive yogurt on each side.
Now add a stack of the p&o's on each side.
Add the cheese...
and the meats.
Sprinkle the parmesan on top of your meaty stack.  Heh.  Meaty stack.
Brian likes to add spicy brown mustard.  I don't like it on this sammich because I feel like it competes with the other strong flavors.  But whatever you like.
Now really press this sammich down.  For a real muffaletta, you wrap the whole shebang tightly in saran wrap and leave it be for a few hours.  But these aren't real muffalettas.  So I just press down really hard and call it a day.
For my own sammich, I really went of the muffaletta rails and used slices of the bread, and added tomatoes and lettuce.  Brian doesn't like vegetables to compete with his meaty stacked sammich, but since I'm a vegetarian, I have to add something.  It's still pretty tasty!
Eat it like a man, or cut it into managable pieces.
Open wide! 

1 comment:

  1. Oh, my goodness...I think I'm salivating. That is a whole lotta good stuff between two slices of bread. Sangwiches are one of my most favorite foods and this one measures up in the wow category. Interesting combo, I'd have never thought of that. Where do you get your inspiration, Iron Chef Covert? Thank you.


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