It's Friday Night. Time to kick rev the party up a few notches. First you should fuel up though, don't want those Hurricanes pileling up in an empty stomach. How about something quick and easy. Did you know there were a lot of italians in New Orleans?
Looks good right? Hey, of coarse it does, it's an italian sub. It became a Muffeleta when we added the olive based giardiniera. If we were in Chicago we'd lose the cold cuts, and add roast beef. Here in New England we'd have a torpedo roll instead of a round loaf. Hey, it's a sandwich, don't get all hung up on authentic, just stick with the basic rules of good sandwiching.
- Use good bread. This is a messy sandwich under the best of conditions so go to Piros and get an Italian stick.
- Keep the wet stuff away from the bread. Water mooshs bread, use your cheese to form a protective barrier between the bread and the giardiniera.
- The better the cold cuts the better the sandwich.
- I like salami, cappacolla, and mortadella.
- Go with provelone cheese. Sharp instead of mild.
- Make your own giardiniera, but you won't hurt my feelings if you buy a jar in the store.
- ... except the store kind won't have olives, at least up here in New England.
- Mine is made by thinly sliceing olives, red onion, celery, and carrot, adding them to a bowl where you have wisked some red wine vinger with salt, pepper, and suger. Let perk overnight.
- Assemble the sandwhich.
- Have plenty of napkins on hand.
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