By Michael Harris-Arzon, The Simplistic Professional
While I have been on a gourmet, hot sandwich kick for some time now, I do love the classics. When I first moved to NYC, I lived in ABC on the Lower East Side and Little Italy wasn’t that far away. I loved walking down to the Italian Deli’s that had been in the neighborhood for generations.
As you walked the streets, you could see the cured meats and cheeses hanging / sitting in the windows. When you walked inside, it felt like you were going back in time and you were in the family kitchen.
They made the most amazing cold cut sandwiches. And the amount of meat that came on each sandwich would normally feed a family of five for lunch.
Everything was as fresh as you could possibly get and each place had its own family recipes that were passed from one generation to the next. The sense of tradition one felt is still there, just a little harder to find in today’s highly developed island of Manhattan.
- Fresh, Crusty Rolls or Mini Baguettes
- Black Forrest Ham
- Pepper Jack Cheese Slices
- Baby Swiss Cheese Slices
- Baby Spinach
- Red Onion Slices
- Tomatoes, Thinly Sliced
- Kicked Up Fry Sauce
- Slice your roll or baguette, long wise, almost all the way through.
- Add a few spoonfuls of Kicked Up Fry Sauce.
- Add your spinach, tomato slices and sliced red onion.
- When you add your meats to your sandwich, fold the slices in half and line them up diagonally down the length of the sandwich.
- Layer your meats, then add your Baby Swiss cheese and Pepper Jack cheese slices.
- Enjoy this updated version of the classic Italian Sub Sandwich.