Thursday, September 4, 2008

The Vesuvio Sandwich

This might be the first sandwich recipe on the blog. When Dan returned from a daytrip to New Jersey, he admitted that he'd had a sultry and unforgivable lunchtime affair with a Garden State native who "had more meat than I could get in my mouth". Some asshole named Vesuvio.

Turns out Vesuvio is a sandwich. Our family has never been big on sandwiches, and it's a bit odd to think of a 'recipe' for one, but this is a fantastic combination of ingredients that deserves posting
. The key is to use fresh, high quality bread. I recommend something like a mini ciabatta roll, which has a springy, airy texture, but without the mouth-shredding crust of some other European-style breads.

Assemble:

deli slices of smoked turkey
roasted red peppers from a jar
provolone cheese
a fresh ciabatta roll

Try to have a ratio of cheese:meat of about 1:5. No need to add any other kind of condiment, especially if your bread is fresh. Enjoy!

PS: When I posted this I checked to see if there's anything else known as a "Vesuvio sandwich". Turns out the signature sandwich of the Vesuvio restaurant in Philadelphia won accolades as the 'best sandwich in America', a cheese-steak BLT sandwich. Very different from Dan's version with the same name, but probably sinfully good.

3 comments:

Marjorie Magidow Schalles said...

Why, that reminds me of back in the day, when we would have lunch up at the Lake. I would bring a big loaf of french bread and about 6 different kinds of lunch meat and cheese, pile is high, and slice it into small portions. It was a complete success! I guess we really didn't do much sandwich making other than that. Never thought about it, though.

Kristine said...

I tried this sandwich on a whole grain bread with kalamata olives. Delicious! Thanks for the suggestion.

Lillian said...

Glad you liked it! I bet the kalamata olives were a great addition :)