Once every 1-2 months, we get together and do a sandwich competition. I’ve been perfecting my base recipe and building on it. I won the contest for the first time on Saturday and I took photos of the build as it went along. Again, using my old camera until the in-warranty repair is done so the photos aren’t as crisp as usual.
Delicious sandwich!!!
Update: I ended up writing down the steps for a friend on Flickr. Figured they’re worth sharing below:
Italian Baguette (french might work, high moisture bread ideally)
Spread onto bread:
-Crushed Garlich
-Purred Basil
-French Dijon (fresher the better)
-Oil (extra virgin olive)
-Aged Balsamic
-Pepper
-Sea Salt
-4-cheese mexican shredded cheeseAssemble Meat: try to fold meat so it layers high in the sky
-Polish Ham (base layer)
– Sweet Cappicola
– Hot Peppered Salame
– Black Forest Ham
– Black Pastrami
-Extra Dry, smoked American cheddar cheese (from Northcountry smokehouse in Vermont)
-Smoked Swiss from the same placeIn the oven @ 450F, lay out half a pound of bacon on aluminum foil and cover with brown sugar, cook for 20 minutes so not quite crispy but very close
Assemble bacon onto meat on a parchment paper
—–
Put Meat & bread separately in the oven @ 400 for 10 minutes. Remove bread first on it starts feeling firm then meat shortly after
Carefully (requires 3 people) migrate meat over to the bread. Note, the longer the meat stays on the bread, the more of the juice will make the bread soggy.
Top the meat & bread combo with whatever you want. I used:
-Baby Spinach
-Hot pepper relish
-Sriracha sauce
-Sautéed Onions
-Avocado mashed
-Mayo
-other stuff..can’t remember whatAdd some fresh pepper and fully assemble.
Then I wrapped the entire thing in sticky plastic wrap very tightly for 10 minutes so everything could meld together and it made the sandwich easy to cut into pieces.
Truthfully, you’re looking at like a $50 sandwich here if you’re buying everything fresh but it was delicious!!