A variation of this sandwich is in our regular meal rotation. The sandwich can be adapted to your preferences and available ingredients. Before kids and also during COVID, when time was strange, I would regularly bake the bread myself. My favorite recipe is one of Ken Forkish’s from Flour Water Salt Yeast, but any boule or large Italian bread loaf would work.
Ingredients
- Boule or large Italian loaf of bread, unsliced
- Condiments: mustard, mayonnaise, etc.
- Deli meat: turkey, ham, salami, etc.
- Sliced cheese: I like colby jack or sharp cheddar
- Lettuce: I like butter leaf
Preparation
METHOD
Cut the whole loaf of bread in half and pull out the center so that there is a cavity. We snack on the bread at this point. It’s really good on its own, with salted butter or dipped in olive oil and vinegar.
Spread both sides with mustard, mayonnaise, or your condiment of choice. This is part of the trick to making this sandwich last because it creates a barrier and doesn’t allow the bread to get soggy. Layer meat and cheese followed by lettuce, and then close the sandwich.
If you’re transporting the sandwich, slice it, then wrap up. If not, wrap it unsliced and cut pieces as needed. I often make it the night before then eat it with fruit and chips the next day.
