I'm making a sandwich and have a question.

[no_hypocrisy]

Grinder bread. Prosciutto. Sopressata salami. Provolone.

Here's the question: I want to season with a combination of red wine vinegar and EVOO. Do I shake it up in a jar and then apply it to the top of meat/cheese or do I lightly sprinkle directly on the bread? Or does one side of the bread get the RWV and the other EVOO?

Thanks!

[Haggard Celine]

1. I've watched them make

muffalettas in New Orleans, and they put the olive salad and oil on top of the meat. Of course, they don't use regular bread on it, it's more like a bun, so it stands up well to the dampness. I don't know what grinder bread is, but if it's a dense bread, you should be able to put your vinegar and oil on top of the meat and then put on your bread and start eating. Hope this helps.

[mitch96]

2. Cut up the bread in three pieces and try all three ways and see which one you like! nt

[underpants]

3. My GOD! What are you, some kind of monster???

On the bread??????

Just kidding. Sounds delish.

[no_hypocrisy]

4. Asking in admitted ignorance.

That's why I come humbly to the Experts.

[flor-de-jasmim]

5. For my taste, the only way to go wrong would be...

to put the vinegar on one side and the oil on the other. Happy eating. It sounds wonderful (wish I could get provolone where I am!).

[no_hypocrisy]

6. Epilogue: How the sandwich turned out.

It was GREAT!

1. Here is a grinder roll.


2. I layered first the provolone, then the sopressata, then the prosciutto.

3. For the red wine vinegar and EVOO: I put about 1 TBS each in a custard cup, whisked them together a little, then painted it on the prosciutto with a small paint brush I use for melted butter.


Thank you everyone! You helped me make the perfect sandwich!

[trof]

7. Combined was definitely the way to go.