My Italian friend, GC, has again hit a six. She uses provolone cheese on her toasties (also known as grilled cheese sandwich for North American readers). GC recommended I combine the cheese with some spicy cured meats. I’ve never tried provolone as far as I know. I went to the Belco markets and found some provolone piccante at the deli. GC explained the piccante has more bite than the dolce. Indeed, this cheese is bitey. I like it. This is a fantastic sandwich. I highly recommend it. Thanks, GC 🤤😃👍
This working from home gig on Fridays is going well.
- Pane Di Casa, 2 slices
- Provolone piccante, thickly sliced
- Spicy salami
- Lurpak butter
- Spread lashings of butter on two slices of bread. You know, enough for a left anterior descending artery infarction.
- Lay on the butt some provolone piccante cheese and make sure it’s thickly cut and you have fair dinkum coverage of the bread.
- Lay on slices of the salami and pepperoni and don’t be stingy.
- Put the top on and bind the sandwich with cords that cannot be broken.
- Smear mayonnaise on the outside of your butt and top and then grill in a cast-iron skillet until the Maillard reaction has formed a nice deep brown crust.
- Slice diagonally because triangles taste better than squares or rectangles.
- Think fondly of friends who share ideas about food.