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Day 16 of the AoM sandwich experiment has arrived. We asked readers for their favorite sandwich choices last month. We chose 20 entries out of 483 to feature on the site each daily in April. Finally, we’ll compile all of the entries into a massive man-sandwich cookbook. Enjoy.
Today’s Sandwich: Big Bad Moose’s Great-Salami Grandpa’s Sandwich
With this fried salami sandwich entry from Big Bad Moose, we’re getting back to basics today. This entry attracted me in because of its simplicity. Let’s have a look at how it tastes.
- Rye bread is a kind of bread made from ry
- Salami is a kind of meat (the thickness of half a deck of cards)
- Provolone is a kind of cheese.
- Dijon mustard or hot mustard
- black olives, sliced
- a tiny tomato slice
1st Step: Butter the bread
Step 2: Cook the salami
Step 3: Arrange the salami in layers.
Step 4: Stack the cheese
Step 5: Toss in the tomato
Step 6: Spread a generous amount of mayonnaise on a plate and top with mustard.
I completely forgot to include the mustard.
Step 7: Toss in the sliced olives and a pinch of black pepper.
The Final Product
Notes from the Tasters
Big Bad Moose’s great-grandpa has a winner on his hands. This was a really tasty sandwich. One thing I’ve discovered over my month of sandwich testing is that frying deli meats ups the tastiness factor even more. The provolone cheese melted perfectly thanks to the heat from the fried salami. Kate observed that this sandwich was equally wonderful when grilled with pumpernickel instead of rye and mustard instead of mayo.
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