Cut a thick slice of Italian bread, and split it like a hot dog bun.

Melt a slice or two of provolone (I use non-stick foil in the toaster
oven).

Flip the foil with melted cheese onto the open bun.

Place an Italian sausage, preferably with broccoli rabb.

Top with
bruschette or marinara
chopped olives (Trader Joe's olive tapanade)
roasted peppers
shavings of sharp parmasan.


--

Tom Del Rosso wrote:

> Cut a thick slice of Italian bread, and split it like a hot dog bun.
>
> Melt a slice or two of provolone (I use non-stick foil in the toaster
> oven).
>
> Flip the foil with melted cheese onto the open bun.
>
> Place an Italian sausage, preferably with broccoli rabb.
>
> Top with
> bruschette or marinara
> chopped olives (Trader Joe's olive tapanade)
> roasted peppers
> shavings of sharp parmasan.

Assume you mean the long thin breads?

cshenk wrote:
> Tom Del Rosso wrote:
>
>> Cut a thick slice of Italian bread, and split it like a hot dog bun.
>>
>> Melt a slice or two of provolone (I use non-stick foil in the toaster
>> oven).
>>
>> Flip the foil with melted cheese onto the open bun.
>>
>> Place an Italian sausage, preferably with broccoli rabb.
>>
>> Top with
>> bruschette or marinara
>> chopped olives (Trader Joe's olive tapanade)
>> roasted peppers
>> shavings of sharp parmasan.
>
> Assume you mean the long thin breads?

No I used a wide loaf. It's even a little wider than the sausage is
long, but I'd rather the sausage was a little longer.

I don't like sandwitches with very thick bread like a hero. This way you
can control the thickness.

It's easier to cut the split first, so the loaf holds it steady, then
cut the "bun" off the end of the loaf. Of course a diagonal cut would be
necessary on a narrower loaf.

Tom Del Rosso wrote:
> cshenk wrote:
>> Tom Del Rosso wrote:
>>
>>> Cut a thick slice of Italian bread, and split it like a hot dog bun.
>>>
>>> Melt a slice or two of provolone (I use non-stick foil in the
>>> toaster oven).
>>>
>>> Flip the foil with melted cheese onto the open bun.
>>>
>>> Place an Italian sausage, preferably with broccoli rabb.
>>>
>>> Top with
>>> bruschette or marinara
>>> chopped olives (Trader Joe's olive tapanade)
>>> roasted peppers
>>> shavings of sharp parmasan.
>>
>> Assume you mean the long thin breads?
>
> No I used a wide loaf. It's even a little wider than the sausage is
> long, but I'd rather the sausage was a little longer.
>
> I don't like sandwitches with very thick bread like a hero. This way
> you can control the thickness.
>
> It's easier to cut the split first, so the loaf holds it steady, then
> cut the "bun" off the end of the loaf. Of course a diagonal cut would
> be necessary on a narrower loaf.

And forgot to mention that the melted cheese "waterproofs" the bread so
the sauce doesn't soak it.

Tom Del Rosso wrote:

> Tom Del Rosso wrote:
> > cshenk wrote:
> > > Tom Del Rosso wrote:
> > >
> > > > Cut a thick slice of Italian bread, and split it like a hot dog
> > > > bun.
> > > >
> > > > Melt a slice or two of provolone (I use non-stick foil in the
> > > > toaster oven).
> > > >
> > > > Flip the foil with melted cheese onto the open bun.
> > > >
> > > > Place an Italian sausage, preferably with broccoli rabb.
> > > >
> > > > Top with
> > > > bruschette or marinara
> > > > chopped olives (Trader Joe's olive tapanade)
> > > > roasted peppers
> > > > shavings of sharp parmasan.
> > >
> > > Assume you mean the long thin breads?
> >
> > No I used a wide loaf. It's even a little wider than the sausage is
> > long, but I'd rather the sausage was a little longer.
> >
> > I don't like sandwitches with very thick bread like a hero. This way
> > you can control the thickness.
> >
> > It's easier to cut the split first, so the loaf holds it steady,
> > then cut the "bun" off the end of the loaf. Of course a diagonal
> > cut would be necessary on a narrower loaf.
>
> And forgot to mention that the melted cheese "waterproofs" the bread
> so the sauce doesn't soak it.

Works for me!