Sammich Pr0n

DSC_5627 [1600x1200]Hot ham and Swiss with giardiniera on a sub roll.  The best way to prepare a sammich of this sort is to lay the meat in a non stick skillet and cover it with the cheese, and then heat it slowly with a lid on.  When the cheese is ready use a spatula to transfer it all to your bun.  I spread butter on this roll and toasted it while the cheese was melting.  Mustard and pickles are the classic garnishes for these but I really like the hot giardiniera – and I have a huge jar of it to get through!DSC_5628 [1600x1200]


–or what I did with my nice, fresh, hoagie rolls.

A “do it yourself” sammich line ala Subway.  Mrs J is pretty dainty with her sandwich.

Me?  LOL!  Not so much…

I’ve got nothing.

I do have a nice sammich.

Spent most of the day gardening, planted some rhodies, did some pruning, hauled a fallen tree around to the brush pile, sprayed some Roundup.  I bought the rhododendrons to replace some dead azaleas out by the head of the drive, near the road we live on, but when I got up there with the wagon full of plants and soil and mulch and tools the plants turned out to be still alive.

I gave them a good dressing of azalea food and went looking for another spot to put the new guys.  Decided to go with the north side of the garage.  The rhodie on the north side of the house seems to be doing very well, as are the azaleas next to it.

Planted three of them, about two shovel handles apart, and a shovel handle away from the building.

Hoagie-Sub-Grinder Rolls

JefferyW asked for a good hoagie roll and I like this one for both sub rolls and hamburger rolls.  I top my hamburger rolls with sesame seeds.  I’m hoping for pictures later if it works for him.

Hoagie-Sub-Grinder Rolls

  • 1 pkg active dry yeast
  • 1 ¼ cups warm water
  • 1 tbsp sugar
  • 1 ½ tsp salt
  • 3 cups unbleached flour
  • 1 tbsp cornmeal
  • 1 egg white
  • cold water
  • 1 tray of ice cubes

Baking sheet and 9×12 metal baking dish

Dissolve yeast in warm water in large bowl. Stir in sugar, salt and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a greased bowl, cover with greased wax paper and damp towel. Let rise until double, 1 ½ to 2 hours.

Punch down dough, cover and let rest 5 minutes. Grease baking sheet, sprinkle with corn meal, divide dough into 8 pieces. Shape each into an oval. Make 2 slashes in each roll, brush with cold water and let rise uncovered until double.

Heat oven to 375 degrees. Brush rolls with cold water and bake, with baking dish filled with ice cubes. When rolls have developed a crust (about 10 minutes into baking time) Mix egg white with 2 tbsp of cold water and brush over rolls. Bake until rolls are a deep, golden brown and sound hollow when tapped. About another 10-15 minutes. The actual size of the rolls makings baking time variable. You can add more ice cubes to the pan as needed. You don’t want the pan to go dry.


Sammich Post

Today’s sammich is built from pepperoni, cotto salami, Genoa salami, ham, and cheddar and pepper jack cheeses.  Layered those on a french style whole grain loaf and foil wrapped the whole thing.  Put it  on the rack of the 400 oven for 12 or 13 minutes.  While that was heating I shredded some lettuce, and noticed some olives that would go well on it.  Sliced the olives, added a bit of jalapeno and some shallot, tossed that into a small bowl and poured olive oil over it all.  Added some dried oregano and garlic powder.  Gave that 30 seconds in the microwave to heat the oil and hasten the melding of the flavors.

Took the sammich out of the oven and peeled back the foil, looked OK under the top half of the “bun”-good thing I remembered to put some meat slices on top this time.  Last time the melting cheese on top nearly glued the sammich shut.

Looks OK, but something seemed amiss.  Aha!  Grate some of that nice Parmesan over it!



A bit of lunch.  Two kinds of salami, cheddar cheese, pepper jack, a sauce of mayo/horse radish/sriracha, tomato slices and a sprinkle of bell peppers.  I wrapped the sammich sans the dressing and veggies in foil and warmed it in the oven, 300 for about 25 minutes.

Some slaw and a few chips on the side.