Andy Anello, a trained grill chef in his college days, constructs a handsome sandwich and brilliantly combines his favorite sandwich ingredients- salami, pepperjack cheese, pepperoncini and others. Try it for yourself with the recipe below.
We are in May 2020 with a pandemic coursing through the planet’s population. We are missing our friend’s faces and all things in 3-D, attempting to follow social distancing guidelines.
I am seeing small groups of friends in our spacious parks socially distancing as they munch picnic foods. Set up a camp chair in a 6′ socially distanced circle, bring a sandwich, share a story, a smile, and some laughs, then scurry back to our common state of social isolation and the monotony of the flat screen.
I’m not saying making a pb&j while living in a pandemic feels relaxing, delightful or even pleasant. I am saying that creating a sandwich and inviting 2-3 friends to socially distance (our latest verb?) at a town park among the oaks and maples and lindens settles the stress and briefly lifts the sadness.
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- 1 roll artisan Italian Bread or French baguette
- 1 1/2 Tb. Spicy Beer Mustard
- 1 1/2 Tb. mayonnaise
- 1 stack thinly sliced salami
- 6 peppers pepperoncini peppers, sliced in half lengthwise
- 1 pickle Claussen's dill sliced crosswise, approx. 1/4 " thick
- 4 slices Pepperjack Cheese
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Slice the Italian roll in half lengthwise, spread both halves with mayonnaise and on one side spread the Spicy Beer Mustard.
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Stack layers of the thin sliced salami on the mustard and top with overlapping slices of Pepperjack Cheese.
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Arrange the pepperoncini and Claussen's dill pickle slices alternately on the mayonnaise.
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Serve and enjoy!
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