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.
- 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
Slice the Italian roll in half lengthwise, spread both halves with mayonnaise and on one side spread the Spicy Beer Mustard.
Stack layers of the thin sliced salami on the mustard and top with overlapping slices of Pepperjack Cheese.
Arrange the pepperoncini and Claussen's dill pickle slices alternately on the mayonnaise.
Serve and enjoy!