[homemade] moscow ham, salami and swiss w/giardiniera, dijon and other stuff.

by callmestinkingwind

5 Comments

  1. Terrific sandwich, but where does the idea of putting meat on the crease of the bread come from? I’ve never understood sandwiches that are constructed this way. Like, the meat should be placed on the bottom of the roll, in a crinkled fashion, creating a layer with air pockets to collect the dressings – not layered flat across the seam.

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