I started doing this because I like toasted stuff and wanted more flavor in my sandwhich without all tha bread. My dad likes crispy stuff but can’t chew thick crispy. He had his 80th birthday last month and loves eating toasted sandwhiches. So my solution is simple and lets cut that bread in two and gut that bread. The best tasting bread to use for this endeavor in my opinion is French Bread. But that particular bread becomes very hard fast if it isn’t used with the quickness. If this happens don’t freak! Put it under running water quickly and rehydrate the outer parts and insides if need if it’s really dry. Your goal is to make whatever bread you use to mimic a structure that’s similar to a hollow half peanut shell.
By eliminating the interior bread you cut some of those carbs out and have to use less flavoring and seasoning. Think about it. You got to chew all that thick ass bread to get to the good stuff and sometimes it’s just too much. Gut slowly and try not to poke a hole through the bread. Real G’s don’t gut bread like that and the cheese could run and escape. So keep your technique and cheese in check.
Before we lay that cheese down we are going to spread some mustard across the bottom half. I prefer using Grey Poupon because of the zestiness and beautiful flavor. But any mustard will do except the sweet stuff for me.
Now we are going to add fresh cracked pepper or black pepper on top of the cheese. I used Mozzarella but Havarti and Brie are wonderful to use as well.
Add some chopped onions on top of all this as pictured as well and put the bread to the side for now. Heat the oven at 450 degrees F.
Next we are going to dice the following vegetables : onions, tomatoes, avacado, and pickled cherry peppers. The lettuce I cut “longways” and sort of sliced it and put it all in a bowl. I added Italian seasonings, fresh black pepper, and 4-5 teaspoons of olive oil. Mix all of this in a bowl and let it sit for 15-20 minutes.
The oven should be ready by now and we are going to place the bread in the oven. Our baking time is very short and three to four minutes approximately. When the cheese, mustard, onions, black pepper start melting together they will produce a splendid flavor that will compliment the filling quite nicely. Once the bread becomes golden brown and the cheese has melted. Take it out otherwise the bread will be hard as a rock.
Remix the veggies and add them on top of the melted cheese and onions. At first this doesn’t look like a lot of food but this is a very filing sandwhich and most importantly tasty. Since the mixture is at room temperature and the bread cools almost immediately : Chow Down!
Try it, eat it, modify it, share the recipe, and let me know what you think.
Thanks and Happy Mangia Mangia-ing!!!