For the bread, use a TriBeCa bakery baguette, and slice an eight-incher from the end. Open up the sandwich in half and stick in a four-layer, in ascending order: salami, olives (cut up as ringlets), the garbanzos and the cheese. Salt, pepper, chili flakes and oil - then put the top down, wrap sandwich in parchment, and crunch up in a panini press until the "blues" melt.
Serve with a grapefruit-Campari granita! (Go get one at Bushwick, Brooklyn's Arancini Bar on Flusing and Evergreen Avenues.)
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