The Scott Vincent Sandwich

Two years ago when Henry was first born Kim's parents visited and brought with them the making for the holy grail of sandwiches. My sleep deprived brain remembers very little during that time but I have never forgotten this sandwich.  I generously left Steven a bite from the leftovers and it has been mentioned over the years.

He requested this for his birthday dinner and like last year, I delivered. After a few birthday beers he snuck in the fridge for a late night snack and could not believe the improvement over just a few hours. Below is the recipe from the originator. 

Subject: RE: sandwich

Funny, I get that all the time. Pretty much everywhere I go and no matter what I do – people want to know more. Just part of being who I am, I guess. But it’s OK, I’m comfortable with it now. I’ve even come to embrace it.

So….

My sub sandwich is as much about construction technique as it is about ingredients. Bread is probably the most critical component. I use only the finest Walmart French or Italian loaves. A key secret step, however, is to hollow out a lot of the inside bread once you cut the loaf into two lengthwise halves. You’ve seen me do that before.

Here goes the process:

·        Step 1: Mayo on the bottom half only. No mustard anywhere nor any other condiment.

·        Step 2: lay out the smoked provolone cheese slices over the mayo

·        Step 3: lay out the cold cuts on top of the cheese slices. I like a good mix of salami, ham, etc. Use good deli cold cuts, not Oscar Meyer shit.

·        Step 4: lay out the veggies. This will be successive layers of thin sliced onions, bell pepper, tomato, dill pickle. Lettuce is optional. The others are not.

·        Step 5: dress the veggies with a bit of olive oil & vinegar. These days, instead of vinegar, I’ve started using the juice from a jar of pepperoncini peppers and it kicks ass.

·        Step 6: season the dressed veggies with salt, pepper, and oregano

·        Step 7: place the hollowed out top half of the bread on top of the whole creation and press down to make a sandwich out of it. It’s ready to eat now, although if it spends the night in the fridge, it is even more magnificent the following day.

Theloneliestporker notes:

• I used a mix of salami, pastrami, and ham - all cut directly from the deli. I went big and regret nothing.
• I used red wine vinegar and it was a win but I'm definitely trying the pepperoncini pepper juice next time. 
• I felt like I hollowed out a lot of bread but I can do better next time. Bread is not the best part of this sandwich.
• We could not believe how much better it was with some refrigerator time. Don't be afraid to make this ahead of time, squash it down, and wrap it up for the fridge. 
• Don't kid yourself and just make half a sandwich, you are going to want the whole shebang.