For tonight we needed something simple.
Old school tomato soup from the can. Very much a comfort food for we 50's children.
With it, I put together a home made variation on an 80's phenomenon, Schlotsky's, a quasi muffuletta for the masses.
First I made an olive and pickled pepper salad with Inglehoffer stone ground mustard.
Then I shredded fresh Romaine leaves and added those to the mustard and olive blend.
Then I made sandwich stacks of salami, honey ham, and turkey breast and heated them, wrapped in foil, in a low oven.
I toasted some decent bread, and, while it was still hot, stacked it with cheddar jack. The hot meat went on the cheese to encourage it to melt. Then I spread a layer of the olive sald before I placed the other piece of toast on top.
Post a Comment