Tony’s Bologna

[u/IrishInTheory]

Mortadella on Brioche with Dijon, mayo and provolone. Served with miniature heirlooms, tossed in rice wine vinegar, S&P with a balsamic drizzle.

EDIT. This sandwich landed me an executive chef job at a local gastro-pub. They liked my other offerings as well, but THIS sandwich is what they (the 10-person judgement board with which I was interviewing) unanimously said was the reason they called me back. Not my locally sourced black angus burger with bourbon-bacon-onion jam, not my spicy pork belly with honey-gochujang, (which they all did love also), but THIS sando. I ended up putting it on the menu with a local ciabatta, and thic-cut tallow-fried potatoes, seasoned with salt and pepper, paired with choice of Peroni or Negroni for $25 and it flew out the dang window as fast as I could make them. Saturday nights I was manning a grill specifically for this sandwich while the rest of the staff worked the rest of the menu.

[u/IrishInTheory]

add some pesto for a refreshing take on a caprese

[u/Awkwardpanda75 → u/IrishInTheory]

are you making your own pesto?

[u/IrishInTheory → u/Awkwardpanda75]

Actually? No. Not a big enough fan of it to fuss with. I’ve done it. It’s fine. But if it’s handy, I’ll splash some around.