I always mess this one up by not getting things ready prior to making my super duper French, Italian Sandwiches, I make sure to spread out all condiments when creating any sandwich.
Why do most people hurry with the beginning steps of creating a new sandwich? I have no idea.
These people distribute condiments in the center, instead of making certain to cover the complete part of the bread for that sandwich.
Anyways, I’m getting to that super duper sandwich recipe of mine, be patient.
But first, try to cover your breads from corner to corner using your favorite condiments in order to enjoy each and every mouthful. Maybe that’s just me?.
Don’t settle or penny pinch, buy a high quality bread which you can use like a side item to your assortment of dinners. And YES, high end bread is not only healthy, it will go great with virtually any recipe that includes sauces or even cheeses, since you can dunk it in many different toppings.
Try to incorporate a loaf of Italian made bread or perhaps any type of French bread with your future meals, I do.
Speaking of Banana bread, Not really, but i will anyways.
If you are like most people, who love Banana Bread, then in order to get the moistest banana breads ever, peel off the skin first then deep freeze the whole thing.
Put those bananas into some sort of covered container then straight inside the fridge freezer.
The banana is going to soak up a lot of moisture content from the freezing procedure and this tiny extra “juice”, will go a considerable way in the actual taste of the bread.
Not only will the bread become more succulent, it will likewise have a very intense banana flavoring.
I touched base on Italian bread, so, I’m going to give you my parents recipe for a super duper Italian sandwich, that i still use today.
The Ingredients are quite simple actually
8 tablespoons is what I use, or a (stick) of unsalted butter.
2 teaspoons of garlic that I dice first.
1/4 teaspoon or to taste of Sea salt, don’t use that regular table salt.
1 teaspoon of lemon juice that I always freshly squeeze, It’s all about the taste at the end.
1 tablespoon of finally minced, always fresh parsley leaves.
1 don’t forget the Italian bread or you can even use a loaf of French bread, about 22 inches long.
1 tablespoon of virgin olive oil.
1 1/2 pounds of mild or for those daring folks, hot Italian sausage, do not forget to remove the casings.
2 cups of any kind of marinara sauce.
8 ounces graded mozzarella cheese. I use 12 oz most of the time.
8 ounces of grated Fontina cheese, this is a must for super flavor.
2 tablespoons finally chopped and yeah, it has to be fresh thyme leaves.
1/2 teaspoon or so of crushed red pepper.
1/4 cup of Parmigiano-Reggiano cheese that has been finely grated.
The rest, well i wont even waste your time on how to bake it. But you must remember that it needs to go in the oven in a baking dish at 350.