Giusi said...

>> I' seem to have lousy success with crusty rolls for sandwiches. They
>> make
>> > the contents slip out more and more, bite by bite.
>
> That happens, yes, but the wider the roll the less it happens, also tear
> a bit of the inside out to make room. At THE best bufala sandwich bar
> in the world, the rolls are about 6" wide and a half (most people eat
> half) is about 8" long. The rip most of the soft innards out, pile in
> the tomatoes, add the fresh bufala in thick slices... lean over the
> plate to eat.


Giusi,

You made me google search "bufala." First guess, it sounded like it could
be buffalo meat, in Italian. It's a creamy mozzarella as one result
claimed. I'll look around for some. I'm sure I'll enjoy it!

Best,

Andy