On Sun, 30 Apr 2017 11:29:21 -0700, Taxed and Spent
> wrote:

>On 4/30/2017 11:26 AM, Sqwertz wrote:
>> On Sun, 30 Apr 2017 09:58:08 -0600, U.S. Janet B. wrote:
>>
>>> On Sun, 30 Apr 2017 00:12:28 -0500, Sqwertz >
>>> wrote:
>>>
>>>> On Sun, 30 Apr 2017 04:04:43 GMT, Wayne Boatwright wrote:
>>>>
>>>>> I stopped at the Italian market this morning to pick up cold cuts,
>>>>> cheeses, and freshly baked rolls. I made a sandwich with hard salami,
>>>>> mortdella, capocollo, soppressata, provalone, and raschera, along with
>>>>> some lettuch and spicy mustard. On the side, some pepperoncini and oil
>>>>> cured olives and US potato chips.
>>>>
>>>> I make an Italian sub probably every other day. I always have a good
>>>> ham, salami of the week, pepperoni, mortadella, provolone, and some
>>>> sort of giardiniera, olive salad, or peperoncini on hand. And I buy a
>>>> couple types of rolls which I put in the freezer so they're always on
>>>> hand. My current roll is the La Brea/Costco torta rolls which come in
>>>> 12 packs and freeze well.
>>>>
>>>> I picked up the Trader Joes brand provolone yesterday and I'm pretty
>>>> impressed with it. It's tastier than the other brands I've been
>>>> buying. $6/lb in 12oz packages ($4.49).
>>>
>>> the problem with making a sub at home is getting the meat and cheese
>>> cut thin enough. I'm done trying. I just go to Blimpie's
>>
>> I just ask the deli to slice it ".5" (less if it's prosciutto). But
>> getting them to shave Pittsburgh-style chipped ham is usually futile.
>>
>> -sw
>>
>
>
>I was never a fan of shaved meat or cheese. Thin yes, but tissue paper, no.

I know what you are talking about. I'm talking thicker than that -- -
easily pliable. Too much meat and cheese ruins a good grinder.
I just go into Blimpie's and tell them I want a foot long Blimpie's
Best with extra vinegar and oil, extra oregano and the yellow peppers.
Perfect.
Janet US