On Sun, 30 Apr 2017 20:11:37 GMT, "l not -l" > wrote:

>
>On 30-Apr-2017, Wayne Boatwright > wrote:
>
>> On Sun 30 Apr 2017 11:29:21a, Taxed and Spent told us...
>>
>> > 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'm not a fan of shaved meat either. It always seems as though there
>> is no substance to buite into. However, David likes his turkey
>> shaved tissue thin and they do a good job of it.
>>
>> --
>2-3 ply tissue thin is good with me. 8-)
>I like to drape several thin slices onto a sandwich so that there is not a
>solid wall of meat; but, "corrugated: effect. To me, the extra surface area
>(??) enhances the flavor, where a meat puck suppresses it. Of course,
>corned beef and pastrami are generally the only deli meats I buy.

that's what I got at Winco the other day -- a half inch of solid meat
and cheese. It was unpleasant to bite through, Winco was trying to
give value for dollar and messed up the sandwich instead. It took two
meals for my husband and myself to eat it all and I actually threw the
bread and most of the filling from my half away.
Janet US