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U.S. Janet B. · **Dinner tonight 4/29/17**

On Sun, 30 Apr 2017 15:42:58 -0400, 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).
>>>
>>>-sw
>>
>>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
>>Janet US
>
>Your deli doesn't have a slicer?!?!?
>Blimpies is like Subway, fake cold cuts.

The meat and cheese is sliced right in front of my eyes for my
Blimpies sandwich. The meat and cheese are kept refrigerated and the
sandwich maker wears gloves. I know you like Boar's Head but I don't.
There's just something about the seasoning that makes not like it.
Janet US