Well here is my all time favorite sandwich and if salami wasn't around, pepperoni would do just fine. Easy and satisfying. This provolone is very sharp. I love a good provolone with a bite to it. Before I was born, Mom and Dad had their own Deli and knew allot about what the best meats and made the best sandwiches. So great lunch foods were made and sold there. As time went by and I came along it was to hard to keep up with the business, they gave it up. In time Mom eventually went back to work at another Deli.
There were plenty more of these local Deli's as there still in Upstate NY. Back then, we had one right down the street from us and all that went into this sandwich were all normal staples in our house . As a kid, I remember this cheese would hang in the stores in a round ball and was encased in a thick wax on it, we would have to cut off first..... Simply delicious then and now. Of course now, even though you can still find this fabulous cheese that way, most local grocery stores have it in their gourmet cheese sections already cleaned and cut.
My favorite memory of this sandwich is when Dad and I would go fishing and pack this for lunch back in 1960 something. Sometimes, he would bring just a loaf bread that we would rip off pieces, a stick of salami or pepperoni, and cheese would do..... and just cut as we needed..... amazing little lunch and still my all time favorite!
1 large full loaf of Italian bread cut a huge chunk off and then lengthwise not all the way through so the back is still in attached.Sliced Genoa Salami
Sharp aged Provolone
Plum Tomato ( fresh)
Extra virgin Olive oil,
Expensive Balsamic Vinegar or Red Wine vinegar
Salt, pepper, garlic powder, oregano
Open the bread up. Sprinkle bread on the split open side down with oil and vinegar, add just a touch of all spices sprinkled lightly to taste , pile on the lettuce, tomato, salami and provolone to your preference in amounts.