Monday, January 17, 2011

Antipasta Sandwich

I was given some great Italian meats and cheeses so, surprisingly, I made a sandwich. I layered Mortadella, Sopresasta, and Prosciutto with heirloom tomatoes, Robiola cheese, Buffalo Mozzarella, micro basil, thyme, marjoram and some balsamic aioli. Chunks of Parmesano Reggiano were the side dish.

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