1/2 lb Maple Glaze Turkey
1/8 lb Genoa Salami (sliced as thin as humanly possible)
1/8 lb Swiss
Parmeggiano Reggiano Cheese, shaved
Stone Ground and Spicy Brown Mustard
Cut baguette lengthwise. Spread stone ground mustard on bottom half, spicy brown on top. Fold Maple Glaze Turkey evenly across the baguette, the 1/2 lb should be the perfect amount (I don’t tend to like ginormous piles of meat on my sandwiches). After the turkey, I lay on the Swiss, in a slightly overlapping, diagonal single layer.
Next comes the layer of Genoa Salami. The perfect cut of Genoa Salami should be transparent, almost see through. When perfectly cut, it’s quite hard for the deli man to keep all of the slices complete circles. You can usually tell if they are cutting thin enough by the amount of time it takes to cut. A small amount of meat, when sliced super thin, should take a decent length of time to do properly. A slice of Genoa Salami cut like this should melt in your mouth like butter, and fall onto your sandwich in playful and floppy folds.
Real, fresh, Parmeggiano Reggiano is possibly the most wonderful cheese in the world. At least it is to me. The perfect balance of creamy saltiness for, well, just about anything. After thinly shaving slices off of the wedge, I piece them on the top of the sandwich, fitting them together like puzzle pieces, the final ingredient.
Close her up, and cut her in half four times, and there’s my snack sandwiches for the week. From the pile in the fridge, I’ll grab one or two every day before heading to work.