The Latest in Awesome Sandwich Technology: Using an Inverted Baguette
Boccalone Salumeria in San Francisco makes their proscuitto cotto with provolone panini out of an inverted baguette, allowing the tender inner part of the bread to get crisp and creating "more textural interest with its chewy crust melded to the melted cheese." Like I needed even more reason to want to eat a sandwich filled with thinly sliced pork and molten cheese. [via Eater SF]
Related
In Videos: Chris Cosentino at 'Boccalone'
A Bicycle Built for Sausage
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
11 Comments:
Wow, that's just crazy enough to work!
simon at 3:11PM on 07/22/08
That is interesting. Normally I don't like baguettes for sandwiches because the crust is often too hard: by the time I've bitten through it the sandwich's contents have smooshed out the sides. Doing this would soften up the crust by keeping it in contact with the moist cheese and meat. Neat.
Buckethead at 3:14PM on 07/22/08
Somebody's thinking outside the box again. You sure it wouldn't make the entire roll very hard and hard to eat? The roof of my mouth is tender. It sure looks tasty!
PerkyMac at 3:20PM on 07/22/08
If the bread is toasted, wouldn't it just taste exactly the same no matter how you assembled the sandwich?
JudgeFudge at 3:27PM on 07/22/08
Mmm ingenious! =)
Laryssa at 3:32PM on 07/22/08
I remember watching SARA'S SECRETS and her guest was a guy that owned a Grilled Cheese sandwich shop in New York City. He demonstrated making sandwiches with the bread inverted. His reasoning made sense after he explained why.
eatorama at 3:51PM on 07/22/08
Wow, grahhh I want that one!
feistyfoodie at 4:49PM on 07/22/08
WHOA. Why didn't I think of this before?? OMG Ferry building stop after work today!! :D I've heard good things about the taste too...and to top it all off, that inverted baguette is an ACME baguette! yes!!!!
Pammeh at 6:19PM on 07/22/08
Yeah, Press 195 has been doing it for quite awhile now...
http://www.press195.com/press/
puppychao at 7:23PM on 07/22/08
I use the same inverted technique with Bobby Flay's Pressed Cuban Burger using a hard roll.
http://www.foodnetwork.com/recipes/emeril-lagasse/pressed-cuban-style-burger-recipe/index.html
It's an awsome sandwich.
winebill at 8:02PM on 07/22/08
Huzzah! I do this all the time using ciabatta bread! The cheese is more able to ooze out and form a crust too! Double perks!
fromageface at 4:37AM on 07/23/08