In this great country of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around the country. Got a sandwich we should check out? Let us know. —The Mgmt.
Tips and tricks for making the best sandwiches at home.
They take their pizza seriously at Il Cane Rosso in Dallas, but that doesn't mean the VPN-certified pizzeria doesn't make a mean sandwich too.
The Sausage and Pepper sandwich is a tribute to tradition, taste, and a large appetite. When the Cane Rosso team comes in every morning, they cook their sandwich bread (made from their same pizza dough) at 500°F before firing up the oven to the scorching 900°F pizza temperature to toast the bread, giving it that crispy, slightly charred outside.
Then there's the rest: the sausage, procured from a local Italian market, is browned in the oven every morning, then left to simmer with bell peppers and onions in a San Marzano-based tomato sauce, which also gets liberally added to the sandwich. Topped with a sharp provolone that stands up well to the dominant flavors of the sausage and peppers, this sandwich is a spicy, meaty meal in itself, and a large one at that.
At $10, it may seem pricey, but there's little doubt that this single sandwich could be stretched into two meals.