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.
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.