I can see why you’d think it’s a risk, but I balance everything so that I can very clearly taste the ingredients, and no one flavour overpowers the rest.
When I get the balance right the ingredients compliment each other very well - leaving out the Parma ham would noticeably detract from the overall result.
Plus eating it this way doesn’t mean I can’t eat it in other ways when that’s what I feel like.
I’ve noticed a few people on here posting Italian subs, and while I’ve never come across them myself, I noticed that they’re not dissimilar to a sandwich I like to make for myself that I’ve developed over the years.
The exact recipe varies, but from top to bottom this one is:
Sourdough multigrain baguette
Extra virgin olive oil
Parma ham
Salami Milano
Lettuce
Red onion
Fresh basil leaves
Mozzarella
Tomatoes in extra virgin olive oil, balsamic vinegar and salt.
Ground chillis in olive oil
Extra virgin olive oil
Sourdough multigrain baguette
Plate
These ingredients aren’t set in stone. On other days I might use meats like Black Forest ham or Jamon Iberico (making it a ‘not German’ or ‘not Spanish’ sandwich?), or rocket or spinach instead of lettuce, or different bread. Whatever I have got at hand, really, around the core ingredients of tomatoes, mozzarella, salad, meats, and extra virgin olive oil. (A good olive oil is really worth it - it will absolutely make or break this sandwich.)
Chakzampa OP t1_ja8vdlr wrote
Reply to comment by GiovanniResta in [Homemade] My ‘not Italian’ Sandwich by Chakzampa
I can see why you’d think it’s a risk, but I balance everything so that I can very clearly taste the ingredients, and no one flavour overpowers the rest.
When I get the balance right the ingredients compliment each other very well - leaving out the Parma ham would noticeably detract from the overall result.
Plus eating it this way doesn’t mean I can’t eat it in other ways when that’s what I feel like.