So, this is what I came up with. An Italian-esque version of the Vietnamese sandwich, Banh Mi. Which I love, not only because they're super duper delicious and large enough to feed two people (which means one Moi), but always for some reason the least expensive thing on the menu. Which means if you're super hungry but super skint, skip MacDonald's and head towards your local Vietnamese restaurant. I've had Banh Mi at five different places in ABQ, and none of them are priced over $3.50.
Anyway, back to my pepperoni-ied version:
French baguette, split in half lengthwise.
Soft cheese of your choice
1 T. mayo
1 T. yomato pesto
Roasted red peppers
Italian yellow pepper
Mix together mayo and pesto and spread on one side of the baguette. Then cut everything up and layer on top as shown. Slice in half and eat!
Taste verdict: Partly sunny. As I've mentioned on a couple posts, I was hoping that because pepperoni is a cured pork sausage, it would act similar to bacon in its ability to jazz things up a bit. Not really. I could taste the pepperoni just fine, but it wasn't music in my mouth, if you know what I mean. Not like if it had been bacon or bbq pork. Or beef tongue. Hmmmm . . . now that's an idea . . .
This month's Throw Down also included the directive to post photos of our kitchens. Here are a couple of mine:
head on over to her place, say I'm up, and we'll all be around to visit!