dispatches from the sandwichesimade test kitchen
bread is the paper of the food industry. you write your sandwich on it.
- dwight schrute
i wanted to be an astronaut when i was little. if i knew instead that i could bake bread, make a sandwich with it, and post it on a blog for a captive audience i am not sure floating around in space would have had the same appeal.
the sandwichesimade test kitchen made bread for the first time this week. an italian sub roll, to be specific. what these rolls lacked in looks they made up for in flavor and delight in the sheer audacity of baking bread from scratch for a sandwich.
look out for more baking-related content in the future, not only because it is fun but also because dough feels and looks pretty silly.
here is how i made a pesto pork meatball mini-sub.
1. make dough appropriate for an italian sub roll.
2. hedge your bet on everything seasoning working out by only coating three rolls with it.
3. regret your decision not to use everything seasoning on all your rolls.
4. carefully arrange ingredients for gingery, garlicky, parsley-ey, parmesan-ey porky meatballs.
5. wait how did these meatballs get here
6. what, this green stuff? it’s pesto.
7. what, the green stuff in this garlic butter? it’s parsley.
8. get ready to assemble a sandwich you will tell your grandchildren about.
9. no wait first toast your bread with garlic butter and then get ready to assemble a sandwich you will tell your grandchildren about.
10. you must be a freshly-made pork meatball to ride on this sandwich.
11. make it rain mozzarella shreds.
12. melt it! broil it! don’t burn it!
13. coat your sandwich with pesto. squeeze a bit o’ lemon on there for good measure and some lemon juice.
14. a pesto pork meatball mini-sub.