Apple Road Bistro Sandwich

Give me... simple.  

Give me...impressive.

Give me ... delicious.

Give me ... a bistro sandwich.

Whether a quick lunch, easy dinner, or even as part of a holiday buffet, this simple bistro sandwich is sure to be gobbled up by kids and adults alike.  I spotted the original recipe on the Taste of Home website, where they call it the Brickyard Bistro Sandwich.   Who would have known that such a simple combination of flavors could be so tasty?  Although, honestly, it's my opinion that anything with balsamic vinegar is going to be good...and that's definitely the case here.

The true secrets to its yummy goodness?  Choose the right bread, make up plenty of the tangy vinaigrette, and put it all together a few hours in advance so the sandwich contents can "squish" together and develop their flavor.

Apple Road Bistro Sandwich

Printable version of this recipe

INGREDIENTS for sandwich

1 loaf of bread  (Soft French?  Italian?  Ciabatta?  Foccacia?  My choice is usually a rectangular ciabatta, about 8 x 16 inches.  But I must admit ... the foccacia recipe below would be divine.)

Ham 

Turkey

Salami

Provolone

Tomato

Lettuce

Red Onion

INGREDIENTS for vinaigrette

4 T olive oil

2 T balsamic vinegar

1 tsp. dried oregano

1 tsp. dried rosemary

Salt and pepper to taste

DIRECTIONS

Slice bread in half, lengthwise.  Whisk together ingredients for viniagrette.  Using a pastry brush, brush the vinaigrette over the cut sides of the loaf.  One of the reasons I like to use ciabatta is because the vinaigrette soaks into the holes of the bread, distributing its goodness all throughout the sandwich.  Set aside.

Wash lettuce and thinly slice tomato and onion.  Start by laying a layer of lettuce on the bottom half of the sandwich bread.  Completely cover the bread.  This is not only for the "crunch" lettuce gives a sandwich, but because the lettuce will form a moisture shield that keeps the bread from getting overly soggy.  Layer the ham, turkey, salami, and cheese on top of the lettuce.  Add layers of tomato and red onion.  Finish with a second layer of lettuce (again, that moisture shield!) and top with the second half of the sandwich bread.

Now if you're not into delayed gratification, you can cut and serve the sandwich at this point.  But in my experience, it is so much better if it rests in the refrigerator for a few hours.  Wrap the sandwich tightly in plastic wrap and tuck it away in the fridge for a brief time.  This will "squish" the ingredients together and give that balsamic vinegar a chance to work its magic.  Later on -- cut, serve, and savor.