I was finally able to sample the recently lauded Riviera sandwich today.
I began by selecting a small ciabatta roll from the barrel bins at the rear of the store. Bringing it up to the counter, I was asked "italian or american combo?" I ordered the italian adding that I wanted both the glistening prosciuto and the dark garnet, fat studded sopressata, to be included, dressed with the spicey giardinerra.
What happened next was that the deli man sliced up razor thin sheets of turkey, mortadella, prosciutto, sopressata, an iatalian boiled ham, bologna, added a slice of mozzarella, and the giardinierra, thus creating a 2" thick stuffing glistening with the spicy, oily olive/pepper salad. the stuffing overflowed out of the waist of the roll.
Of the component parts the slightly tart/spicey/garlicky spressatta was the biggest revelation. And the glassy, fresh cut prosiutto was as good as the prosciutto I remeber sliced at the table of my university friend's house in Torino.
Even the milder cuts like turkey an bologna were soft and fresh tasting and added to the substance and complexity of flavor. It was amongst the best cold sammies I've had beause the component parts were all so beautifully fresh, having been cut at the time of the sandwhich's creation. It was a better muffalatta.
I now have three new sandwiches on my to-eat tic list.
1. sopresatta with fresh mozzarella, artichokes, giardinerra.
2. the beautiful roast beef that I have not yet sampled, with prosiutto, eggplant and giardinerra.
3. a vegitarian combo with eggplant, artichoke hearts, their sharpest cheese (gorgonzola?) and the giardinerra.
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