Starting to dig a little bit into my older photos.
This sandwich is from Sebastian’s Cafe in Kendall Square in Cambridge. I worked in Kendall Square for six years, and on nice days would take the extra time to walk over from my office, usually to get one of these sandwiches. That’s Genoa salami, mortadella, capicola (gabbagool, as Tony Soprano would say), roasted red peppers, and provolone on ciabatta, dressed with a little olive oil. I like a sub as much as the next person, but this is a good, elevated version of an Italian sandwich. Without all the veggies you get on a sub, the meat really has to do all the work. The combo of the three different kinds of meat brings a nice interplay of flavors. The roasted red peppers provide the sweet contrast. I think they could improve this with a little red wine vinegar to add a touch of acidity.
One of my favorite things to do for lunch at home is to make up a charcuterie plate with a variety of meat and cheese. These days I try to buy the food from the local cheese shop (since there is, in fact, a lovely little cheese shop in our city), but have also procured similar fixings from Whole Foods, or even the ordinary supermarket.
The cheeses on this plate were a Shropshire Blue (the yellow one in the photo), a Brabander, and a Garrotxa. Both the Brabander and the Garroxta are made with goat milk, but they were not “goat cheese” in the style of Chevre. Brabander is a kind of Gouda from the Netherlands, super buttery and creamy. Garrotxa is from Catalonia and is earthy and a little acidic.
To go with the cheese, there’s some very thinly sliced Wagyu beef bresaola, and a locally-made Genoa salami. The salami looks a bit more like bologna in this photo thatn maybe what one usually sees, but has the same taste profile. The bresaola is salt-and-air cured like prosciutto, intensifying the flavor of the beef.
To round out the plate, there’s some cornichons, pickled red onion, and mixed Spanish olives (most of which are being obscured by the big slice of Brabander). Plus some baguette slices. And the best part is that I still have enough of all of these things (except the bread) to have some again, probably for New Year’s Eve.