- Dec 17, 2006
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I really love these, I so miss these from back home in PA. But I just found out how to make them correctly (by minusing off the stuff I try to put on it) and I found the way (finally)
The Zep
1 (Authentic) Kieser roll sliced in half (and laid open)
1- 2 TBSP's of Extra virgin olive oil added to on each side (mine is in a squirt bottle)
Sprinkle 1/2 Tsp of Oregano over the both sides of the roll
Add 2 pieces of Provalone cheese (on the botton half of roll)
Then add 2 slices of Cotto (thick cut) Salami
Then add 1 slice of Balogna (thick cut)
Top with few slices of White Onion (I prefer mine thinly sliced and loaded on)
And with a few slices of fresh ripe Tomato (I prefer mine thinly sliced)
Salt and pepper (and if desired more Oregano)
This is like the simplest sandwich and yet its so good. I have moved down south and alot of our favorite deli and pizza items are non existent here. To see what they look like (which is nothing special) look up the Norristown Zep in PA. The deli's up there are famous for their Zeps.
Its NOT a hoagie (though similar) folks up north are picky between their zeps and hoagies (and what goes on them and what ought not be there) Its sort of weird for something so simple (I know) its almost a soup nazi thing.
But its a big no no to add anything to the olive oil (like vinegar) its just olive oil (and oregano). You don't add mayo (which is what I was doing wrong) since its been so long since I had one (and it wont duplicate how it was supposed taste) so deny, deny, deny yourself there. And dont add lettuce either or use anything less then an authentic Kieser roll (like regular bread, or soft rolls with sesame seeds all over it).
Anyway, I made one at the beginning at month and I now eat these bad boys three times a week for dinner (and let my hubby eat what I would typically have for dinner) I am so hooked on these
I will never eat another sandwich again lol
Well, Im glad I found out how to do this, I miss some of the simpler foods from Philadelphia and surrounding area, we all might have a few simple favorites.
The Zep
1 (Authentic) Kieser roll sliced in half (and laid open)
1- 2 TBSP's of Extra virgin olive oil added to on each side (mine is in a squirt bottle)
Sprinkle 1/2 Tsp of Oregano over the both sides of the roll
Add 2 pieces of Provalone cheese (on the botton half of roll)
Then add 2 slices of Cotto (thick cut) Salami
Then add 1 slice of Balogna (thick cut)
Top with few slices of White Onion (I prefer mine thinly sliced and loaded on)
And with a few slices of fresh ripe Tomato (I prefer mine thinly sliced)
Salt and pepper (and if desired more Oregano)
This is like the simplest sandwich and yet its so good. I have moved down south and alot of our favorite deli and pizza items are non existent here. To see what they look like (which is nothing special) look up the Norristown Zep in PA. The deli's up there are famous for their Zeps.
Its NOT a hoagie (though similar) folks up north are picky between their zeps and hoagies (and what goes on them and what ought not be there) Its sort of weird for something so simple (I know) its almost a soup nazi thing.
But its a big no no to add anything to the olive oil (like vinegar) its just olive oil (and oregano). You don't add mayo (which is what I was doing wrong) since its been so long since I had one (and it wont duplicate how it was supposed taste) so deny, deny, deny yourself there. And dont add lettuce either or use anything less then an authentic Kieser roll (like regular bread, or soft rolls with sesame seeds all over it).
Anyway, I made one at the beginning at month and I now eat these bad boys three times a week for dinner (and let my hubby eat what I would typically have for dinner) I am so hooked on these
I will never eat another sandwich again lolWell, Im glad I found out how to do this, I miss some of the simpler foods from Philadelphia and surrounding area, we all might have a few simple favorites.
