In a previous post, I shared how we picked up a few deli meats from Bretto’s Deli in Angeles City in Pampanga.   Here they are, the sandwich fillings and on the next page is the resulting sandwich…

I picked up some roast beef slices, pastrami, sopresa salami, gruyere cheese and some sub mini-loaves.  The tomatoes are from Dizon Farms which is available from the SM Hypermart which is so conveniently located just a 5-minute drive from our place.
Spouse and I were ready not to have any more pastrami or roast beef when we settled here – unless we wanted to pay a steep price for it.  But the prices at Bretto’s are very reasonable. And we had enough for several sandwiches with just a P500.00 purchase.  I wish I kept the receipt…but next time I’ll get their price list and post it here.
To make my loaves extra crisp, I first sprayed the crust with a little water and stuck it in the toaster oven for about 5 minutes.  The I slathered that with some horseraddish spread and mustard  and piled on everything you see from the first photo to make a satisfying carnivore’s lunch….ohhhhh yummy!

What’s in your clubhouse sandwich?  Do you even belong to a club?  Whether or not you do, I’m sure you’re familiar with the Clubhouse Sandwich.  Apparently, different clubs have different ingredients in their clubhouse sandwich.

When Spouse and I went to Omaha  a few weeks ago, we stopped at a restaurant for brunch.  Spouse ordered his clubhouse sandwich but was told it didn’t come with bacon.  We were so sruprised because you’ll usually find bacon in most clubhouse sandwiches.  He had to pay extra if he wanted the bacone they said apologetically…and he did!

I found a bottle of Italian Jardiniera at the grocery store the other week and thought it looked exactly what I needed to make the base of a Central Grocery Muffuletta.  It was perfect!  My Muffuletta creation turned out soo good, we’ve had it several times since we made the discovery.

All you need to do is to chop the vegetable jardiniera and mix it with chopped kalamata olives, black and green olives and a lot of extra virgin olive oil and let it sit overnight in the refrigerator.  This is now the base of your sandwich, what is essentially called an Olive Salad.

Heat your choice of bread in the oven….maybe sprinkle it a little with water before popping it into the oven to make it extra crsip.  My choice was an Italian-French sub loaf which I get from the Peterson AFB commissary.  After it’s heated through, slice it and literally dump as much of the Olive Salad on each side of your bread and then pile some Italian cheeses and sliced meats of your choice on top of that.

You can use salami as I did here or any combination of salami, soppresata, capicolli, prosciutto and other Italian deli sausages/meats.  For the cheese, you have a choice of mozarella and parmesam, romano, provolone, gorgonzola, grana padano, and so much more.  All I had for this particular Muffuletta was mozarella and romano.

Even with the limited deli meat and cheese I had that day, this turned out to be a very satisfying muffuletta.

For my next project, I intend to make my own Jardiniera…it doesn’t seem too difficult. Jardiniera is basically just pickled vegetables in a sour and salty brine.

We’re a bit busy today so I just made some Corned Beef Sandwiches for lunch.  They’re good ones though.  I used Sara Lee Corned Beef Slices from the supermarket for my sandwich meat.   The bread is Orowheat’s Oatnut bread with lots of whole grains.  I also use a mix of horseraddish and mayo for my spread, as I almost always do on Roast Beef and Corned Beef sandwiches.   Mustard is good too, but the horseraddish gives a nicer zing to an otherwise ordinary lunch.  A little leftover lettuce from yesterday’s salad, some slices of tomatoes and we’re all set for the rest of the day!

American Sandwich Book: Great Eats From All 50 States