BEHOLD, THE RED ROCKS SANDWICH

Full disclosure: it could have been the surrounding natural amphitheatre, the fantastic company of friends old and new, or the anticipation of a favorite band about to begin – but I fell in love with this sandwich at first bite. In a moment of summer retrospection, as this season comes to a close, this sandwich (and the evening itself) was a season highlight for certain.
P.S: Can be eaten anywhere, any season, but preferably off a tailgate!
P.P.S: Ingenious tip from LT – if traveling with this little bit of heaven, assemble at home and then put the entire loaf back in the original bread bag. Once at your tailgate, beach, picnic, or hopefully concert at Red Rocks (Blues Traveler’s annual 4th of July show highly recommended!), unpack the full loaf, slice on a cutting board, and serve.

Behold, the RED ROCKS SANDWICH:
– Fresh loaf of bread either country Italian, Ciabatta, or baguette
– Cut lengthwise in half, layer with fresh mozzarella, Genoa hard salami, sandwich turkey, prosciutto
– Mix balsamic vinegar and olive oil and add either good seasons packet seasoning or garlic salt and pepper
(I eyeball it but it’s more thicker than an Italian salad dressing so more olive oil…so maybe close to 1 1/2 vinegar to 1 part olive oil) slather mixture on the remaining bread slice and place on top.
– Slice loaf into thin strips and serve on cutting board

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