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analei 14 years, 10 months ago.
Fish with cheese?
You’re not that far from Cincinnati, and even most Kroger stores offer crusty baguettes.
I do make anchovie sandwiches but always on crusty chewy Italian or French baguettes, when I am able to obtain one. Being in the boondocks of southwest Ohio has advantages and disadvantages – one of the largest bad points is not being able to get the food you love most easily.
Yes it is.
Mr. Hoffman–giggles..this is true.
But, it’s pretty fun to share ideas and suggestions on here.
Of course, with pancetta and cippolini you no longer have your delightfully quirky sandwich. [:D]
Mr. Hoffman–that is a also terrific idea. I love the idea of sliced roasted cipollini and pancetta.
mmm.
Hmm. Pancetta, and perhaps some sliced, roasted cippolini.
@NYPizzaNut–indeed. Using the oil it is packed in, is best.
@michael Hoffman–I am so glad you liked it. You are very welcome.
@Chewingthefat–Oh..that is interesting. Bacon. I wonder if Pancetta, cooked, also can be added.
Why not? Sounds good to me!
How did did you like it, Chewingthefat?
analie, I loved it, I am, for whatever reason, a huge Anchovy fan, not to mention a big Onion and Mozz fan, it sure worked for me…now ya got me thinking, what would some crispy bacon do to that?
I hope you like it, Mr. Hoffman.
It was absolutely wonderful. Thank you so much.
Oh, and I did use fresh mozzarella, and Bermuda onion.
I hope you use the oil from the anchovies on the bread.
Hello Brad Olsen,
I have not, but I can see that it can have promise.
From my own personal preference, I like the softness/crunchy bread with the rest of ingredients.
Most people i know think anchovies are weird. Poor them. LOL.
Analei, have you ever used the ingredients on a melba toast round or a crispbread like Wasa in order to create an appetizer? I’m thinking it might have promise.
Brad
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