My quicky sandwich, but i do not think it would appeal to many

I like to take crusty, but soft on the inside, white bread, then top it with anchovy fillets, a drizzle of vinegar, and sliced mild bermuda of vidalia onions. Sometimes I might add a bit of full fat mozzarella (the white creamy kind). I have never tried it toasted in a panini press, but now that i think of it, it might be good, but i kinda like the fresh flavour of saltiness tang with the onions, and creaminess of cheese paired all up with crunch/soft bread.

Sounds good to me. The Goetta sandwich on today's home page also looks good. In this neck of the woods I eat scrapple. Not usually on a sandwich but it does made a good one with some sliced tomatoes and onion.

MMM..yep the goetta looked good too. And scrapple. HOw am to concentrate at work when i am sneaking on this site and looking at food pics. LOL.

I'd eat that in a minute, as a matter of fact in a minute or so I'm going to eat it!

analei


I like to take crusty, but soft on the inside, white bread, then top it with anchovy fillets, a drizzle of vinegar, and sliced mild bermuda of vidalia onions. Sometimes I might add a bit of full fat mozzarella (the white creamy kind). I have never tried it toasted in a panini press, but now that i think of it, it might be good, but i kinda like the fresh flavour of saltiness tang with the onions, and creaminess of cheese paired all up with crunch/soft bread.

That sounds really, really good. Thanks for the idea. Is it OK if I use balsamic vinegar, and some good olive oil?

Mia bella Italiana ti sei dimenticato il vino!  I suggest Bianco.

It doesn't appeal to me, but I can appreciate the care taken and the attention to quality ingredients. Buon appetito!

@Michael Hoffman--Do as you wish, and thanks for saying it sounds good, however, try it out, and let me know what you think. This is my only caveat, the EVOO should not compete with the other flavours, that is why i think using the oil it was packed it, or some mild oil is a bit better, even light olive oil is fine. I never tried it was Balsamic, but i think it would add yet another flavour dimension. Nice!

How did did you like it, Chewingthefat?

Grazie, Signore Rogo. Veddricchio de Jessi?
 
Hmm..yes, i did forget the wine pairing, but i am not much of a wine drinker, a true shame for an Italian,eh?

@Mosca..i like that. one does not always have to like something, but can appreciate the ingredient.

That sounds pretty good.  I may have to give it a shot.

MellowRoast--it is not a shy sandwich. It is bold and assertive, yet, mmmmm delicious

OK. I'll try it without the olive oil. I just happen to have returned home with a nice loaf of bread. I have the other ingredients on hand.

I hope you like it, Mr. Hoffman. 

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

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.

I hope you use the oil from the anchovies on the bread.

analei


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.

analei


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?

@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.
 
 

analei


@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!

Hmm. Pancetta, and perhaps some sliced, roasted cippolini.

Mr. Hoffman--that is a also terrific idea. I love the idea of sliced roasted cipollini and pancetta.
 
mmm.

Of course, with pancetta and cippolini you no longer have your delightfully quirky sandwich.

Mr. Hoffman--giggles..this is true. 
But, it's pretty fun to share ideas and suggestions on here. 

Yes it is.

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.

You're not that far from Cincinnati, and even most Kroger stores offer crusty baguettes.

Fish with cheese?