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Eunice has been obsessed with this sandwich for a while now. Super simple, just olive oil and balsamic vinegar, burrata cheese or mozzarella, prosciutto or other meats, with arugula. If you want to get fancy you can add more stuff but it's really good just like this.

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147,522 görüntüleme • 1 ay önce •via X (Twitter)

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Today I baked a parmesan and rosemary sourdough loaf for the first time. And then decided to turn it into a large Italian sandwich with Byrdie’s olive oil from Italy, Italian meats, arugula, tomato, roasted peppers, oregano, balsamic vinegar, fresh basil and mozzarella!
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Today I baked a parmesan and rosemary sourdough loaf for the first time. And then decided to turn it into a large Italian sandwich with Byrdie’s olive oil from Italy, Italian meats, arugula, tomato, roasted peppers, oregano, balsamic vinegar, fresh basil and mozzarella!

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This beauty of a Pizza sandwich has some of the best ingredients working together - marinated tomatoes with olive oil, a little white wine vinegar, and Sicilian oregano; arugula tossed in fresh lemon juice; burrata and lemon zest salami; prosciutto; and heaps of Parmigiano Reggiano, all on sourdough crust. 🎥 seans_pizza | IG
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This beauty of a Pizza sandwich has some of the best ingredients working together - marinated tomatoes with olive oil, a little white wine vinegar, and Sicilian oregano; arugula tossed in fresh lemon juice; burrata and lemon zest salami; prosciutto; and heaps of Parmigiano Reggiano, all on sourdough crust. 🎥 seans_pizza | IG

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Only a few more days left of my favorite month! I used fresh chèvre from the farmers market, but you can also use soft French feta or other goat cheese like Humboldt fog to pair with blackberries. Pro tip: add a little drizzle of aged balsamic vinegar or pomegranate molasses for extra tang!
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Only a few more days left of my favorite month! I used fresh chèvre from the farmers market, but you can also use soft French feta or other goat cheese like Humboldt fog to pair with blackberries. Pro tip: add a little drizzle of aged balsamic vinegar or pomegranate molasses for extra tang!

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Pizza Sandwich filled with sliced marinated fresh tomatoes, fresh mozzarella, prosciutto and a drizzle of Olive oil 🎥seans_pizza I IG
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Martha’s muffuletta sandwich contains a satisfying blend of thinly sliced meats, cheeses, and peppery arugula, all tied together with a homemade olive salad. Muffuletta is the perfect sandwich to bring to a picnic or potluck.
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Martha’s muffuletta sandwich contains a satisfying blend of thinly sliced meats, cheeses, and peppery arugula, all tied together with a homemade olive salad. Muffuletta is the perfect sandwich to bring to a picnic or potluck.

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Arugula is tossed with fresh lemon juice, olive oil and Parmigiano Reggiano. The panko chicken cutlets are packed with fresh parsley, super thin and crispy, topped with fresh mozzarella, lemon zest, more olive oil and heaps of parmigiano Reggiano 🎥seans_pizza I IG
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Arugula is tossed with fresh lemon juice, olive oil and Parmigiano Reggiano. The panko chicken cutlets are packed with fresh parsley, super thin and crispy, topped with fresh mozzarella, lemon zest, more olive oil and heaps of parmigiano Reggiano 🎥seans_pizza I IG

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Cutlets, roasted red peppers, sun dried tomatoes, tons of pesto, balsamic glaze, olive oil, mozzarella… fresh bread. This will feed 5. Or my giant 16 year old.I don’t wanna tell ya what to do but go buy this sandwich at Pastosa’s Ravioli, 186 Columbia Turnpike, Florham Park NJ.
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Cutlets, roasted red peppers, sun dried tomatoes, tons of pesto, balsamic glaze, olive oil, mozzarella… fresh bread. This will feed 5. Or my giant 16 year old.I don’t wanna tell ya what to do but go buy this sandwich at Pastosa’s Ravioli, 186 Columbia Turnpike, Florham Park NJ.

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I'm convinced the best way you can possibly eat a tomato is Rotolini style. Rotolini means tiny rolls in Italian. Mine are filled with Boursin cream cheese, heirloom tomatoes, wrapped with prosciutto and garnished with a little Parmigiano-Reggiano. They taste phenomenal! If you don't like tomatoes, here are some other options: Ricotta + parm Mozzarella or provolone and fresh basil Melon, fig and goat cheese Asparagus spear and cream cheese The sky is the limit!
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If there’s anything definitively “what you make of it,” dinner is that on the regular. Enter: cutlet maxxing. Start with a chicken breast. Pound it thin—not just to tenderize, but to create maximum surface area for flavor. Lay a thin slice of prosciutto right on top before the pass of the mallet (or tortilla press) so the salt and fat get hammered into the meat. The prosciutto essentially becomes part of the cutlet. Now the holy trinity: -Seasoned flour (salt, pepper, garlic powder, maybe a whisper of smoked paprika). -Egg wash spiked with grated Parm, black pepper, and a splash of milk. -Panko breadcrumbs mixed with more grated cheese and Italian herbs. Press the breading in hard so it sticks like armor. Fry in a generous layer of olive oil + butter until deep golden and crispy. Drain on a rack. Top with marinara, fresh mozzarella, and more Parm, then broil until bubbly and blistered. Serve with spaghetti or just a massive salad so you can pretend you’re balanced. This isn’t basic chicken parm. This is cutlet maxxing—crispy, juicy, salty, cheesy, stupidly good. One bite and your socks are gone.
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