My dear wife doesn’t seem to like sandwiches. This has been a source of great disagreement in our marriage. I, with my mad sandwich skills, can often make one she will tolerate if I have the right ingredients at my disposal. However, it wasn’t until we stumbled into a little sandwich shop named D’Deli in Golden, CO that she really came around. I am a paint-by-numbers hack compared to the Michelangelos that dream up sandwich combos in that place. I still remember the sandwich I had the first time I went there: the Gold Hill, a roast beef sandwich with bleu cheese, mushrooms, spinach, beets, and jicama. Not in a million years would I have come up with that, and yet it was delicious beyond what the list of ingredients would imply. And Subway has the gumption to call their employees sandwich artists. Ha.
Audrey had this sandwich: the Dalton. It is also known around our house as the pizza sandwich, which is mostly a marketing ploy to get the kids to eat it. Calling it a pizza sandwich isn’t quite accurate, though. It ever so delicately builds a congruent flavor profile without bludgeoning you with tomato sauce. Made with fresh tomatoes from the garden and fresh basil pesto and then grilled to perfection on the
George Foreman grill panini press the bright flavors of the fresh tomatoes and basil blend in perfectly with the melted mozarella and pepperoni only to be highlighted by the sharp bite of pepperoncini peppers.
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The Dalton Panini
- Good bread (like our sourdough)
- Basil pesto (buy it or make this one)
- Pepperoncini peppers
- A few basil leaves
- Tomato, sliced
- dried oregano or Italian seasoning
- Olive oil
- Spread mayo, then pesto on each bread slice.
- Slice mozzarella and Parmesan* and lay over top of pesto.
- Add pepperoni, pepperoncini, tomatoes, and basil leaves, sprinkle with a little oregano or Italian seasoning.
- Put the two pieces of bread together, brush the outsides with olive oil, and grill in your panini press (or George Foreman grill) until golden and delicious.