Lamb donor kebab.
The tomatoes were directly salted. The ground pepper went onto the oiled bread. There’s some on each piece of the ciabatta, so half is hidden by the muenster and tomatoes.Looks tasty. Personally I would have used the salt and pepper on the tomatoes...
I’m learning to love ciabatta.
Had a couple mini ciabatta rolls; made twin mini sandwiches for dinner. Together, they were about the size of a decent hoagie.
Sliced them open & toasted them. Bottom got hit with basil-infused olive oil, butter and black pepper. Top got basil-infused olive oil, red wine vinegar and black pepper.
Fillings: Munster cheese, Genoa salami, Black Forest ham, prosciutto and iceberg lettuce.
Somewhere in the middle are brown mustard and Lebanese garlic spread.
Served with garlic-stuffed olives.
It is a bit dry, but with...five condiments, that wasn’t really an issue.
A lot of sub shops I’ve been to will have a spiced oil & vinegar mix that they use on a lot of their sandwiches. Sometimes, they’ll have a few. Or they won’t mix them, they‘ll just have a selection of them as optional toppings. And a dry bread- especially if toasted- can absorb a LOT of those flavored liquids.