Tips and tricks for making the best sandwiches at home.
Attention, serious eaters who are partial to six-foot heroes for Super Bowl gatherings. Do not avail yourself of recent recommendations in New York Magazine, like Cabrito's Supersize Cemita for $180 or 'ino's vegetarian Pigskin Panino, which will run you $25 per foot.
Instead order and pick up a six-foot long (and almost one-foot wide) pizza bianca from the Sullivan Street Bakery for $27. I like to snack on it plain, without any filling. The sea salt, olive oil, and fresh rosemary sprigs lend the puffy bread plenty of flavor. Just cut off inch slices and pass them around.
Or, if you insist on slicing this humongous sucker horizontally, here's a seriously delicious way to fill it.
1. Buy a couple of pounds of good sliced prosciutto de Parma, a couple pounds of fresh mozzarella, and a bunch of basil.
2. Crank your oven up to broil. Cut the pizza bianca at the belly to create a top and bottom sandwich layer.
3. Wash the basil leaves and place them on the bottom of the pizza bianco. Lay the prosciutto on top of the basil leaves. You should be able to put two slices on every inch of the pizza bianca. Slice the mozzarella into quarter-inch slices and place them on top of the prosciutto.
4. On your largest cookie sheet, fit as much of the pizza bianca as possible on there. This will require cutting the pizza bianco into at least four equal parts.
5. Place the cookie sheet in the oven, and keep it in there until the mozzarella melts. This could take anywhere from one to two minutes, so start checking after a minute. The edges of the pizza bianca burn easily and quickly, so keep careful watch.
6. Take out the finished slab of pizza bianca, put the top on, and repeat this with the rest of your sandwich. Cut sandwiches into 4-inch long rectangles and make your guests really happy. You will have spent less than a hundred bucks on a sandwich so seriously tasty, you will moan with pleasure after each bite.
Sullivan Street Bakery
533 W 47th Street, New York NY 10036 (b/n 10th and 11th Avenues; map) 212-265-5580
Call the Sullivan Street Bakery by this Saturday morning to pick up your pizza bianca on Sunday morning.