Breakfast - One piece lemon cake, two 16oz cups of back coffee
Lunch - 20 Oz. coke, Roast beef sandwich, 1 bag Dark Russet Cape Cod potato chips
Dinner - Ham and provolone Italian Sandwich* (Or at least as close to one as you can get without being in Maine)
*An Italian Sandwich is a regional variant of the classic Sub sandwich native to the state of Maine, having their origins in the city of Portland in the early 20th Century.
The ingredient list of a proper Italian Sandwich is:
An Italian Sandwich roll. Sized much like a regular sub roll, which is usually 12-14 inches long. Unlike a regular sub roll, an Italian sandwich roll is like a proportionately scaled lobster roll bun. --They are much softer and pliable than a regular sub roll.
Cold cut meat of the following varieties, never mixed. Capicola Ham, Processed, cured Ham (NOT Smoked!!), Roast Beef, Genoa Salami, Cotto Salami.
Cheese of the following two varieties - Provolone, Pasturised Swiss (White American)
sliced pickle, but not of the ordinary variety. Pickles used on Italian sandwiches are about the same size as a whole dill pickle, but the semblance ends there. The pickles used on Italian sandwiches have a much higher vinegar/acidic content, and the spices used are a bit differant. --A proper Italian sandwich pickle is almost as tart as a lemon.
Olives of these varieties: Brine cured Greek (Black), Brine cured Alphonso (South American olive similar to a black greek olive), Oil cured black olives. --Calamata olives can be used if nothing else is available. Lye cured california olives, IE, the ones that come in a can are not acceptable, neither are green/manzanita olives.
sliced tomatoes, diced onions, sliced green bell pepper, Salt, pepper, Olive oil.
Here's the sandwich that I made today, as built, with commentary:
Deli Sub Roll from Publix (the size is right, but the texture is not) split lengthwise, but NOT separated
1 row cured ham slices
staggered layer of provolone slices
2nd layer of ham slices, staggered
tomato slices (about 50% of a beefsteak tomato)
some diced onion
Van Pulten's brand 'Hot Momma' pickle sliced lengthwise into strips, and placed lengthwise on top of the above ingedients. (Not quite as sour, and has slight capsaicin warmth and garlic flavor not present in the real item, but as close as you can get to the real thing in South Carolina. --They are sold individually brined, in heavy plastic pouches)
Some green bell pepper, sliced lengthwise
5-6 greek olives, split in half, then pitted.
freshly ground black pepper (I'm quite liberal with this)
sea salt
Olive oil (added after the sandwich was sliced in half)
Unlike many other sub sandwich concotions, an Italian sandwich does not have lettuce, nor is it dressed with oil and vinegar. Only oil is used on an Italian sandwich, the tartness is provided via the vinegar present in the pickle.
