To give an alternative to your customers passionate about novelties you can propose, as a quick lunch, the giant American toast, a lunch absolutely satisfying and full of taste. Here are some ideas to enrich your proposal of sandwiches.
Tall, so much so that to stop it you need a long stick, full, indeed full of delights and a little ‘difficult to eat in a compound way. These are the characteristics of the giant American toast that very few bars in our country offer and that could be a trump card to play in your local.
The fundamental and characteristic element of this delicacy – also for the eyes – is certainly the American bread: soft, strictly white, to be toasted well to give the typical crunchiness that makes the toast so tasty.
And then the height, or the abundance of the filling, which must contain:
But we’re going to get our order on.
Pastrami: the ideal meat for the giant American toast
You can use any type of meat, even simple cooked ham, but if you want to make a real giant American toast you have to use pastrami: slices of smoked beef (often also chest tips) that are soaked in broth to keep them soft and juicy. This is a recipe of Romanian origin that in the United States has become so popular that it is used in many “typical” recipes, as is the giant toast.
If the pastrami is well made and seasoned, it helps the sandwich to stay well hydrated and to promote chewing.
Cheese: forget about the “sottilette” in the giant American toast
The watchword is to abound, so you can say goodbye to the classic “sottilette” and instead you have to arm yourself with a knife and choose a soft and tasty cheese slice on the spot and put in the sandwich before one last pass on the grill.
Emmental is perfect, but Cheddar (another of the cheeses widely used in the States) also works great. For a more Mediterranean version you can use a smoked provola or even mozzarella, but be careful that it is not too watery: it would wet the bread making it inedible.
Eggs, the proteins that make the giant toast American style… a super-sandwich
There’s meat, there’s cheese, but a super sandwich also has to be super-protective. Here are the eggs that represent the “plus” of this giant toast. You can really indulge yourself and let your culinary fantasy take over. You can slice the hard-boiled egg, use a pancake or even better, a scrambled egg, but the version that makes the giant American-style toast a real bomb of taste is the one with the egg “Bismarck”. A real surprise to break the red and let it caress the sandwich like a fine sauce!
Giant toast and special sauces
Don’t leave anything to chance. For a perfect giant American toast you have to use equally special sauces. Don’t forget mustard, but always ask your customers first if they appreciate its pungent taste.