0:00
- There's nothing like a good sandwich, is there?
0:12
(Paula laughs) - I love a good sandwich.
0:14
- I just want you to take a quick snap of...
0:18
- [Cameraperson] Doing my phone?
0:19
- Uh-huh, she was like that
0:21
when I was asking her a question, (laughs)
0:24
but she had just said, outta her mouth,
0:27
I love a good sandwich.
0:28
And I love a good sandwich too.
0:33
that was in Cooking with Paula Deen Magazine,
0:37
and we've even got a picture of it for you.
0:41
And it's super, super simple,
0:45
super quick, and super, super delicious.
0:50
So you can either use a nice French bread,
0:56
and I'm using an Italian loaf
0:59
that was bought from the local bakery.
1:03
So I'm gonna cut this in half,
1:07
and I hope this knife will cut it, but I don't think it is,
1:12
I'm gonna have to find a serrated knife.
1:15
So this sandwich, like I said,
1:19
the recipe was in Cooking with Paula Deen Magazine,
1:22
and I've got a half a cup of mayonnaise,
1:26
and I've got two tablespoons of pesto.
1:38
And you know, pesto is basil,
1:42
so it's gonna have a strong basil taste,
1:51
All right, so I'm gonna take my breads,
1:55
my two pieces of bread,
1:57
and I'm gonna smother it with our basil mayonnaise.
2:21
let's see, what did it called for?
2:25
And we just got this from the deli,
2:27
and I always use the best that they have.
2:33
There's a brand out there
2:35
that you know it's just always gonna be really good.
2:47
I'm just gonna pile it up.
2:50
Mm, it smells so good.
2:53
All right, so now we're gonna come in there
3:05
- [Cameraperson] That's actually the pepperoni.
3:06
- I meant pepperoni. (laughs)
3:10
And this is a big pepperoni,
3:13
most of the pepperoni that we buy for our pizzas
3:16
is a little smaller one.
3:20
So Theresa must have had this,
3:21
did you have it sliced in the deli?
3:23
- [Theresa] No, actually they do it now,
3:24
and it's kind of in a sandwich sort of slice.
3:28
- Oh, okay, so bigger slices.
3:29
- [Theresa] You can buy the small slices still.
3:33
- And thicker. The small ones are thicker.
3:36
- All right, now here goes the salami.
3:43
So you can see, this is gonna be piled high, y'all,
3:47
nobody's gonna be missing the first bite.
4:04
I consider this like a comfort food.
4:08
Y'all remember the old, well,
4:10
and there was actually a TV show, and comic strip,
4:19
- Remember how Dagwood would make his sandwiches
4:22
and they'd be that tall?
4:25
- [Cameraperson] Yes.
4:37
we're going on with our...
4:39
- [Cameraperson] Now, tell them how we made it, Paula.
4:40
Okay, I'm going to tell you
4:44
that the next thing to go on is our pickled onions.
4:47
And these are real easy to make,
4:50
you need a sliced purple onion,
4:52
and Theresa sliced this on the mandolin.
4:58
And let's see, let me make sure I don't miss anything.
5:03
It's a cup of water, one red sliced purple onion,
5:08
half a cup of apple cider vinegar, a tablespoon of sugar,
5:12
and one and a half teaspoons of kosher salt,
5:16
and that needs to sit for about an hour.
5:20
And if you can make it the day before, even better.
5:27
Oh, and I do love pickled onions.
5:37
And, gonna top that with a few black olives.
5:42
Michael Groover cannot stand a black olive,
5:46
if a pizza comes in this house and got a black olive on it,
5:53
I have to take 'em all off for him, he can't stand them.
5:58
And I don't like 'em on my pizza either, so,
6:10
last but not least, a beautiful,
6:14
come on, stay on up there now, (chuckles)
6:16
a beautiful Swiss cheese,
6:33
I think I'm gonna need two slices in some areas.
6:40
What are y'all thinking?
6:42
- [Cameraperson] Yeah, maybe on the back side.
6:45
Oh, there's my piece.
6:54
There we go. (laughs)
6:56
- [Eddie] How about the tomatoes?
6:57
- No, we're not gonna put the tomatoes on it,
7:01
we're gonna wrap this in tin foil
7:06
and we're gonna put it in our oven
7:12
about 10 or 12 minutes.
7:15
And the hard part about this is,
7:22
who am I gonna find with a big enough mouth to eat that?
7:31
- [Cameraperson] I got some suggestions on who's gonna try,
7:36
- Who do you think is gonna try?
7:38
- [Cameraperson] I think there's three people in this room
7:45
(laughs) Look at that sandwich.
7:48
You ready, Eddie? Ready for dinner?
7:52
They make everything so hard to get to, don't they?
7:56
So at this point, y'all,
8:00
we would want to shred us up some lettuce,
8:04
and then pile our tomato on it, and then go to cutting.
8:09
But you know what, I can't hardly get my mouth around this,
8:13
(laughs) so I'm gonna forego the lettuce and tomato.
8:28
That is some kind of good.
8:34
I love the pickled purple onions,
8:40
and the Swiss cheese.
8:51
Although this'll be my hint for y'all,
8:56
I think if you did it on french bread,
9:00
which is not as thick, it might be easier
9:03
for your guests or your family to eat it. (laughs)
9:09
It's very good though.
9:12
Love and best dishes y'all,
9:13
from Pauline and Cooking with Pauline Magazine. (laughs)
