A little antipasto before JB’s Cajun Lasagna

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john a

Executive Chef
Joined
Jan 20, 2006
Messages
3,432
Location
Daytona Beach, FL
Green leaf lettuce, plum tomatoes, roasted peppers, radishes, red onion, feta cheese,
and mixed Greek olives. I forgot to show the fresh chopped garlic, trust me, it’s there.

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Build the salad and refrigerate while you work on the meat & cheese rolls and dressing.

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I use Genoa salami, tavern ham, and sharp provolone cheese.

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The dressing is an olive oil, balsamic vinegar, and red wine vinegar mix

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Pop a crusty roll into the oven for a few minutes and you’re ready to go

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Looks great John, I need find me some red whine vinegar mix.
How loud do it whine? :shock:
 
007bond-jb said:
Looks great John, I need find me some red whine vinegar mix.
How loud do it whine? :shock:

Bout like an old hound dog being dragged out of bed to go swamp hunting at 0 god hundred. :LOL: (Same thing over there)
 
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