As the slidey-on-slidey sandwich architecture hurdle is always at the forefront of my consciousness (see 4/17 post), I am forIver looking for a the perfect roll/loaf to become my right-hand-man sangwich vessel. I've tried the Italian country loaf (good, but too bready...needs a proper slicer), the herb slab (good, but not for every sammy), and the sourdough round loaf (good, but unweildy...also has inherent problem of two slices not being the same size creating this weird pyramid-base sandwich type of thing). But the one roll that I have not been working with, for no other reason than it was a selling point of a Jack-In-The-Box campaign a few years back (fast food is soulless, but that its for another rant altogether), is the what looks to become the grand champion...the Ciabatta roll. Mind you, I've worked with the Ciabatta loaf with good - but not great - results. But the roll....now I'm onto something. Something that apparently I should have been more interested in searching out earlier. Crunchy outside...check. Soft inside (good for soaking up dressing...and, when paired with crunchy outside, helps to avoid sogginess)...check. Slightly domed shape with flat bottom (good shape for getting your mitts around)...check. Can be slightly hollowed out to help mitigate slidey-on-slidey...check. Can stand up to a panini press...check.
On first blush, it would seem that this Ligurian gift to the sammich maker is without flaw. I'm not sure, but will be working with it in an attempt to see what comes back. Getting back to my opening comment...I have a good feeling that this is another lesson that reggae has taught me....
The stone that dem builder refuse will always be the head conerstone.
Reports from the sandwich board will be posted as they filter in.
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