Sandwich with fresh mozzarella and cold cuts🍷

Maybe I ate bread and mozzarella first and then tried breast milk. I don't remember. The fact is that for me, as for everyone, it is the first approach with two serious, good and beautiful things: bread and mozzarella. Each has its own variant. In the end I'll tell you what excites me the most right now. Meanwhile, here are the six capital tips

1- The bread

Better if it is crunchy with little crumb, when it cracks even the hearing will be involved and the pleasure will increase. It is always advisable to lightly toast the inside of the two halves helps to enhance the fragrance of the bread and make it more resistant to the humidity of the ingredients it will contain. Better white or mixed because the wholemeal one has a too strong flavor and does not combine well with the taste of dairy products. Even better if the bread is made with sourdough, but it must be precisely that sourdough that the oven has handed down for generations. 

2-The condiments

I would avoid sauces too elaborate, which usually have the bad habit of coming out of the sides, which in the sandwiches of fast food multinationals, (a lawsuit is the last thing I need right now) also have the "duty" to flavor the main ingredient (I realize that ingredient is a big word)... Distinguishing flavors in a sandwich is not a criminal offense, keep that in mind. A veil of butter at the base or a drizzle of extra virgin olive oil seem the best choice.

3-Mozzarella

For a summer sandwich, mozzarella seems the best choice, perhaps of large size. After this operation, however, drain your slice of braid perhaps, so as not to find yourself flooded.

4-Salami or prosciutto ?

For meat, sauce seems to me a choice of great civilization. Whether it's hamburgers, cold cuts or various sausages, prosciutto, better if of animal. I would avoid the barbaric custom of Uncle Sam's nephews (the fried and crispy bacon on top). An old philosophy professor of mine, a communist of course, used to say: "Never trust a people who freely sell weapons and who do not have a bidet at home". We don't take their bad habits but the best ones. With mozzarella they must have the function of flavor enhancers.

5-Vegetables

Vegetables is a gastronomic-nutritional term used to indicate some different parts of a plant used in human nutrition, generally vegetables (definition taken from Wikipedia), these unknown, are not harmful serene states. Better if in season for our summer sandwich tomatoes, not taken directly from the jar, or eggplant, only eggplant not all parmigiana I recommend.

6-Calories

The sandwich can replace lunch or dinner or simply can be a whim, not necessarily to be tasty and satisfying must have the calories of a 10-course wedding banquet plus cake and spaghetti out of the program. My favorite sandwich of the moment?

Here: Grilled eggplant, capocollo, buffalo mozzarella, a drizzle of extra virgin olive oil and plenty of basil.

Here are the best beers to accompany a good sandwich made with bread and salami!

The first can only be the dark one, the most loved in Ireland. The so-called stout beer also owes its fame to the Guinness and Murphy's breweries that have been producing and exporting exclusive beer all over the world since 1800. To be combined with a sandwich based on salam, to which you can add a few slices of tomato that will give the sandwich a touch of freshness.

Another excellent beer to combine with a good sandwich with cold cuts. This is how the beers produced in the officially recognized Trappist monasteries are called. The order of Trappist monks recognizes only ten official breweries authorized to brew beer out of 170 monasteries in the world. Such a special beer can only be combined with a salami as special as Negronetto: enrich the sandwich with a veil of tapenade with olives.

 The last option is the strangest but also the most "Irish". In fact, on St. Patrick's Day there are many pubs to serve a special green beer, obtained by mixing a food coloring with normal blonde beer. Green is the typical color of the festival and together with the clover represents one of the symbols of Ireland. Try it together with a sandwich with Hungarian salami and a mushroom sauce ready in 2 minutes.

Picnic time, sandwich time. But who said, then, that a sandwich can not be greedy, healthy and genuine? 

Everything lies in the goodness of cold cuts, cheeses, bread. There is prosciutto and ham, pecorino and mozzarella. Only with top quality ingredients can we make a sandwich properly. The secret, then, lies in the combination of the various flavors of the filling, without neglecting the choice of bread. Oh yes, because the various types of bread determine the final taste and must be of the right consistency to pleasantly contrast the filling of our sandwich. Well, prepare the cutting boards, you start slicing the bread. And then you will need exceptional salami and extraordinary cheeses. But don't worry, I take care of everything. You only have to put the basket and a nice blanket for the picnic.