Sourdough bread. Cooked at 420*f for 30 then another 10 with the parm
Layered as follows bottom crust up
– Mild Capicollo
– Aged Harvarti
– Mozza
– Cheese curds
– Top Crust
– Sauce
– Parmesan Reggiano
Dang good. One slice is enough its heavy
by Jazzfarta