Fresh Baguette Sandwich: Bresola, Parm, Sun-dried Tomatoes, Calabrian Chiles. #lunch #italian #meat

Another week, another sandwich. I parbaked half of my last baguette batch (video of that coming on Saturday) and then froze them. I pulled this loaf out this morning and baked it at 4-425F for 10-12 minutes (temperature varied in my oven, not sure on exact timing). I probably should have let the bread rest longer before cutting, but it is what it is.

Toppings today all from Eataly in Chelsea: Bresola Biellese, Parmesean, Sun-dried Tomatoes, and Calabrian Chilis.

#sandwich #bread #baking #italian #meat #shorts #food #cooking