This week’s sandwich is in Baldwinsville. Owner Sal LoMedico makes this sandwich when he’s really hungry. Fresh pounded-out chicken cutlet sautéed in imported olive oil, mozzarella medallions, baby spinach and a balsamic glaze all on a house-made roll. (Wash it down with a Peroni Italian pilsner on draft.) Read the full story here: https://l.syracuse.com/ijdf7c
4 Comments
Guys the man
I would need some Kerri gold Irish ☘️ butter 🧈 slapped all over that baguette 🥖 and then I’m away ☝️
The BEST ribeye steak you will ever eat. I promise. Not available at lunchtime, so go for dinner. You will thank me 🙂 It's not a sandwich, but it is too good not to mention. I love Sals!
You need butter on the bread, it looks so dry! Kerrigold would be the best. Trust me, it’ll change your sandwich eating life!