As I prepped for an extended vacation recently, I noticed quite a few perishable goodies in my kitchen that would go to waste. I could think of no better way to use that newly purchased basil plant (poor planning) than to make a batch of basil pesto. As far as Italian chefs go, I always know that Michael Chiarello won't lead me astray. So I grabbed the Tra Vigne Cookbook off my shelf.
I take my sandwiches pretty seriously. When done right, they are so so so very good. When done wrong...well...see Subway. There are a few ingredients in my mind that you just can't skimp out on: bread, cheese, and meat. When I went to the Ferry Building farmer's market, I decided I'd make myself a fancy sandwich to celebrate Saturday.