This sandwich is based on the awesome North Beach sandwich from the Buongiorno Deli in Mendota, MN.
Start with a fresh hoagie roll. Be sure to “canoe” out the roll. This is a Bobby Flay technique in order to get a good bread to meat ratio. I do it to reduce the carbs. Just peal or pull out the middle of the bread without destroying the bread crust. Removing just a little will make a big difference.
Get some good, sliced turkey from the deli. I like it sliced to a #3-#3.25. Which is a bit thicker than they usually slice it.
If you can find Fontina cheese otherwise, provolone works.
Optional to butter the roll.
Put lots of mayo on both sides of the roll and if you have an aioli you like. Dijon works great too.
Meanwhile, put a couple of pieces of bacon in the microwave between two paper towels.
Open the roll with the mayo, etc. in the broiler until it just starts to brown.
Take it out and add your turkey and cheese. Place back in the broiler until the cheeses just starts to melt.
Add bacon, tomato slices and pieces of romaine lettuce.
Slice and eat!
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