An Oakville Sandwich & a Bottle of Red

Good Evening! I hope you enjoyed your Labor Day Weekend. I have to ask…did you try the Chipotle Fish Tacos?! So many of you messaged me and said you were planning to make them. I am dying to hear how they turned out. Please send me your thoughts…

As for the rest of your weekend….Was it a productive weekend? A lazy weekend? Or a college football celebration weekend?! For me…it was a little bit of each! The Hawkeyes kicked off the weekend with a home game at Kinnick and while I don’t have season tickets, I went down for a couple hours of tailgating. Immediately afterwards, I went home and put in hour after hour of painting. My husband will tell you that I am a stubborn one. When I decide it is time to paint…it is time to paint! LOL Needless to say, I put in over 15 hours of painting this weekend and I have the caluses and blisters to prove it. But it feels so good to finally have a few more rooms sporting a fresh clean coat! 🙂

With all of the painting, I worked up quite the appetite! And what better to satisfy that hunger than a hearty sandwich inspired by a delicious picnic lunch that Ryan and I shared in Napa County. During our trip to Napa in 2007, one of our very favorite stops was the Oakville Grocer. This Grocer is amazing…awesome sandwiches, unique snacks, fresh cheeses and olives…and of course, lots of wine! If you are planning a trip to Napa, this is a must-visit. As I write-up the itinerary for my trip back to Napa in October with my dear friend Mandy, you can bet Oakville is on the list! http://www.oakvillegrocery.com/stores/napa_valley.php I believe I mentioned this Oakville Grocer in my Italian Panini post as well…I’m serious about this famous grocer.

I tell you, this sandwich was unforgettable. If you love italian style sandwiches…whip this one up and head out for a picnic. Don’t forget the vino!

OAKVILLE SANDWICH

4 Servings

1 Loaf of French Bread
1/2 Red Onion, thinly sliced
1 Tomato, thinly sliced
Romaine Lettuce
1/4 Cup EVOO
1/3 Cup Balsamic Vinegar
12 oz Genoa Salame
12 oz Capocollo
8 oz Provolone Cheese, sliced

In a small bowl, combine EVOO and Balsamic Vinegar and set aside. With a bread knife, slice loaf of french bread down the side. Using your hand, gently remove the “guts” of the bread (so the sandwich isn’t quite so thick).

Brush both halves of the bread with EVOO/Balsamic Vinegar mixture….and begin building your sandwich!