Sandwiches are Having a Moment, Pizza Crust Sandwich, a delicious White Bean-Pesto Spread

Happy Monday!  Maybe it seems silly to say sandwiches are having a moment because when have sandwiches NOT been in favor?  They are a lunchbox favorite, a perfect picnic food, and an excellent portable meal for taking on the go.  But there are sandwiches and then there are SANDWICHES!! I am not going to go on and on about all the popular sandwiches out there, but in particular Italian sandwiches are really all the rage.

Places like All’Antico Vinaio from Florence have opened up pop-ups in New York and LA for their schiacciate which are simple sandwiches with a thin bread similar to focaccia and good quality shaved meats and cheese.  I think the key for me is thin, but chewy bread.  I don’t care for heavy bread and ones that are hard to bite into.

In Los Angeles, Lorenzo California and The Cheese Store of Beverly Hills are crazy popular right now.  I’ve also heard good things about Potato Chips Deli. Hubs and I liked, but weren’t overly blown away, by Ggiata.  And everyone is obsessed with the Carla Cafe Tuna Chop.  Ok, enough about expensive sandwiches.  I tried a pizza crust sandwich on Instagram live last week and OMG it was delicious!!  It’s the perfect light but chewy “bread” for a sandwich, Italian or otherwise.  We have since made them twice.  I get ideas for fillings from sandwich shop menus.

I have a homemade pizza dough recipe on my site, but I can walk to Pitfire Pizza in my neighborhood and they have excellent dough so I’ve been buying there.  Most local pizzerias will sell you dough. Eataly sells insane pizza dough.  I am not crazy about the pizza dough from Trader Joe’s.  It’s a little heavy.

Here’s the method which you can watch on Instagram:

Preheat your oven at the highest temperature it will go with a pizza stone (if you have it) on the bottom rack.  I do convection at the highest temp.  We also love our Ooni outdoor pizza oven, but I HIGHLY recommend the gas attachment if you have one of the originals with pellets.

Stretch the dough out on a lightly floured board or pizza peel to look like a pizza. Drizzle the pizza with olive oil.  I have to say, I do love the squeeze bottles of Graza or California Olive Ranch for something like this.  But, I know - plastic. :(  Add cheese if you want melty cheese.

Fold the dough in half so it looks like a half moon.  Drizzle the top with a little oil.  Transfer to the preheated stone and bake for 8-10 minutes or until golden, cooked and crisp.

Remove and open like a clam and stuff with whatever you like!  On Instagram live, we did one sandwich with a spicy version of my red pepper pesto from Quicker Than Quick, fresh mozzarella, the thinnest grilled zucchini and roasted eggplant + arugula and a balsamic glaze.

Another we used this AMAZING white bean-pesto spread and the veg.  The white bean-pesto spread is my new favorite dip, sandwich spread and likely with a little pasta water could be a great pasta sauce.  

Lastly, in my recent IG reel, I made one with roasted turkey, arugula, white bean-pesto spread, Divina roasted tomatoes, and provolone.  DELICIOUS!

My newsletter is a sponsor-free zone and is fully supported by readers.  Consider being a paid subscriber to get Even More Musings!  Today I am sharing the aforementioned white-bean pesto spread which is better than pesto and better than hummus!