Recipe from our friend Michael Mangino
When it was my turn to bring lunch for others, I never had any complaints. Well maybe the anchovies. Lol
- Half loaf bakery Italian bread
- 1/4 pound hot imported cappacola
- Sliced hot cherry peppers
- Flat anchovies
- Four slices provolone cheese
- Three pieces red roasted peppers
- Some balsamic vinaigrette