Make a Sandwich. But First, just make the bread. Yes.

By on April 24, 2017

Home Made Bread Sandwiches
Italian Super Sub on Pane All’Olio
Overlap layers of boiled ham, capicola, Genoa Salami, provolone on a hot roll with lettuce, thinly sliced tomato, red onions, olive oil, red wine vinegar, salt, pepper and oregano. Use your own home made Pane all’Olio (Italian Olive Oil Bread) that you made using the bread machine.
Note those nice big holes and the crisp texture. Now this, my friends, is a sandwich you proably can’t buy anywhere.
If you’re invited to a summer picnic, take a batch of these sandwiches. You’ll be invited back I assure you. Yum.

Recipe for home made bread
The bread machine is so versatile and handy. Use it to make this traditional Italian Olive Oil bread. The long slow rise in the machine will guarantee those lovely big holes and crisp crust. The flavor will be complex. The bread will vanish before your very eyes. Yum!

Buy yourself a new copy of the second edition of our prize winning book:
Rustic European Breads from Your Bread Machine.
Linda West Eckhardt and Diana Collingwood Butts
Much has changed in twenty years since we wrote the original groundbreaking books on making bread in the bread machine, but the sheer versatility of the bread machine is unrivaled, and the new tricks you can pull off by using the bread machine to mix and proof dough before cooking it on a stone, is still just stupendous. Enjoy.
Rustic European Breads from your Bread Machine is available in book stores everywhere as well as from Amazon.
Send me a self-addressed stamped envelope and autograph instructions and I’d be happy to send you an autograph to personalize your book.
Keep on baking. It’s fun and it’s good for you.

Home Made Bread Sandwiches
Italian Super Sub on Pane All’Olio
Overlap layers of boiled ham, capicola, Genoa Salami, provolone on a hot roll with lettuce, thinly sliced tomato, red onions, olive oil, red wine vinegar, salt, pepper and oregano. Use your own home made Pane all’Olio (Italian Olive Oil Bread) that you made using the bread machine.
Note those nice big holes and the crisp texture. Now this, my friends, is a sandwich you proably can’t buy anywhere.
If you’re invited to a summer picnic, take a batch of these sandwiches. You’ll be invited back I assure you. Yum.

Recipe for home made bread
The bread machine is so versatile and handy. Use it to make this traditional Italian Olive Oil bread. The long slow rise in the machine will guarantee those lovely big holes and crisp crust. The flavor will be complex. The bread will vanish before your very eyes. Yum!

Buy yourself a new copy of the second edition of our prize winning book:
Rustic European Breads from Your Bread Machine.
Linda West Eckhardt and Diana Collingwood Butts
Much has changed in twenty years since we wrote the original groundbreaking books on making bread in the bread machine, but the sheer versatility of the bread machine is unrivaled, and the new tricks you can pull off by using the bread machine to mix and proof dough before cooking it on a stone, is still just stupendous. Enjoy.
Rustic European Breads from your Bread Machine is available in book stores everywhere as well as from Amazon.
Send me a self-addressed stamped envelope and autograph instructions and I’d be happy to send you an autograph to personalize your book.
Keep on baking. It’s fun and it’s good for you.

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”