I've been absent from my blog for quite some time - I'm obviously a bad mother. I have so much to post about (mostly, LAST Thanksgiving...cough cough), but I've decided to post "The Walter" in honor of the man himself (my uncle, Walter) and in honor of the first Longhorn game of the season, coming this Saturday. I'm not big on football, but somethin' about fall food...tail gate food...oh lawsy mercy. I'm a sucker.
This is a giant sandwich, named for man who has pretty much become a legend in his own, giant way. He left us not so long ago, and he's been missed. He invented this sandwich - I got the basic recipe from him. Every time I make it, I not only think of him, but it makes someone new love him, too. So, I hope you make it, love it and love me for sharing it.
I love to serve this in the fall, with potato salad and baked beans (maybe, if you're lucky, I'll share those next). Also - it's pretty damn good with grilled or caramelized onions, and my fave - pickled Italian peppers. Oh, "The Walter" isn't for the faint of heart - and especially not those on a diet or those who shun meat.
And, don't forget your beer.
Cheers!
The Walter
What you need:
1 large loaf of French bread, sliced in half, but still in tact on one side
3/4-1lb each shaved Canjun Roast Beef and Cajun Turkey
1/2-3/4 lb each Smoked Provolone and Sharp cheddar, slice thin (or a 1)
2 Sticks butter, with lots of Garlic Salt
Large wooden or Metal skewers
Preheat your oven to 350. Place your bread on a baking sheet. Melt one stick of butter and add lots of Garlic Salt - and I'm not gonna lie, someone gave the me the idea to put in some Tony's - and that sounds like a wonderful plan. And then you pour the entire stick of melted gold on both sides of your open bread. I'm not gonna lie - you could probably do this recipe with lots less better. But I don't. Then you layer your first layer of cheese, then a meat, then cheese, and so on. You know what to do next. Melt that second stick of butter, add your garlic salt, and pour it on top of all that meat and cheese. You could probably do 1/2 a stick and be fine. But I'm a sucker for some butter..I digress. Close your sandwich and secure with your skewers. Place it in the oven and bake for about 30 minutes, or until your meat is hot in the middle and your cheese is all gooey. If your bread starts to brown too much - just top it with some tin foil.
Slice it up and serve it your whatever you wants. I hope it makes your tail gate complete.
p.s. Pictures are coming. :)
