Submit your video of how you make your best sandwich using Liscio’s bread by September 30th, and you could win 1 free sandwich every week for a year from Johnny’s Hots, Tony Luke’s, Luigi and Giovanni’s and Paesano’s!
Upload your video to YouTube, and send the link to your video to lisciosbakery@gmail.com. Once we view it, and we like it, we will post it on our blog. The video with the most plays by Thanksgiving weekend will win the prize!!
In the heart of the Italian Market, the famous Paesano sandwich is made. This is no ordinary sandwich- you’ll want to get in your car and drive an hour to indulge in it on a Saturday afternoon. The Paesano namesake sandwich is a roast brisket sandwich, which is slow-roasted for seven hours in savory herbs and spices.
The taste sensation doesn’t stop there- it’s covered in horseradish aioli, roasted tomatoes, provolone cheese, and a fried egg to seal the deal. Try Paesano’s signature sandwich, and it will soon become your favorite sandwich of all time.
Grab some napkins, grab a friend, and enjoy the exquisite flavor combinations in this tasty South Philly-style work of art. At Paesano’s, a lot of thought and creativity is put into sandwich-making, which is quite possibly the reason that it holds a special place in the hearts and bellies of so many Philadelphians. Good sandwich making always starts with the bread!
Four local Philadelphia restaurants are listed in Philadelphia Magazine’s “Best of Philly” section for best sandwich. These four sandwich shops have one thing in common- Liscio’s bread. Paesano’s won best sandwich, Tony Luke’s best roast pork in the city, Luigi and Giovanni best roast pork in the suburbs, and Johnny’s Hots best cheese steak. But the buck doesn’t stop there- we created a TV spot in tandem with MilkBoy Communications to publicize this great accomplishment. Stay tuned to SportsNet- the commercial will air next month on Daily News Live and Eagles Post Game Live. Come back and visit the blog during the rest of the week- we will feature articles on each one of these delicious sandwiches that put Philly in a culinary craze.
Liscio’s soft, yet crunchy breads are perfect for making flatbreads! The hard part is already done, because you’ve got a loaf of bread already. For red pepper flatbread, cook and stir the peppers and onions in one tablespoon of olive oil on medium heat. Cut the loaf of bread into two even pieces. Prick holes in the center of the bread and about one inch from the end. Brush with oil, and arrange peppers and onions on the bread. Sprinkle 1 tbsp of cheese on each roll. Bake 8 to 10 minutes or until golden brown. The bread stays crunchy on the edges but gets slightly gooey as it mixes with the peppers and onions. This tasty treat goes perfectly with a medium-bodied wine, like Pinot Noir or Chianti.
A good sandwich starts out with a good foundation. Paesano’s lasagna Bolognese sandwich wouldn’t be what it is without fresh, crunchy Liscio’s Italian bread. When Peter makes a sandwich, he’s really making a work of art. He creates almost custom-made flavor mélanges that make people excited to come back to Paesano’s. The smell of Lasagna Bolognese and fresh-baked bread fills the air, and when you smell those foods, a memory washes over you like a cool breeze. Those smells make you think of Paesano’s hand-crafted grinders, made traditionally, with the thought of ship-workers who put their sandwiches near the boiler to grind them up. Eating a good meal, especially one that involves good bread, is something to share with friends- with good conversation and lightness of spirit.
We are proud to announce that four restaurants to whom we supply bread received “Best of Philly” awards from Philadelphia Magazine. Paesano’s won best sandwich, Tony Luke’s best roast pork in the city, Luigi and Giovanni best roast pork in the suburbs, and Johnny’s Hots best cheese steak. We were so excited that we decided to create a TV spot along with MilkBoy Communications. The spot will air on Daily News Live and Eagles Post Game Live on Comcast SportsNet. It will feature the four winning sandwich shops. Each one of these savory, hand-crafted sandwiches has a common foundation- a Liscio’s roll. We are honored to be involved in the recognition of some of the best eats in Philadelphia.
At Paesano’s, the employees take pride in their sandwich-making skills, it truly is an art! A lot of thought and creativity goes into the making of each sandwich to get the right flavor combination that will keep customers coming back for more. While each sandwich differs in flavor and ingredients, Liscio’s bread remains the delicious constant factor throughout the menu at Paesano’s. Nathan Baynes, who works at Paesano’s said that Liscio’s bread is the “foundation of any great sandwich”. In this clip, we get to see Winston’s reaction to Paesano’s most famous sandwich, served on our rolls!
Ingredients:
1 loaf liscio’s Italian bread
1/4 c extra virgin olive oil
1/half garlic clove
2-3 red heirloom roma tomatoes
1/3 cup jarred roasted red pepper
1 cup fresh spinach
1/4 cup pine nuts
Slice loaf diagonally, place on baking sheet and bake approximately
ten minutes or until bread is slightly brown. Spoon some olive oil on
top of the bread. Slice the tomatoes small and evenly, and chop the
garlic very fine. Slice the peppers lengthwise into thin strips. Saute the
spinach in a medium sauce pan for about 4-6 minutes (make sure it
maintains its bright green color). Combine garlic, tomatoes, peppers,
spinach and pine nuts in a bowl and mix together. Distribute amongst
Liscio’s crunchy, nutty Italian bread and enjoy.
Are you tired of tomato-basil bruschetta? Well here’s a great alternative to this Italian appetizer. This may go well with a bubbly white wine, like Villa Italia Lambrusco!
Ingredients:
Thanks to Taste of Home for this image.
1 loaf Liscio’s Italian bread
1 cup artichoke hearts, chopped
1 cup chopped, seeded, fresh tomato
1/4 cup finely chopped onion
3 or 4 garlic cloves, finely chopped
2-3 tablespoons extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon ground black pepper
Fresh-grated Parmesan cheese
Directions:
Preheat oven to 350 degrees. cut off ends of bread and slice the loaf diagonally into twenty-four 1/2-inch thick pieces. Place bread slices on ungreased baking sheet and bake 10 minutes or until lightly toasted.
In medium bowl, combine artichoke hearts, tomato, garlic, oil, vinegar and pepper.
Divide artichoke mixture among toasted bread. Drizzle any remaining juicesover bruschetta and sprinkle with cheese (optional)
