There is no trick to this one, just good bread and a kitchen that knows when to stop.
Speck, sliced thin and laid on warm.
Provolone, melting into the sourdough.
Sourdough, cut thick and pressed until crisp.
House chips, fried and salted to order.
Speck brings the smoke. Provolone brings the pull. Between them they do everything a ham and cheese needs, so nothing else goes on it. The sourdough goes down on the press until the crust crackles and the cheese gives, and it lands next to a pile of chips cut and fried in the same kitchen. Order it at the bar with a beer, or take it away and eat it on the walk home.
