Sandwich dinner night. Originally pulled steaks out but not even going to think about going outside to cook dinner since it's a whopping 1° here with a -22 wind-chill. Sure, I could cook them inside, but that wouldn't do my prime ribeyes justice when you crave that smokey charcoal taste and sear, so had to call and audible. And it gave me an excuse to make my favorite sandwich of all time, the chopped hot italian. Pepperoni, salami, ham, lettuce, tomato, banana peppers, red onion, and a red pepper relish chopped and mixed with Duke's mayo and vinegar/oil dressing on a hoagie roll with a sprinkle of oregano, basil, and s&p. Goes great with some jalapeno kettle chips and a Milwaukee Mini Dill.
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