Metro Magazine NZ - - Food -

The word baloney (or bologna) might con­jure up thoughts of soft-swears from the mouths of Amer­i­can car­toon chil­dren. In fact, this cold-cut is an Ital­ian-style steamed salami, dot­ted with pis­ta­chios for tex­ture. Hare and the Tur­tle’s own­ers present their rift on the clas­sic baloney sand­wich by slic­ing thin pieces of meat with a deli slicer be­fore fry­ing them with pro­volone dolce cheese on top. Fry­ing the thin slices be­fore putting them on the sand­wich en­sures lit­tle crisp pock­ets within each fold of meat. A demi-sweet house-made brioche bun is spread lib­er­ally with Di­jon mus­tard and may­on­naise be­fore the meat and cheese are added. 1/63 New Wind­sor Rd, New Wind­sor.

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