Torpedo rolls are rolls... shaped like a torpedo. I tend to prefer doing this kind of sandwich on baguettes -- better stuff-to-bread ratio, and, well, I love their crustiness. If your cheese isn't melting, try leaving it out on the counter for a while so it starts at room temperature. If your slices (of any cheese) start out too cold sometimes you can have the edges altogether melted while the middles aren't even soft. Also, this kind of provalone may or may not get gooey when it's melted -- that's mozzarella's job, after all. This cheese should be warm and soft, ideally. (Unrated because I didn't actually make this, but if I DID make it I'd probably add a bit oregano.)

Reviewed On: Feb. 7, 2005

Wonderful recipe! Very easy (especially with a food processor for the chopping) and very, very tasty. I was almost afraid to put the cream in at the end because it already tasted so good!

Reviewed On: Sep. 15, 2004

I had to add a little more water to get them thin enough, but after that they worked fine.

Reviewed On: Oct. 28, 2003