Anyway, everyone knows that the ONLY way to use this bread for sandwhiches is 'hoagie style'. slice off a hunk and then cut a slit into it and pack it with meat and cheese and any other lunch product that your little heart desires. the only problem with eating hoagie style sandwhiches is that there always seems to be TOO MUCH bread. the interiour of the roll is thick and soft, but if you want the ultimate sandwhich experience you need to scoop most of it out and make room for meaty goodness inside.
i, being completely incapable of throwing ANYTHING away, had to find a use for this 'scooped out' section. this use turned out to be homemade bread crumbs....and they are GOOD. simple and good. right in my wooden breadbox, i have a bowl, in it i toss any extra bread that has co9me from a loaf. let it dry out a bit and then crumble into a mason jar...done.
recently i made a turkey meatball mineste and i am certain it was the homemade bread crumbs that really made the meatballs exceptional
Home Made Bread Crumbs
(the most stupid easy thing you've ever done)
Italian Spices (for every 2 cups of crumbs i like to have 1 tablespoon of each of the following: Parsley, Garlic Powder, Onion Salt, Basil, Oregano, Thyme)
also feel free to leave your breadcrumbs plain, add differant spices to your own tastes, or use premixed 'italian spice blend' in a pinch.
tear the bread into small chunks. place in a bowl out of the way and forget about them for a week or so.
once your bread pieces are dried up, pick them up, piece by piece and crumble them into a mason jar. add spices, if doing so, and then shake the jar vigerously to break up any remaining clumps.