UIUC Pagliai's poor boy reconstructed.
We know this post will be moved to a cooking board somewhere.
But if possible, please leave it for a day or two to broadcast,
because we wish to offer great thanks to Chowhounder otis738.
otis738's original post: is here...
Our message to otis738 is this..
After years of trying we've finally gotten it. If you have any edits,
please provide them.
We await your reply and thank you again for recovering the deliciousness.
With respects we offer our rendition....
Pagliai's UIUC Poor Boy, resurrected
Time: About fifteen years and 25 minutes
Serves: Perhaps two
Although the poor boy described here vanished decades ago when
the Urbana, Illinois, Pagliai's Pizzeria closed its doors, we --
two former UIUC students -- still remember its uniquely tangy
taste. Now, after more than fifteen years of reminiscing, baking,
tweaking, and baking again, we finally have reproduced the
sandwich in all of its authentic glory.
Our version begins with a pair of open-faced sandwiches, one a
sausage pizza, the other ham and cheese on garlic bread. Both are
baked until browned and piping hot, topped with shredded lettuce
and Russian dressing, combined, and consumed. Cheap ingredients
make for better results, so they appear first in our list.
In the end, this poor boy's secrets were dislodged from the mind
of a UIUC grad who constructed countless renditions of the greasy
treat as a Pagliai's employee twenty-five years ago. We found
him following a relentless Internet hunt and were surprised to
discover pizza sauce and garlic butter in the mix. And the
clincher? The prep calls for baking the sandwiches open-faced
rather than closed-and-foil-wrapped, and topping them with
lettuce and dressing at the moment of final assembly.
To properly render the complete dining experience, prior to
enjoying your first bite rummage through your attic, find your
old bong, and take it for a test drive. Just remember, home
delivery no longer is available. So head to your kitchen and fire
up that oven now!
One 16-inch, day-old, Gonnella Vienna torpedo loaf
One stick (four ounces) margarine or butter
Two teaspoons garlic powder or 4 teaspoons minced garlic
Six ounces canned, jarred, or homemade pizza sauce
1/2-pound steamed, baked, or roasted ham slices
1/2-pound slightly thick cotto salami slices
1/2-pound part-skim or whole milk mozzarella slices
Two cups shredded iceberg lettuce
10 teaspoons Russian, French, or Catalina salad dressing
Two large foil sheets to bake and wrap each sandwich
(1) Preheat oven to 400 degrees.
(2) Halve the loaf, then split the halves into two faces.
(3) Soften oil over low heat in pan and combine with garlic.
(4) On each foil sheet, set two faces side-by-side.
(5) Slather garlic oil on first face of each sheet.
(6) Slather pizza sauce on second face of each sheet.
(7) Layer ham, 3/4-slice overlap, on oiled faces.
(8) Layer salami, 3/4-slice overlap, on sauced faces.
(9) Layer mozzarella, 3/4-slice overlap, on all faces.
(10) Place faces on foil in oven.
(11) Bake 15 minutes or until hot and crust browns.
(12) Remove faces with foil from oven.
(13) Top one face of each pair with 3/4-inch lettuce.
(14) Drizzle lettuced faces with 5 teaspoons dressing each.
(15) Sandwich faces, wrap in foil, and lightly compress.
(16) Unwrap and serve.
Is (15) supposed to say "Rejoin Sandwich faces..."?
Also, can you describe the 16" Gonnella Vienna torpedo roll? (I'm pretty sure I'm not gonna find that around here, but if you can describe the crust and texture/density, maybe I can find a worthy substitute... )
Yes, step fifteen is to put the faces together.
A long loaf of baguet-shaped crispy Italian bread will do. Look for a somewhat medium diameter loaf or you'll have a hard time getting the sandwich in your mouth (although the taste will be the same).
I hope you enjoy preparing and eating the poor boy.