Thoughts on Things: Zeppelins? I Prefer Blimps!

People who know me, especially those from my hometown of Fairborn, Ohio, know of my fondness for a Giovanni's Pizza. Thin and crispy, a large pepperoni, sausage, and onion was my favorite. Every girl I ever dated has had at least one, while listening to "Layla," "Maggie May," and "Ramblin' Man" on the jukebox. I loved that place, and ate there all the time. And as much as I loved the pizza, I loved their cooked submarine sandwich, The Blimp. Eight inches of crispy goodness, rarely did I eat one without the other.

In 1976, my company transferred me to Lansing, Michigan. ......................Michigan, land of the thick pizza and cold subs. I couldn't believe it, they ate their pizza with forks. Forks! Damn..... forks. And when I asked them for a cooked sub, they just stood there limp, eyes glazed over, spit starting to collect at the corners of their slack jaws. Hey, I'm not asking you to mangle baby ducks, I just want you to cook a sub for me. My words fell on deaf ears, which were beginning to trickle blood by that time. Hot sub, how can we put half a head of shredded lettuce on a hot sub? They put half a head of shredded lettuce on every sandwich. God, I missed my Giovanni's.

Anyway, I eventually found a place, Sir Pizza, that had a decent thin-crust pie. Not Giovanni's quality, but passable. (After time, I even learned to eat pizza with a fork.) But nowhere did I ever find a hot, cooked sub sandwich, not even at Little Caesar's, which is incredible when you consider the average temperature inside a Little Caesar's runs upward of 150º. It was then I began my quest for the perfect Blimp Clone. I tried every combination of exotic meats made from endangered species, umpteen dozen different breads and rolls, sauces that hadn't even been invented yet, and cheeses that had to be smuggled in from Europe. But nothing was even close. Oh sure, I had some excellent sandwiches, but none were my favorite Blimp.

I moved to Florida in 1985, and my quest came with me. As I continued to experiment, I came to a few conclusions. The most important (and hardest to accept) was that I used to many types of meat on a single sandwich, or that I used too much meat on a single sandwich. (Five meats, an inch thick proved just too much.) Another thing was the sauce. In Michigan, Appian Way pizza sauce was the closest I could find to Giovanni's, but was not available in Florida. For the cheese, mozzarella or provolone was perfect. The bun was the hardest component to match. About eight inches long, Giovanni's was a dense bun that cooked up crisp throughout. I was ordering at the counter one afternoon when they got a delivery, so I saw they came in a three-pack made by Pepperidge Farm. That must be a commercial package, because I've never found them in any grocery store, at least here in SW Florida. (The 3-pack of PF Soft Hoagie Rolls are not the same.) Then one day, the local Publix started carrying a Pepperidge Farm Hearth Baked Style Twin French bread. The label promised that it 'cooked up crisp,' so I tried it, and it was very close. Not quite as dense, or crisp, but the taste was almost there. So after 25 years, I was making some tasty subs, but still not the Blimp.

In 1999, I returned to Fairborn for my father's funeral. After the visitation, the cousins and grand kids all went to Giovanni's, right down the street from the funeral home. It had moved a few doors down, and enlarged, but DAMN, it tasted as delicious as it ever had. We ate there, but I made sure to order a pizza to go. And a Blimp. Just as I had dreamed about for years. Ahhhhhhhhh........ As I was paying the bill, I asked what was on the Blimp, and to my surprise, he told me. Bologna, salami, hot ham. Really, that's it, that's all? It's that simple? It's that simple. The final pieces fell into place.

Those of you like me, who loved Giovanni's Blimps, but live nowhere close, try this recipe. It's not an exact copy, but I think you'll enjoy it. Those of you who do live close..............well, what the Hell are you waiting for?! Times a' wastin', get to Giovanni's right now.

Here are what you need. Cookie sheet and knives, PF Twin French bread, your favorite pizza sauce (I'd try Appian Way, if available.), mild banana peppers, provolone (or mozzarella), rough-chopped onion, hot cappicola (thin sliced), salami, and bologna. Pre-heat the oven to 425º.

Three slices of bologna, three of hot cappy, two of provolone, and two of salami. Cut each in half.

For a crispy crust, the instructions say to sprinkle the loaf with water. I usually wet my fingers, then 'flick' them at the top and bottom. Then slice nearly through, leaving a 'hinge.' To crisp the inside, I cook this for 3 minutes first.

It only takes about a tablespoon of sauce, enough to 'paint' the surface. You don't want it to get soggy.

Alternate, and overlap, the bologna.

Alternate the salami, then the hot cappy, finally the cheese. Top with a few onions, plus some mild banana peppers. (The authentic Blimp has the peppers, though I always had them removed.)