Friday, May 31, 2013

Italian "Stallion" Hero

I love sandwich night. We do it in our house quite often for a quick and easy dinner. I also like to make this sandwich on beach days. Its perfect sliced up and packed in the cooler. This is the sandwich to make when you want an attention grabber. At a good Italian delicatessen, you will be able to find the peppers and sliced meats as well as a crusty loaf that will hold all the fixings. It's all in the bread you choose as well. Good bread is important. Heck any bread is important when you are a carboholic!  
Happy Friday!!!

Ingredients:

  • 1/4 cup red wine vinegar
  • 1 tsp. dried oregano
  • 1/2 tsp. dry mustard powder
  • Salt and freshly ground pepper, to taste
  • 1/2 cup extra-virgin olive oil

  • 1 loaf Italian bread with sesame seeds, about
      24 inches long, cut in half lengthwise

  • 1/2 cup seeded and chopped pepperoncini
  • 1/2 cup seeded and chopped cherry peppers
  • 1/2 cup roasted red peppers
  • 1/4 cup thinly sliced red onion
  • 2 cups finely shredded iceberg lettuce
  • 4 tomatoes, thinly sliced
  • 5 oz. thinly sliced salami
  • 5 oz. thinly sliced cappicola aka ham aka gabagool
  • 5 oz. thinly sliced pepperoni
  • 5 oz. thinly sliced mortadella
  • 5 oz. thinly sliced provolone cheese

Directions:

In a small bowl, combine the vinegar, oregano, mustard, salt and pepper. Stir to mix well. Whisk in the olive oil until incorporated.

On a work surface, lay out 3 long pieces of plastic wrap, placing them side by side and slightly overlapping. Place the bottom half of the loaf over the wrap. Spread the red onion, pepperoncini, cherry peppers, and roasted peppers over the bread. Scatter evenly with the lettuce and layer with the tomatoes. Drizzle with a few tablespoons of the dressing. Layer the meats, one at a time, over the tomatoes, making sure to distribute them evenly. Top with a layer of provolone cheese.

Drizzle the remaining dressing over the cut side of the top of the loaf. Place on the layered sandwich and enclose in the plastic. Refrigerate for at least 1 hour or up to 4 hours to develop the flavors.

To serve, unwrap the sandwich and slice into large pieces 3 to 4 inches wide. Serves 6 to 8.
I'm weird and put nice spicy mustard on mine. Spread what ya like on it or eat with just the dressing!



2 comments :

  1. I love sandwiches in the summer! They're so easy to make and easy to take with you :) Thanks for sharing at All My Bloggy Friends!

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    1. Your recipe had the most views at last week's party - You're being featured tomorrow! You can find this week's party HERE when it goes live at 7am Eastern time! I can't wait to see what you share this week!

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