| Italian Hero Sandwich
Italian American
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| Sub, hero, hoagie, grinder or dagwood, these are terrific for lunch. |
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| Ingredients |
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1 Italian or French baguette, cut for 2 (6 to 8-inch-long) sections, then split lengthwise but attached on one side
dressing
1 tablespoon red wine vinegar
1 tablespoon dried oregano
1/4 teaspoon Kosher salt
1/4 teaspoon ground pepper
1 tablespoon extra-virgin olive oil
alternative dressing
mustard and/or mayonnaise
4 red onion slices, thin and rinsed
2 ounces sliced provolone and/or low-moisture mozzarella cheese
1/2 pound thinly sliced Italian cured meats, such as salami, prosciutto, mortadella, coppa, and soppressata
1/2 cup pickled peppers, like pepperoncini, banana peppers, or giardiniera, sliced
1/2 pound head iceberg lettuce, grated coarsely
1/2 ripe tomato, thinly sliced
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Steps
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| 1 | Mix dressing, stirring in olive-oil last. |
| | 2 | Lie rolls them flat. Sprinkle on dressing. If you prefer, first spread with mustard and mayonnaise. |
| | 3 | Layer the surface with cheese, then the cured meats. Sprinkle on pepper. Scatter an even layer of pickled peppers. |
| | 4 | Pile the iceberg lettuce and tomato on one side of the sandwich, then close the sandwich and press down lightly. If packing, wrap the sandwich tightly in parchment paper or foil, then cut in half crosswise. Sandwiches will keep for up to 4 hours refrigerated. |
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| Yield |
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original recipe yield: 2 Sandwiches
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| Notes
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Somewhat related to the Muffuletta Sandwich.
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If you use our recipes - please give foodie kitchen credit and link to www.foodiekitchen.com
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