Summary: Emeril Lagasse grew up with this sandwich. They took them on family trips.
- 4 (6-inch) loaves Portuguese stick bread or Italian or French loaves
- Balsamic-Herb Vinaigrette (see below)
- 8 oz sliced provolone cheese
- 8 oz sliced mortadella
- 8 oz sliced spicy ham, such as capicola
- 8 oz sliced salami
- 1 large ripe tomato, cut into 8 (1/4-inch-thick) slices
- 12 thin onion slices
- 12 jarred hot or sweet cherry peppers, drained and roughly chopped
- 2 cups torn green-leaf lettuce
- Cut loaves of bread in half lengthwise; arrange in a single layer, cut sides up. Liberally brush bread with vinaigrette. On bottom half of each loaf, evenly layer 1/4 of the provolone, followed by 1/4 of the mortadella, 1/4 of the spicy ham, and 1/4 of the salami. Top each with 2 tomato slices and 3 onion slices. Divide cherry peppers among sandwiches. Stir vinaigrette and generously drizzle over onion and tomato.
- In a small bowl, toss torn lettuce with some of remaining vinaigrette. Divide lettuce among sandwiches, top with other halves of bread, and serve.
This vinaigrette can season a sandwich or top your favorite salad. 1/4 cup balsamic vinegar 1 Tbsp chopped fresh basil leaves 1 Tbsp chopped fresh oregano leaves 1 tsp minced garlic 1/2 cup extra-virgin olive oil 1/2 tsp salt 1/4 tsp freshly ground black pepper 1. In a small mixing bowl, combine vinegar, basil, oregano, and garlic; whisk well. 2. Continue whisking while drizzling oil in a slow, steady stream. Add salt and pepper and whisk to combine. 3. The vinaigrette may be stored in an airtight container in the refrigerator for up to 1 week.
Number of servings (yield): 4
Recipe adapted from: dashrecipes.com
Photo courtesy of: CatholicFoodie.com