This sandwich is not for the fainthearted. Loaded with the salty cured meats that sandwich dreams are made of and accompanied by all of the right accoutrements, this Italian hoagie roll from Curtis Stone's Gwen in L.A. is pretty much our ideal lunch.
INGREDIENTS
For the Pickled Cherry Pepper Spread:
- 1 tablespoon white wine vinegar
- 1 teaspoon sugar
- 1 garlic clove
- 6 (¼ cup) pickled cherry peppers
For the Red Wine Vinaigrette:
- 2 tablespoons red wine vinegar
- ½ tablespoon parsley leaves, finely chopped
- ½ tablespoon Dijon mustard
- ½ teaspoon thyme leaves, finely chopped
- 6 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
For the Italian Hoagie Sandwich:
- 1 Italian hoagie roll
- 2 tablespoons mayonnaise
- ¼ cup pickled cherry pepper spread
- 3 slices (1½ ounces) Genoa salami
- 3 slices (1½ ounces) mortadella
- 3 slices (1½ ounces) prosciutto di Parma
- 3 slices (1½ ounces) provolone cheese
- 2 slices (6 ounces) beefsteak tomato
- 2 tablespoons pickled pepperoncini peppers
- ½ teaspoon parsley leaves, minced
- ¼ teaspoon oregano leaves, minced
- ¼ teaspoon rosemary needles, minced
- ¼ cup iceberg lettuce, shredded
- 2 tablespoons red wine vinaigrette
- Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
- Preheat the oven too 400º.
- Make the pickled cherry pepper spread: In the base of a small food processor, add all of the ingredients. Pulse the mixture a few times until everything is puréed to a chunky consistency. Transfer the mixture to a small bowl and reserve for later.
- Vìsìt italian sandwich meat cheese recipe @ tastingtable.com for full ìnstructìons.