| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
Emlive04 |
4 |
servings |
INGREDIENTS
| 4 |
|
French bread loaves -; (ea abt 6" long) |
| 12 |
sl |
Salami |
| 12 |
sl |
Provolone cheese |
| 12 |
sl |
Mortadella |
| 12 |
sl |
Swiss |
| 1 |
c |
Pickled banana peppers |
|
|
Drizzle of olive oil |
| 1 |
lb |
Shoestring potatoes; in water |
|
|
Oil; for frying |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Preheat the oven to 350 degrees. Preheat the fryer. Build each sandwich by
placing three slices of the salami and three slices of the Provolone cheese
on one side. On the other side of the bread, place three slices of the
mortadella and three slices of the Swiss cheese. Sprinkle each half with
the banana pickles. Drizzle each sandwich with olive oil. Place the
sandwiches on a sheet pan and place in the oven. Cook the sandwiches until
the cheese melts, about 3 to 4 minutes. Place the shoestring potatoes in
the hot oil and fry until golden brown, about 3 to 4 minutes. Remove the
fries from the oil and drain on a paper-lined plate. Season the fries with
salt and pepper. Remove sandwiches from the oven and press the two halves
together. Serve the grinders with french fries. This recipe yields 4
sandwiches.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A49 broadcast 10-06-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-07-1997
Recipe by: Emeril Lagasse
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