| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | 1 | Servings | ||
INGREDIENTS
| 2 | Italian sandwich rolls or | |
| one 9-inch loaf of | ||
| Italian | ||
| bread | ||
| 2 | T | Mayonnaise if desired |
| 3/4 | c | Finely shredded lettuce |
| 1/2 | Onion, sliced very thin | |
| 6 | Hard salami | |
| 6 | Thin slices of capicola | |
| seasoned smoked ham or | ||
| other cooked ham | ||
| 4 | Thin slices of provolone | |
| 6 | Thin slices of tomato | |
| 3 | T | Olive oil |
| 1 | T | Red-wine vinegar |
| 1/2 | t | Dried orégano, crumbled |
| 2 | Bottled hot cherry peppers | |
| or to taste sliced thin |
INSTRUCTIONS
1998 Can be prepared in 45 minutes or less. Halve the rolls horizontally, leaving on edge cut to form a hinge, spread the mayonnaise on the cut sides of the rolls, and on the bottom halves of the rolls layer the lettuce, the onion, the salami, the capicola, the provolone, and the tomato. In a small bowl whisk together the oil, the vinegar, the orégano, the cherry peppers, and salt and pepper to taste, drizzle the dressing over the fillings, and cover the fillings with the top halves of the rolls. Cut each sandwich in half. Serves 2 Gourmet October 1992 Posted to recipelu-digest by Sandy <[email protected]> on Feb 24,
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