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This tasty take on the Italian hoagie sandwich comes from Curtis' Gwen Butcher Shop & Restaurant in Los Angeles.
Ingredients
For the Pickled Chili Spread:
- 1 tablespoon white wine vinegar
- 1 teaspoon sugar
- 1 garlic clove
- 6 pickled cherry peppers, or about 1/4 cup
For the Red Wine Vinaigrette:
- 2 tablespoons red wine vinegar
- 1/2 parsley leaves, finely chopped
- 1/2 teaspoon thyme leaves, finely chopped
- 6 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
For the Sandwich:
- 1 Italian hoagie roll
- 2 tablespoons mayonnaise
- 1/4 cup Pickled Cherry Spread
- 3 slices Genoa salami, or about 1 1/2 ounces
- 3 slices mortadella, or about 1 1/2 ounces
- 3 slices prosciutto di Parma, or about 1 1/2 ounces
- 3 slices provolone cheese, or about 1 1/2 ounces
- 2 slices beefsteak tomato
- 2 tablespoons pickled pepperoncini peppers
- 1/2 teaspoon parsley leaves, minced
- 1/4 teaspoon rosemary needles, minced
- 1/4 cup shredded iceberg lettuce
- 2 tablespoons Red Wine Vinaigrette
- Kosher salt and freshly ground black pepper, to taste
Yield
Serves: 1
Preparation
Preheat the oven to 400ºF.
Make the pickled cherry pepper spread: In the bowl of a small food processor, add all of the ingredients. Pulse a few times until everything is puréed to a chunky consistency. Transfer to a small bowl and reserve for later.
Make the red wine vinaigrette: In a medium bowl, combine all of the ingredients, except for the olive oil. Slowly stream in the olive oil, whisking constantly to ensure that the dressing emulsifies. Season the mixture with salt and pepper; set aside for later.
Assemble the sandwich: On a sheet pan, toast the hoagie roll for 5 minutes. Slice the roll lengthwise without going all the way through. Open the roll and spread the mayonnaise evenly on the top and bottom layers, followed by the pepper spread. Shingle the salami across the bottom half, followed by the mortadella, prosciutto, provolone and tomatoes. Add the pepperoncini, then sprinkle with the parsley, oregano and rosemary, and spread the iceberg lettuce across the top. Drizzle with the vinaigrette, then season with salt and pepper. Slice in half and serve right away.
