VEGAN ITALIAN COLD CUT SANDWICH
Steps:
- Cut the hoagie roll open in half lengthwise. Spread 1 tablespoon of the mayo on each half of the hoagie. Layer on the meat and cheese across the length of the bottom half of the hoagie: pastrami, capicola, pepperoni and mozzarella. Layer the onion, tomato, lettuce and relish across the meat and cheese. Sprinkle the salt, pepper and oregano across the mayo on the top half of the hoagie. Drizzle the sunflower oil and vinegar over the vegetables. Place the top half on top of the hoagie on the veggie side. Eat and enjoy!
VEGGIE ITALIAN HOAGIES
Eat standing up, ideally over the sink.
Provided by Amiel Stanek
Categories Bon Appétit Sandwich Mayonnaise Lunch Dinner Tomato Bread Lettuce
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix giardiniera into mayonnaise in a small bowl. Thickly spread some giardiniera mixture over the bottom half of each roll. Top each with tomato slices; season with salt. Layer on a thick tuft of shredded lettuce; season lettuce with salt, pepper, and a splash of reserved giardiniera brine (about 1 Tbsp. per sandwich). Drizzle with oil.
ITALIAN HERO SANDWICH
Italian hero, sub, hoagie, grinder - this classic sandwich has many names, and every deli makes it differently. Its deliciousness lies in the proportion of rich-and-fatty ingredients to spicy-and-crunchy ones. For optimal structure and texture, start with crusty rolls with pillowy insides (or toast soft rolls). Use two to four types of cured meat for a range of umami, and plenty of lettuce and pickles to counterbalance them. Then assemble wisely: Shingle the meat and cheese across the rolls, then top with pickles, onions and dressed lettuce. Once put together, the wet ingredients are wrapped in meat so they're held in place and the bread doesn't get soggy. Wrap with parchment or wax paper for tidier eating and transporting.
Provided by Ali Slagle
Categories dinner, easy, lunch, sandwiches, main course
Time 10m
Yield 4 sandwiches
Number Of Ingredients 11
Steps:
- Rinse the red onion under cold water, then transfer to a large bowl. Add the red wine vinegar, dried oregano and 1 teaspoon salt. Stir to combine and set aside.
- Arrange the rolls cut side up so they lie flat. Spread with a thin layer of mustard and/or mayonnaise, if using. Shingle the entire surface with the cheese, then the cured meats. Scatter an even layer of pickled peppers.
- Add the iceberg lettuce and olive oil to the onion-oregano mixture and toss until well coated. Season to taste with salt. Pile the lettuce on one side of the sandwich, then close the sandwich and press down lightly. If packing, wrap the sandwich tightly in parchment paper or foil, then cut in half crosswise. Sandwiches will keep for up to 4 hours refrigerated.
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