Gridiron Hero Sandwich
This take-along two-foot sandwich will feed up to eight ravenous tailgaters. A good Italian delicatessen will carry the Italian specialty sausages, the pepperoncini and cherry peppers, and the bread that holds it all. Serve with potato chips.
4 ounces thinly sliced salami
4 ounces thinly sliced cappicola
4 ounces thinly sliced cotto salami
4 ounces thinly sliced mortadella
5 ounces thinly sliced provolone
1/4 cup red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
1 loaf Italian bread, about 24 inches long, cut in half lengthwise
1/2 cup seeded and chopped pepperoncini
1/2 cup seeded and chopped cherry peppers
2 cups finely chopped lettuce
4 tomatoes, cored and thinly sliced
- In small bowl whisk together vinegar, oregano, mustard, salt, pepper and olive oil; set aside.
- On counter, lay 3 long pieces of plastic wrap, placing them side by side and slightly overlapping. Place the bottom half of the loaf over the wrap. Spread the pepperoncini and cherry pepper pieces over the bread; scatter the lettuce evenly over and layer on the tomatoes. Drizzle with a few tablespoons dressing. Layer the meats, one at a time, over the tomatoes, distributing evenly. Top with a layer of cheese. Drizzle remaining dressing over the cut side of the top of the loaf. Place on the layered sandwich and enclose in plastic. Wrap well in heavy-duty aluminum foil and refrigerate for 1-4 hours to allow flavors to develop.
- To serve, unwrap and slice into pieces about 3 inches wide.
Makes 8 servings.
Recipe and photograph provided courtesy of National Pork Board.