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    The Italian

    Thu Jan 31, 2013 9:53 am Groupie

    Everyone has their own idea of what makes up the perfect "Italian" sandwich. What kind of roll, the meat's used, hot or cold.......the following is my perfect "Italian".

    First comes the prep. I like to make up a oil/vinegar/garlic/herb blend which needs to sit for at least 6 hours to overnight, or I will make a sweet onion sub sauce. My husband will settle for Zesty Italian out of a bottle.

    Then I will slice a red onion into very thin rings as well as a green and a red pepper. Those I toss together with a little vinegar and oil & set aside.

    I also like a green and black olive tapanade OR a chopped giardiniera. Not my husband.

    A sliced garden fresh tomato and slivered lettuce-no huge leaves please.

    The Bread. It has to be a 6-ish long sub roll. It has to be fresh and chewy. When I bite into it I want to have to tear it a little.

    The Meat. Thinly sliced HOT Capicola, Dry Salami, and prosciutto.

    The Cheese. Provolone. I allow no subsitutions, my husband is easy.

    To assemble.
    Split the roll but not all the way through. I leave a good half inch connecting the sides.
    Open it up and drizzle on some of the oil and vinegar blend or the sweet onion sauce.
    Next comes the cheese that needs to overlap each other. 3 nice slices usually does the trick.
    I layer the meat the same way as the cheese.

    At this point it's fish or cut bait. Will it be hot or cold? If it's hot I wrap tightly in foil and bake in a 350 degree oven for about 15 minutes. Then I will continue with the following...

    I then layer on the tomato slices.
    Now comes a thwack of the tapanade or the giardiniera
    I drain the onion and peppers and toss with the lettuce and stuff that down the middle.
    More dressing of choice & I serve with kettle chips and hot pepperoncini on the side.

    That's mine. What's yours?
    Thu Jan 31, 2013 8:33 pm
    Forum Host
    I get into the car, drive to Valli Produce, go to the deli and have them make me a 6 inch Italian sub, go to the cashier and pay $2.99 icon_lol.gif It is very, very similar to yours!

    icon_lol.gif Now thats a good one!
    Fri Feb 01, 2013 11:37 pm
    Forum Host
    John's Imports/Deli in Winsted, Ct makes an "Italy's Best" grinder (which is identical to the NYC 'Italian mixed subs' I used to get when I lived in the Bronx) - a long (16-inch), fresh, crusty loaf of Italian bread with Italian (olive oil, red wine vinegar and herbs) dressing, Genoa salami, prosciutto, (hot) capicola, provolone, fresh mozzarella, shredded lettuce, sliced tomato, sliced onion, pepperoncini, and roasted red peppers. A whole sandwich (6.99) will easily feed 2 hungry people. You can also just get a half grinder.
    A smaller version can be had on a hard roll for (3.50). A half grinder or hard roll version is ample for 1 person.
    New Orleans has their version, aka Central Grocery's "Muffuletta" which is a bit different than a NYC
    "Italian mixed sub" but every bit as delicious. CGC's Muffuletta starts with a heavily sesame seeded 10-inch round loaf of Sicilian bread, both sides of the bread are brushed with the oil from the olive salad, the bread is then spread with about a 1/4 cup of olive salad, 1/4 lb, Genoa salami, 1/4 lb Mortadella, 1/4 lb mozzarella, 1/4 lb ham, 1/4 lb provolone (at this point you can add a bit more Genoa salami on top of the provolone if you like). Add some Creole mustard (to taste), optional. Cut into quarters and serve. A muffuletta will usually feed 2-4 people.
    Thu Feb 07, 2013 9:24 am Groupie
    Holy Bleep!

    Dibs, your description/recipe would read like the male version of 50 shades of...To my Hubby!

    I am positive this is a posted recipe right?!
    Thu Feb 07, 2013 10:17 am Groupie
    MaMere wrote:
    Holy Bleep!

    Dibs, your description/recipe would read like the male version of 50 shades of...To my Hubby!

    I am positive this is a posted recipe right?!

    Nope, just my suggestions rotfl.gif rotfl.gif
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