Full Yu Belly Sandwich Ajeen Beckford Jamaican Chef
Ready In: 15 mins
Serves: 4
Yields: 12 1 doz
Ingredients
- 1 roasted red pepper, chopped
- 4 ounces black olives, chopped
- 4 ounces green olives, chopped
- 4 ounces extra virgin olive oil
- 2 tablespoons chopped parsley
- 2 anchovy fillets, chopped
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice
- 1 1⁄2 ounces lettuce, shredded
- 6 ounces chopped tomatoes
- 6 ounces thinly sliced mortadella
- 4 ounces thinly sliced jerk sausage
- 4 ounces provolone cheese, sliced thinly
- tt pepper
Directions
- 1. To make the olive salad, combine the red pepper, olives, olive oil, and parsley, anchovies, oregano and lemon juice. Allow to marinate.
- 2. Cut the bread horizontally in half and remove some of the bread to create a hollow, if necessary,.
- 3. Drain the olive salad, reserving the oil brush the interior of the bread with the oil.
- 4. Arrange the olive salad, greens, tomato, meats and cheese inlayers on the bottom of the bread, finishing with a layer of olive salad.
- 5. Place on the top of the sandwich and wrap tightly with plastic wrap and refrigerate for several hours.
- 6. Cut into wedges and serve.
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