GOURMET ITALIAN-STYLE SANDWICH
4 to 6 servings
- 1 loaf Italian bread, cut in half lengthwise to form 2 long slices, warmed in a slow oven (300 degrees F.), if desired
- About ½ (8-ounce ) bottle Italian-style salad dressing or extra virgin olive oil as desired
- About 4 to 8 very thin slices prosciutto or Smithfield-style ham
- 4 to 8 very thin slices smoked provolone or mozzarella cheese
- 4 to 8 very thin slices Genoa or Milano salami
- 2 roasted sweet red peppers, cored, seeds removed, and each cut in half (see note)
- Crisp basil leaves (no stems) as desired
- 1 small to medium red or sweet variety onion (Vidalia or Texas Sweet or other sweet variety), peeled and thinly sliced (optional)
- Thinly sliced black/ripe pitted olives as desired (optional)
- Salt and freshly ground black pepper to taste
Drizzle Italian-style dressing or olive oil lightly over cut surfaces of bread halves. Top bottom bread half with a layer of prosciutto or Smithfield-style ham, then a layer provolone cheese, and finish with a layer of salami. Add a layer of roasted sweet red peppers, basil leaves, sliced onion, and olives. Drizzle additional Italian-style dressing or additional olive oil over sandwich filling. Sprinkle with salt and freshly ground pepper to taste. Cover with top half of bread. Garnish as desired; cut large sandwich into four to six sections, and serve immediately.
Note: May use commercially prepared roasted sweet red peppers available in most grocery stores, if desired. To roast peppers, arrange sweet red peppers on a rack in a broiler pan; broil, about 6 inches from heat source, charring all sides of peppers. Transfer to a plastic or brown bag, seal, and allow peppers to stand for 15 to 20 minutes. Remove peppers from bag and easily remove peel, stem, core, and seeds. With kitchen shears or a sharp knife, cut peppers into long thin strips or into squares.
Variations: Add some thin slices of fresh mozzarella cheese to sandwich, if desired.