HERO SANDWICHES NYC RECIPES

Steps:

• Line a large, rimmed sheet pan with paper towels. Trim stem end from eggplants, then peel and discard skin. Using a knife or a mandoline, slice the eggplant lengthwise into 3/16-inch-thick slabs. Arrange eggplant in a single layer on a baking sheet. Sprinkle both sides of eggplant with salt. Let stand for approximately 10 to 15 minutes. Pat eggplant dry with paper towels, and stack on a plate.
• Discard the wet paper towels, and replace them in the sheet pan with more, then place a wire rack on top. In a large, deep skillet, heat the oil over medium-high heat until it is shimmery. Working in batches, fry the eggplant slabs until just tender, approximately 30 to 40 seconds per side. Transfer fried eggplant to rack to drain. Remove skillet from heat.
• In a large bowl, whisk together eggs and grated Parmesan. Return the skillet to the stove over medium-high heat until the oil is hot again.
• Working in batches, dip drained eggplant into egg batter, then fry in oil until puffed, lightly golden and cooked through, approximately 2 to 4 minutes per batch. Transfer fried eggplant to rack to drain. You can cook the eggplant in advance of assembling sandwiches. Covered, it will keep in the refrigerator for a few days, though the eggplant is best at room temperature.
• Assemble sandwiches. Cut the hero rolls open, then spread each one with mayonnaise. Layer the slices of eggplant onto the bread in equal portions, and top with equal portions of the mozzarella and the sliced roast beef. Add slices of hot cherry peppers to taste, fold the sandwich together and serve.

Steps:

• In a small bowl, combine the vinegar, oregano, mustard, salt and pepper.
• Stir to mix well.
• Whisk in the olive oil until incorporated.
• On a work surface, lay out 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 peppers over the bread.
• Scatter evenly with the lettuce and layer with the tomatoes.
• Drizzle with a few tablespoons of the dressing.
• Layer the meats, one at a time, over the tomatoes, making sure to distribute them evenly.
• Top with a layer of provolone cheese.
• Drizzle the remaining dressing over the cut side of the top of the loaf.
• Place on the layered sandwich and enclose in the plastic.
• Refrigerate for at least 1 hour or for up to 4 hours to develop the flavors.
• To serve, unwrap the sandwich and slice into large pieces about 3 to 4 inches wide.