WHATS IN AN ITALIAN HERO RECIPES

Name: Italian Hero Sandwich
Prep time: 20 min
Total time: 20 min
Yield: 6-8 serving(s)
Ingredients: 1/4 cup red wine vinegar; 1 teaspoon dried oregano; 1/2 teaspoon dry mustard; salt & freshly ground black pepper, to taste; 1/2 cup extra virgin olive oil; 1 Italian bread, with sesame seeds,about 24 inches long,cut in half lengthwise; 1/2 cup seeded and chopped pepperoncini pepper; 1/2 cup seeded and chopped cherry pepper; 2 cups finely shredded iceberg lettuce; 4 tomatoes, thinly sliced; 5 ounces thinly sliced salami; 5 ounces thinly sliced capicola; 5 ounces thinly sliced cotto salami; 5 ounces thinly sliced mortadella; 5 ounces thinly sliced provolone cheese

ITALIAN HERO SANDWICH RECIPE - FOOD.COM

Italian Hero Sandwich Recipe - Food.com image

This is the sandwich to make when you want an attention grabber! At a good Italian delicatessen, you'll be able to find the peppers and sliced meats as well as a crusty loaf that will hold all the fixings. Adapted from Williams-Sonoma Outdoors Series,Picnics and Tailgates,by Diane Rossen Worthington (Time-Life Books, 1998).

Total Time 20 minutes

Prep Time 20 minutes

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon dry mustard
salt & freshly ground black pepper, to taste
1/2 cup extra virgin olive oil
1 Italian bread, with sesame seeds,about 24 inches long,cut in half lengthwise
1/2 cup seeded and chopped pepperoncini pepper
1/2 cup seeded and chopped cherry pepper
2 cups finely shredded iceberg lettuce
4 tomatoes, thinly sliced
5 ounces thinly sliced salami
5 ounces thinly sliced capicola
5 ounces thinly sliced cotto salami
5 ounces thinly sliced mortadella
5 ounces thinly sliced provolone cheese

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.

Nutrition Facts : Calories 538.5, FatContent 37.6, SaturatedFatContent 11.6, CholesterolContent 46.3, SodiumContent 1203, CarbohydrateContent 32.3, FiberContent 3, SugarContent 4.5, ProteinContent 18.6

PARTY-READY ITALIAN HEROS RECIPE | BON APPÉTIT

Party-Ready Italian Heros Recipe | Bon Appétit image

Visit an Italian deli and splurge on the cold cuts, but hit the supermarket for everything else, including the not-too-crusty rolls that are usually loaded into bins in the bakery section.

Provided by Adam Rapoport

Yield 8 Servings

Number Of Ingredients 10

Ingredients

2 tablespoons Italian hot spread sauce (such as Tutto Calabria) or 2 jarred pickled jalapeños, finely chopped
1 teaspoon crushed dried oregano, plus more for serving
1 red onion, very thinly sliced
Mayonnaise (for rolls)
8 6–9-inch soft Cuban, hero, or hoagie rolls, split lengthwise
2 pounds assorted cured meats, such as prosciutto cotto, mortadella, coppa, hot soppressata, and/or Genoa salami, thinly sliced
½ pound provolone cheese, thinly sliced
1 head of iceberg lettuce, shredded
Kosher salt, freshly ground pepper
Red wine vinegar and olive oil (for serving)

Steps:

Combine hot spread sauce and 1 tsp. oregano in a small bowl.
Place onion in a small bowl and add cold water to cover; let soak 10 minutes. Drain; pat dry.
Working one sandwich at a time, spread mayonnaise over each roll and ¼ cup Italian sauce mixture over bottom half. If using prosciutto and/or mortadella, drape slices so that the meat folds over itself to make a pleated mound down the length of the roll (about 4 slices total). Shingle other sliced meats of your choosing over top, overlapping slightly. Top with provolone, ½ cup iceberg, and some onion; season with salt and pepper. Drizzle with vinegar and oil and sprinkle with a little more oregano. Close sandwich and cut in half crosswise.

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