A Sandwiches' best friend
I have said it before, but Sandwiches make the best weeknight dinner. Italian’s have officially become Hadley’s favorite Sandwich ((Move over Thanksgiving)). I think it is the special Italian Salsa that is served on, and on the side of this Sammy. It obviously is going to spill out everywhere so grab a fork and have a little salad after your sandwich.
Italian Salsa – This just gets better the longer it sits
3 Tbl of Light Oil
7-10 Cloves of Garlic
Chop garlic cloves, Sauté in olive oil until soft
2-3 Rainbow Peppers – chopped ((No matter how much you make of this, it will get eaten – I always opt for making extra))
1 Red Onion – chopped
1 Pint of grape tomatoes – sliced
½ Jar of Dill Pickles – chopped
¼ Cup Banana Peppers – chopped
1 Carrot – shredded
1 Cucumber chopped
2 Ribs of Celery - chopped
¼ C Red Wine Vinegar
½ C Pickle Juice
1 tsp Italian Seasoning Blend
½ Sauteed Garlic
2 Tbl of Oil from Sautéing Garlic
Salt & fresh Cracked Pepper
Add all your chopped & pickled veggies to a bowl
Whisk vinaigrette ingredients together & Pour over Veggies
Add 1 – 2 teaspoons of red pepper flakes to the rest of the oil and garlic, sauté for a moment to bring out the heat. Let cool
Roasted Garlic Aioli
¼ C Mayo
Reserved Garlic and Red Pepper flakes
Mix – pop in the fridge
What is your favorite type of bread for an Italian? Grinder roll, Bulky, Panini (<- My Fave!), on a hearty Oat bread, White Toast, or fresh baked Baguette?
Choose your favorite bread, and onto the deli meat. I like super thinly shaved deli meat, and for this we used Black Forest Ham, Genoa & Hard Salami, and Pepperoni ((I also might grab Capicola if I’m feeling crazy, but not this time))
I love the crispiness of a Panini – I found these Stonefire Mini Naans with Ancient Grains, which are the perfect portion especially for lunch! Because the meat is so thinly sliced, I like two pieces of each, and a piece of cheese. Grab the aioli from the fridge and add a light layer to the outside of the naan ((This will help crisp up the bread – use this trick on grill cheeses yummm!)) Heat on medium ((I do this in my cast iron skillet, you can also use a panini press or just bake in the oven. If toasting in the oven, don't add aioli to outside, only after it is heated)) until cheese is melted. Once your bread is golden and cheese has melted, take off the heat.
Open your sandwich; add aioli on one side, a heavy helping of Italian Salsa, and some shredded Romaine or Iceberg Lettuce. Close and Enjoy! I love all the different textures and flavors of this sandwich. It is quite delicious. Once you have it with Italian Salsa, regular veggies seem so plain and mundane.