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    Party-Ready Italian Heros

    Source of Recipe

    Bon Apptit, February 2016

    Recipe Introduction

    "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."

    Recipe Link:

    List of Ingredients

    ◦ 2 tablespoons Italian hot spread sauce (such as Tutto Calabria) or 2 jarred pickled jalapeos, finely chopped
    ◦ 1 teaspoon crushed dried oregano, plus more for serving
    ◦ 1 red onion, very thinly sliced
    ◦ Mayonnaise (for rolls)
    ◦ 8 6- to 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
    ◦ pound provolone cheese, thinly sliced
    ◦ 1 head of iceberg lettuce, shredded
    ◦ Kosher salt and freshly ground pepper
    ◦ Red wine vinegar and olive oil (for serving)


    Combine hot spread sauce and 1 teaspoon 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 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, 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.

    Makes 8 servings




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