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Yankee Stadium Big Boy Sandwich




Source of Recipe


The Arthur Avenue Cookbook, by Ann Volkwein


Recipe Introduction


rom:
Mike’s Deli and Arthur Avenue Caterers David and his father, Michele “Pops” Greco

Servings: 1 large sandwich


List of Ingredients




*

1 Madonia Brothers ciabatta loaf or any hero-size loaf
*

3 ounces thinly sliced prosciutto
*

3 ounces thinly sliced Delusso salami
*

3 ounces thinly sliced San Danieli cappicola
*

3 ounces thinly sliced San Danieli sopressata
*

3 ounces thinly sliced mortadella
*

3 ounces sliced, fresh mozzarella
*

1 to 2 cups chopped romaine, frise, and red leaf lettuce
*

1/2 roasted red pepper, sliced
*

Extra-virgin olive oil to drizzle
*

Reduced balsamic vinegar to drizzle (simmer 1 cup vinegar until reduced by half)


Recipe



1.

Split the ciabatta and layer the ingredients, drizzling with olive oil and vinegar before serving.

Tip:
To make fresh mozzarella that’s been refrigerated taste like it’s just been made, submerge the mozzarella in warm water for several minutes, then pour the water out and repeat the process with well-salted warm water. (Of course David claims that Bronx water is the secret to his family’s famous mozzarella.)