Hollowed-Out Italian Sandwich
Source of Recipe
From "Cravings: Hungry for More" by Chrissy Teigen
Recipe Introduction
"I still remember the moment I created this beast and made enough to pass around the Ford Amphitheater during a Chrissy Tiegen's Husband Show. One of my dreams is to have a picnic basket company. Beautiful baskets packed with custom, made-with-love goodies for lovers or families to munch on at the park or on long road trips to stalk your ex. This sandwich will be the first thing I stuff in that basket. I'm actually eight months pregnant now and apparently consuming deli meats is comparable to snorting meth in pregnancy-world so it is PAINFUL for me to talk about how freakin' good this sandwich is. I crave *nothing* more than I crave this sandwich. Layers of artichokes, peppers, and fancy pants bologna. Get a nice loaf and slather on the mayo without a care in the world. THIS IS TORTURE."
List of Ingredients
For the roasted garlic mayo:
◦ 15 cloves Stovetop Roasted Garlic (recipe follows)
◦ cup mayonnaise
◦ 1 tablespoon Dijon mustard
◦ teaspoon freshly ground black pepper
◦ Kosher salt
For the sandwich:
◦ 1 round sourdough loaf (1 to 1 pounds)
◦ 8 to 10 ounces sliced provolone, mozzarella, or any cheese you want
◦ 1 (12-ounce) jar fire-roasted peppers, drained and patted dry
◦ 6 to 8 ounces thinly sliced mortadella
◦ 6 to 8 ounces thinly sliced salami
◦ 1 (12-ounce) jar marinated artichoke hearts, drained (but not rinsed), and finely chopped
◦ 4 whole pepperoncini, patted dry and sliced
◦ 10 basil leaves
◦ Kosher salt and freshly ground black pepper
Recipe
Make the mayo:
Combine the garlic, mayo, mustard, and pepper in a cup and whiz with a stick blender until smooth (or chop the roasted garlic really small and mix it in a bowl). Season with salt to taste.
Make the sandwich:
Cut off the top 2 inches or so of the bread. Hollow out the bread, scooping out the insides with your hands and making sure to leave inch on the sides and bottom so it can hold the fillings. Reserve the bread insides for another purpose, like bread crumbs.
Spread the inside of the hollowed-out bread generously with the roasted garlic mayo, but save some for the top, too. Then start layering your ingredients: a layer of cheese, a layer of roasted peppers, some of the meats, half the chopped artichokes and pepperoncini, seasoning the vegetables with salt and pepper and throwing in the basil leaves wherever you like. Fill up the bread with as much meat, cheese, peppers, artichokes, and pepperoncini as it can hold. Make sure the sandwich is really packed with the fillings, pressing down with your hands if you need to make room for more layers. Spread the reserved bread top with the rest of the roasted garlic mayo and press the top onto the fillings so it just looks like the original round loaf. Wrap the whole thing tightly in plastic wrap and let it sit for 2 hours (put in the fridge if you're going to let it hang out for longer than that). Cut into wedges and serve.
Serves 6 to 8
❧ Stovetop Roasted Garlic & Garlic Oil:
"This recipe is also in my first book, but if you don't already have it, I'm going to include it here because you need it in your life."
◦ 2 cups olive oil
◦ 30 large or 40 medium cloves peeled garlic (about 1 cups)
Combine the oil and garlic in a small saucepan. Turn the heat on medium-low and let the oil heat up slowly. The garlic will sizzle after 10 or 15 minutes. Cook the garlic until it turns golden brown but stays really soft, 30 to 40 minutes longer (if it gets dark or develops a bubbly, sort-of-hard outer layer, turn the heat down). Turn off the heat and let the garlic cool in the oil.
Strain the garlic from the oil and keep each one refrigerated separately in tightly sealed containers. Before using the oil, let it come to room temperature or put the jar in a bowl of warm water for 1 minute to liquefy if need be.
Makes about 1 cup garlic cloves and 2 cups oil
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