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Super Bowl Super Sandwich

Source of Recipe


Adapted from "Feasts Afloat"






List of Ingredients



• -- Vinaigrette --
  
• 2 Tbsp red wine vinegar
  
• 1 to 2 large garlic cloves, peeled, crushed, or finely minced
  
• 1 tsp Dijon mustard
  
• 1 Tbsp finely chopped red onion or shallot
  
• 1/2 tsp dried oregano or marjoram
  
• Salt and pepper to taste
  
• All-purpose seasoning (optional)
  
• 2 Tbsp finely chopped fresh parsley
  
• 1/2 cup olive oil
  
• 1/4 tsp crushed red pepper
  
• .
  
• -- Sandwich --
  
• 1-pound loaf of a long hearty bread, such as Vienna
  
• Freshly ground black pepper
  
• 1 jar (7.5-ounce) marinated artichoke hearts, drained, chopped (optional)
  
• 1 small red onion, peeled, thinly sliced
  
• 3/4 pound provolone cheese, thinly sliced
  
• 1/2 pound sliced salami
  
• 1/2 pound sliced ham
  
• Leaf lettuce leaves, washed, patted dry
  
• 3 firm-ripe tomatoes, washed, thinly sliced
  






Instructions



1. To prepare the vinaigrette:
   In a jar with a tight-fitting lid, combine all of the vinaigrette ingredients and shake well to mix them. Taste and adjust seasoning, as needed. Let the vinaigrette stand for at least an hour before using it.
   
   
2. To prepare the sandwich:
   Slice the bread lengthwise, without cutting totally through it, so that the bread is hinged. Pull out the soft inner crumbs from the loaf (from both bottom and top), making a slight hollow, and brush the inside generously with the vinaigrette. Season the inside with black pepper. On the bottom, spread out the artichoke hearts and top them with the onions. Brush them with a little vinaigrette. Place a layer of cheese slices, and brush them with a little vinaigrette. Next, layer the salami and ham, and brush them with vinaigrette. Top the cold cuts with lettuce and tomato slices, and drizzle them with any remaining vinaigrette. Close the sandwich and wrap it tightly in plastic wrap, then wrap it again in foil.
   
   
3. Put the sandwich under 10 pounds or so of weight for at least 1 hour, or longer, to distribute the flavors and moisture throughout the bread. To serve, cut the loaf crosswise into manageable slices.
   
   Serves 8