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Sub Sandwiches a la LaValle Recipe

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This recipe for Sub Sandwiches a la LaValle, by , is from Mia Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marianne
Added: Tuesday, April 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 loaves ciabatta bread, sliced lengthwise
1/2 lb. capocolla
1/2 lb. hard salami
1/2 lb. mortadella
1/2 lb. PepperButt
1 lb. Provolone Cheese, sliced thin
4 tomatoes, sliced thin
1 cup artichoke hearts, drained and chopped
2 red onions, sliced thin, soaked in ice water for 1/2 hour and dried
Romaine Lettuce hearts
evoo, about 1/2 cup
salt pepper
zest of 2 lemons
1 cup Hellmans Mayo
1/2 cup fresh basil, chopped
fresh ground pepper
gray salt

Directions:
Directions:
Lay the bread on a cutting board. Mix the mayo, salt, pepper and basil till combined. Spread half on the bottom of the loaves and half on the top. Layer the meats and the cheese and top with the sliced tomatoes and the onions. Top with Romaine lettuce leaves. Mix the evoo, seasonings and the lemon zest together. Drizzle over the sandwiches and top with the other half of the bread.
Wrap in foil or plastic wrap and chill for at least 2 hours.
Cut in pieces to serve. Place on platter and serve with roasted red peppers on the side.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This is a fabulous dish for a party, picnic or just getting together with the girls. (or guys). Experiment with this using meats and veggies of your choice. It really is delizioso

 

 

 

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