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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

DIVE! Sicilian Sub-Rosa Recipe

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This recipe for DIVE! Sicilian Sub-Rosa is from Angelique's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Vinaigrette
Ingredients:  
Ingredients:  
½ c Light Olive Oil
2 T Red Wine Vinegar
1 tsp Lemon Juice
Dash Ground Black Pepper
Dash Salt
Dash Garlic Powder
Directions:
Directions:
Mix the vinaigrette ingredients together in a small bowl and add the sliced and separated red onion rings to the bowl. Let the onions marinate for a couple of hours or overnight.
 

Sub-Rosa
Ingredients:  
Ingredients:  
1/4 Red Onion Rings, thinly sliced and separated
1 14-in Baguette
2 Leafs Green Leaf Lettuce
4 Slices Prosciutto
4 Slices Capocollo
4 Slices Mortadella
4 Slices Genoa Salami
4 Slices Provolone Cheese
Roasted Red Peppers
6 Tomato Slices
Directions:
Directions:
When the onion are ready, slice open the baguette and cut into two (2) 7-inch sections, without cutting all the way through. Brush a generous amount of the vinaigrette on the faces of the baguettes.

Put a leaf of lettuce on each baguette. Arrange 2 slices of prosciutto on each baguette over the lettuce. Stack two (2) slices of capocollo, then two (2) slices of mortadella, Genoa salami, and provolone. Arrange roasted red peppers on the porvolone cheese and then the tomato slices.

Remove the red onion from the vinaigrette and spread them on top of the tomatoes. Close the sandwich and use toothpicks to keep it closed to serve.

If you want the sandwich hot, before you close, put in preheated 450ºF oven for four (4) minutes and then broil for two (2) minutes. Cheese should melt slightly and bread will become slightly browned. Close sandwich with toothpicks.

Cut sandwich in half to serve.
Number Of Servings:
Number Of Servings:
2 subs

 

 

 

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