Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Original Italian Sandwich

Name: Original Italian Sandwich
Yield: 1 sandwich, 4 oz (120 g) meat and cheese filling
Cuisine: Italian
Ingredients: 1 8-in. (20-cm) crisp-crusted long roll or ⅓ baguette; 1 fl oz (30 mL) Balsamic Vinaigrette, in multi-tip squeeze bottle; ¼ oz (7 g) Thin-sliced onion; 2 slices (1 oz/30 g total) Vine-ripe tomato, halved into semicircles; 1 oz (30 g) Sharp provolone cheese, sliced; 1½ oz (45 g) Shredded iceberg lettuce; 1½ oz (45 g) Sliced Genoa salami; 2 Frilled sandwich picks; 1 tbsp (15 mL) Hot or sweet pickled peppers; 1½ oz (45 g) Sliced boiled ham

Hero, Hoagie, Sub

Preparation info

1
sandwich, 4 oz 120 g ) meat and cheese filling

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

1 8-in. (20-cm) crisp-crusted long roll or ⅓ baguette<

Europe
Americas
Italy
United States
Lunch
Main course
Sandwich
Mediterranean

Method

Procedure

Finishing

Prepare according to the Procedure for Assembling Hollowed Long Roll Sandwiches. Apply half the dressing to the roll and half to the internal garnish. Include the pickled peppers in the sandwich or serve on the side.