Name: The Big Bread Sandwich
Yield: 10 to 12 portions
Ingredients: Approximately 5 tablespoons chopped fresh Italian (flat-leaf) parsley; 1 cup sliced pitted black olives; ½ teaspoon ground black pepper, plus additional to taste; ¼ teaspoon salt, plus additional to taste; 6 hot Italian sausages, cut lengthwise into halves; 6 sweet Italian sausages, cut lengthwise into halves; Approximately 2 tablespoons olive oil; 4 red bell peppers, cored and cut into thin strips; 3 green bell peppers, cored, seeded, and cut into thin strips; 2 bunches of arugula (about 2 cups), rinsed, dried, and stemmed; 1 cup ricotta cheese; 1 recipe Marinated Eggplant Livia; ¼ cup grated Romano cheese; 8 thin slices of fontina cheese; Dried oregano, to taste; 1 cup Garlic-Anchovy Dressing; 16 very thin slices of prosciutto; 10 plum tomatoes, cut horizontally into 1-inch slices; 1 loaf of Big Bread

Preparation info

10 to 12
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

1 loaf of Big Bread
3 green bell peppers, cored, seeded, and cut into thin strips
4 red bell pe

Main course

Method

Slice the bread horizontally into 4 slices 1 inch thick.
Sauté the green and red peppers in about 2 tablespoons olive oil, together with the sweet and hot sausages, until the peppers and sausages are browned. Add salt and pepper to taste. With a slotted spoon transfer the sausages and peppers to the bottom layer of bread, topping with sliced black olives, 2 tab

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Ingredients

Method

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