Chief Longwind Of The North
Certified/Certifiable
There is this little drive-in restaurant that's been in my home town since the 1950's, called The West Pier Drive-In. It is famous for it's way above average butgers, fries, amazing shakes/malts, and other great foods. But what put it on the map as the place to go was it's cold-cut Italian Sub. I've since found a similar recipe from New Orleans called a muffaletta. Here;s how it was made at West Pier.
Ingredients:
3 slice Mortadella
5 slices good soprasseta
3 slices prosciutto, or thin sliced ham
3 slices Provolone Cheese
Very thin slice fresh, sweet onion
4 thin slices ripe tomato
Chopped black olives
Shredded iceberg lettuce
Fruity Extra-Virgin Olive Oil
Super-soft hoagie roll, with thin crust
The order in which you build the sandwich is important to balance the flavors, and help it all hold together properly.
Soak the onions in ice water for ten minutes to remove some of the bite.
Drizzle oil on bread. Layer on the meats to cover. Spread the chopped black olives on top of the neat. Place the onions on top of the olives, followed by the tomato. Finally, put on the cheese, and shredded lettuce. Wrap in plastic wrap and place in fridge for 3 to four hours for the best sandwiches, or you can eat it right away. If allowed to sit in the fridge, the flavors permeate each other to make the best subs ever.
My favorite Italian sub is:
Super soft sub bun, with thin crust
slices of hard salami to cover
slices of pepperoni to cover
hot capicoal to cover
chopped black olives
thin slices of sweet vidalia onion
Extra-Virgin Olive oil
Shredded iceberg lettuce
Build as you did the previous sandwich. Leave off the lettuce. Place in a 425 degree, f. toaster oven for seven minutes, to crisp the crust, and melt the cheese. Remove and put the lettuce on. Enjoy hot. Oh this is such a great sandwich, if you like spicy.
IMHO, both of these are way better than anything you can get at Subway, or Jimmy-Johns. Plus, you can change the recipes to your own tastes.
Seeeeeeeya; Chief Longwind of the North
Ingredients:
3 slice Mortadella
5 slices good soprasseta
3 slices prosciutto, or thin sliced ham
3 slices Provolone Cheese
Very thin slice fresh, sweet onion
4 thin slices ripe tomato
Chopped black olives
Shredded iceberg lettuce
Fruity Extra-Virgin Olive Oil
Super-soft hoagie roll, with thin crust
The order in which you build the sandwich is important to balance the flavors, and help it all hold together properly.
Soak the onions in ice water for ten minutes to remove some of the bite.
Drizzle oil on bread. Layer on the meats to cover. Spread the chopped black olives on top of the neat. Place the onions on top of the olives, followed by the tomato. Finally, put on the cheese, and shredded lettuce. Wrap in plastic wrap and place in fridge for 3 to four hours for the best sandwiches, or you can eat it right away. If allowed to sit in the fridge, the flavors permeate each other to make the best subs ever.
My favorite Italian sub is:
Super soft sub bun, with thin crust
slices of hard salami to cover
slices of pepperoni to cover
hot capicoal to cover
chopped black olives
thin slices of sweet vidalia onion
Extra-Virgin Olive oil
Shredded iceberg lettuce
Build as you did the previous sandwich. Leave off the lettuce. Place in a 425 degree, f. toaster oven for seven minutes, to crisp the crust, and melt the cheese. Remove and put the lettuce on. Enjoy hot. Oh this is such a great sandwich, if you like spicy.
IMHO, both of these are way better than anything you can get at Subway, or Jimmy-Johns. Plus, you can change the recipes to your own tastes.
Seeeeeeeya; Chief Longwind of the North
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