Hello old friend. It’s been too long. You look good. I’ve gotten sidetracked. Dedicated to extensive assignment, with hopes and a bursting appetite to come back rapidly to you.
And I’ll tell you one thing. When I do, our love affair is perfect. It’s always worth it.
It reminds me of someone. No…
Of something.
A sandwich.
The other day I was watching that ‘Friends’ episode where Joey looses regard for his own life in order to save his precious sandwich. I have never craved a sub so bad in my life. Anyway, I go about my day with mindless thoughts of mayo dripping down my chin and what it must be like to sink my teeth into some gooey, artesian loaf blanketed in a bed of mozz and roasted reds.
A few days later I meet this handsome Cuban I know for lunch. And that’s when I saw him. An Italian.
The perfect specimen. Special of the day? I’ll say.
Cuban or Italian? I’ll take both please.
Let me tell you about him.
The bread: Just as described, crusty on the outside with soft, pillowy innards that cradle all the aforementioned bits.
The meat: Prosciutto cotto* and freshly sliced hard salami. Pork, yes, juicy, succulent pork in so many forms.
The cheese: Pulled fresh mozzarella thoughtfully laid on the bottom of the meat so as to sink into the bread. And more, thoughtfully laid on the top by me.
The sauce: A delicate balance of sweet roasted red peppers, basil and garlic that flatters the sum of its parts.
This is first date kinda sandwich – if you’re a caveman. Not one bite stayed put and the floor around me must have looked like a pack of rabid wolves were eating there. But not one bite did disappoint.
Just like that old love affair.
Until next time, mi amor.
Ingredients
- 4 good quality, fresh hoagie rolls
- 1/4 red onion, sliced thinly
- 1 package (about 16 slices) hard salami
- 1 package (about 8 slices) prosciutto cotto
- 1/2 log of fresh mozzarella, ripped
- 2 tomatoes, sliced thinly
- 1/3 jar roasted red peppers, sliced
- 8-10 leaves butter lettuce
- 1/2 cup mayonnaise
- 15 basil leaves/stems
- 1/3 cup good olive oil
- Pinch of salt (I like maldon)
- 1/2 tsp garlic powder
Method
Combine the mayo, basil, oil, garlic powder and salt in a food processor and blend to create your aioli. Taste and refrigerate. You can make this a day ahead of time, if you like.
Cut open the hoagies and begin the layering process.
Spread half the aioli on each bottom and half of the mozzarella. Then top with ham, red peppers, lettuce, tomato, onion, salami, and the rest of the mozz and aioli go on the top.
*Prosciutto cotto is cooked ham, not to be confused with prosciutto crudo which is salt and air cured.
What’s your favorite sandwich? “Not” a Philly Cheesesteak? Maybe Ricotta, Herb and Meatball Sliders? How about Steak Sandwiches with Onion Compote and Zinfandel Mushrooms? Or Sesame, Garlic Broccoli Grilled Cheese? No no, I know, it’s the Fried Pickle Cuban Sandwich.
