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SANDWICH - Mortadella and Soppressata Sub with Parsley and Peppers :]>
Nb persons: 6
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Mortadella and Soppressata Sub with Parsley and Peppers Recipe from the Tasting Table Test Kitchen INGREDIENTS 3 oil-packed anchovy fillets, drained | |
¾ cup | mayonnaise |
½ cup | loosely packed basil leaves |
3 tablespoons | extra virgin olive oil |
1½ tablespoons | Dijon mustard |
1 tablespoon | lemon juice |
½ teaspoon | lemon zest |
Salt, to taste | |
pepper, to taste | |
¾ pound | mortadella, thinly sliced |
½ pound | spicy soppressata, thinly sliced |
⅓ pound | aged Gouda cheese, thinly sliced |
1 cup | peppadew peppers, roughly chopped |
1 cup | packed parsley leaves |
1 12-inch | long Italian bread with sesame seeds, split lengthwise, hollowed out and toasted |
DIRECTIONS
1. In a food processor, blend the anchovy, mayonnaise, basil, olive oil, mustard, lemon juice and zest until smooth. Season with salt and pepper to taste. Transfer to a small bowl and set aside.
2. Using a small spatula spread the anchovy-basil-mayonnaise on both sides of the bread. Layer the bottom half of the bread with the mortadella, soppressata, gouda, peppadew peppers and parsley. Top with the other half of the bread. Cut into 6 sections. Serve.
Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/17153/The_Perfect_Recipe_for_an_Italian_Sub.htm#ixzz3pDV42DN6
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