SANDWICH - Mortadella and Soppressata Sub with Parsley and Peppers :]>

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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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