Hobie™ Recipe

Whisk dressing

In a medium bowl or a jar with a lid, combine the red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried basil, sugar (or honey), salt and pepper. Whisk or shake until combined.

Slowly stream in the olive oil while whisking (or add oil to jar and shake vigorously) until the dressing emulsifies. Taste and adjust seasoning: add more salt, pepper or vinegar as desired. Set aside to let flavors meld (5–10 minutes).

If toasting is desired, heat a skillet or griddle over medium heat. Lightly butter the cut sides of the roll. Toast cut-side down in the skillet until golden and crisp, 1–2 minutes. Alternatively, warm the whole roll in a 350°F (175°C) oven for 5–7 minutes.

While bread is warming, lay out the salami and pastrami slices. If you prefer warmed meat, quickly sear the pastrami and salami in the hot skillet for 30–60 seconds per side until just warmed and slightly caramelized—do not overcook.

Place the provolone slices on top of the hot meat so the cheese softens and begins to melt (about 30 seconds). Remove from heat.

Toss the shredded lettuce with about 1 tablespoon of the prepared Italian dressing to lightly dress the lettuce (this prevents the sandwich from getting soggy while adding flavor).

Open the toasted roll and place the warmed salami and pastrami with melted provolone along the bottom half in an even layer.

Top the meat and cheese with the lightly dressed shredded lettuce, tomato slices, and red onion rings. Add pepperoncini halves if using.

Drizzle 1–2 tablespoons of the remaining Italian dressing evenly over the fillings (adjust to taste). Season the tomato and onion lightly with the remaining 1/4 tsp salt and 1/4 tsp black pepper (or to taste).

Close the sandwich, press gently, then cut in half on a diagonal. Serve immediately.