Name: Carmine's Italian Restaurant - Las Vegas Hot Italian Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 each long garlic hero rolls or Italian sandwich rolls; 6 tbs unsalted butter, softened; 4 cloves garlic cloves, minced; 2 tbs fresh parsley, finely chopped; 2 tbs extra-virgin olive oil; 12 oz soppressata slices; 8 oz mortadella slices; 8 oz provolone cheese slices; 1 cup jarred roasted red peppers, drained and sliced into strips; 1 cup hot pickled cherry peppers, thinly sliced (adjust for heat); 0.5 each red onion, thinly sliced (optional); 2 tsp dried oregano; 0.5 tsp salt; 0.5 tsp freshly ground black pepper; 2 tsp red wine vinegar (for finishing); 6 cups romaine lettuce (for Caesar); 0.5 cup Caesar dressing; 0.25 cup parmesan cheese, shaved; 4 cups mixed salad greens (for mixed green salad); 1 cup cherry tomatoes, halved; 3 tbs simple vinaigrette (olive oil, vinegar, salt, pepper)

Method

Garlic Bread Preparation

Make garlic butter

In a small bowl, combine the softened butter, minced garlic, chopped parsley, 1 tablespoon olive oil, dried oregano, salt and black pepper. Mix until smooth and well combined.

Prepare rolls

Slice each hero roll lengthwise, leaving a hinge if desired. Spread about 1.5 tablespoons of the garlic butter mixture evenly on the cut side of each half (about 3 tablespoons per roll total).

Grill or toast

Preheat a grill pan or oven broiler to medium-high (grill) or broil. If using a grill pan, brush the outside of each roll with remaining 1 tablespoon olive oil. Place rolls cut-side down on the hot grill or under the broiler for 1–3 minutes, until the butter is melted, edges are crisp and lightly browned. Remove and set aside.

Filling & Assembly

Warm the cured meats

Heat a large skillet over medium-high heat (no additional fat required if skillet is nonstick). Working in batches, lay soppressata slices in a single layer and cook 30–60 seconds per side until edges are slightly crisp and the fat starts to render. Transfer to a plate. Quickly sear mortadella slices 20–40 seconds per side just to warm and slightly brown. Remove to the same plate.

Layer the sandwich

Open each toasted roll. On the bottom half layer 3 oz (about 3 slices) warm soppressata, 2 oz mortadella folded to fit, then 2 oz provolone slices. Add roasted red pepper strips evenly (about 1/4 cup per sandwich), then a generous spoonful of hot cherry pepper slices (about 1/4 cup) — adjust for desired heat. Add thin slices of red onion if using.

Melt cheese

If you prefer the cheese melted, place assembled open-faced sandwiches under a hot broiler or back on the warm skillet, cover loosely with a lid for 30–60 seconds until provolone softens and just begins to melt. Watch carefully to avoid burning peppers or bread.

Finish and close

Drizzle each sandwich filling with about 1/2 teaspoon red wine vinegar to brighten flavors and sprinkle a pinch of extra dried oregano. Place the top half of the roll over the filling and press gently. Let rest 1 minute, then cut each hero in half on the diagonal.

Optional Salad Sides

Caesar side

Toss romaine lettuce with Caesar dressing to coat (about 2 tablespoons dressing per serving). Top with shaved parmesan and serve alongside the sandwich.

Mixed green side

Toss mixed salad greens and cherry tomatoes with simple vinaigrette (about 1 tablespoon per serving). Adjust seasoning with salt and pepper and serve alongside the sandwich.

Serving

Serve each Hot Italian hero hot, with the chosen side (Caesar or mixed greens). Note: contains gluten, dairy and pork.