Name: Firefly Grill STLs Hot Italian Recipe
Cook time: 50 min
Total time: 50 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 12 slices thin-sliced pepperoni; 6 slices thin-sliced capicola (coppa); 6 slices thin-sliced Genoa salami; 3 slices provolone cheese slices; 0.25 unit red onion; 0.5 unit ripe tomato; 1 cup lettuce (crisp leaf or romaine), washed & dried; 6 rings pepperoncini, sliced; 2 tbs Dijon mustard; 1 tsp smooth stone-ground mustard; 2 tbs fresh orange juice; 0.5 tsp orange zest (finely grated); 1 tsp honey; 1 tsp olive oil; 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 2 cups brussels sprouts, trimmed and halved; 1 tbs olive oil; 0.25 tsp salt; 0.125 tsp black pepper; 1 cup russet or Yukon gold potatoes, peeled and cut into 1" cubes; 3 tbs whole milk (warmed); 1 tbs unsalted butter; 0.25 tsp salt; 0.0625 tsp black pepper; 1 unit Italian-style hero roll or ciabatta, split lengthwise; 1 tsp butter (softened) or olive oil for toasting

Method

Roasted Brussels Sprouts

Roast sprouts

Preheat oven to 425°F (220°C). Toss halved brussels sprouts with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper on a rimmed baking sheet in a single layer. Roast 18–22 minutes, turning once halfway, until deeply golden at the edges and tender. Remove from oven and set aside to cool slightly.

Mashed Potatoes

Cook potatoes

Place the cubed potatoes in a small saucepan and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook 10–12 minutes until tender and easily pierced with a fork. Drain well.

Finish mash

Return drained potatoes to the warm pot off the heat. Add 1 tablespoon butter and 3 tablespoons warmed milk. Mash to desired texture with a potato masher or fork. Season with 1/4 teaspoon salt and 1/16 teaspoon (a pinch) black pepper; taste and adjust. Keep warm until assembly.

Orange Mustard Glaze

Make glaze

In a small bowl whisk 2 tablespoons Dijon mustard, 1 teaspoon stone-ground mustard, 2 tablespoons fresh orange juice, 1 teaspoon honey, 1 teaspoon olive oil, and 1/2 teaspoon finely grated orange zest until smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust sweetness or acidity if needed. Keep at room temperature.

Sandwich Fillings

Prepare vegetables and cheese

Thinly slice the red onion into rings (use about 1/4 of an onion). Slice the tomato into 1/4-inch rounds. Rinse and spin the lettuce dry; pat leaves if needed. Lay out 3 slices of provolone and set aside.

Warm the cured meats (optional)

For a hot Italian style, heat a medium skillet over medium-high heat. Arrange pepperoni, capicola and salami in an overlapping layer and warm 30–60 seconds per side until edges slightly crisp and meats release some fat (do not overcook). Alternatively, briefly toast the assembled sandwich under a broiler in the final step to heat meats and melt cheese.

Bread & Assembly

Toast the roll

Lightly brush the cut faces of the roll with 1 teaspoon softened butter or a little olive oil. Place cut-side down in a skillet over medium heat or under a broiler until lightly golden, about 1–2 minutes. Remove from heat.

Assemble sandwich

Spread half of the orange mustard glaze evenly on the bottom half of the roll and the remaining half on the top half. On the bottom half layer the warmed pepperoni, capicola and salami, arranging to cover the bread. Top the meats with the provolone slices. Add tomato rounds, red onion rings, pepperoncini rings, and a cup of lettuce. If using roasted brussels sprouts, scatter 1/2–3/4 cup of the roasted sprouts evenly over the sandwich for a savory, caramelized element. Spoon or dollop 1/2 cup mashed potatoes down the center in a line (this creates the unique hot-Italian with mashed potatoes — spread slightly so it doesn't ooze out). Close the sandwich and press gently.

Melt & finish

If you prefer melted cheese and hotter filling, place the closed sandwich on a baking sheet and broil 2–3 minutes (watch carefully) until cheese softens and edges of bread are toasty. Remove and cut the sandwich into desired portions. Serve immediately with any extra roasted brussels sprouts and mashed potatoes on the side or as indicated in the sandwich.