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Little Italy Sandwich Recipe

Name: The Modern Rotisseries Little Italy Sandwich Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 each rustica roll (or ciabatta/rustic Italian roll); 1.5 cups mixed salad greens (spring mix or arugula + red leaf); 1 each tomato, ripe (medium), sliced 1/4" thick; 3 slices sliced salami (deli-style, mild or spicy per preference); 3 slices Black Forest ham, thinly sliced; 3 tbsp roasted red peppers, julienned (jarred or home-roasted); 6 each kalamata olives, pitted and halved; 2 tbsp parmesan cheese, thin shavings or grated; 1 tsp olive oil (for toasting roll); 1 tsp salt; 1 tsp black pepper, freshly ground; 3 tbsp roasted red bell pepper (jarred or home-roasted), chopped; 2 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; 1 tsp fresh lemon juice; 0.5 tsp Dijon mustard; 0.5 tsp honey or agave; 0.25 tsp garlic, minced; 0.25 tsp salt; 0.125 tsp black pepper; 1 tsp water (to adjust consistency)

Inspired by The Modern Rotisserie

Time15m

Serves1

mixed greens, sliced tomatoes, salami, black forest ham, roasted red peppers, kalamata olives, parmesan cheese and accompanied with a shot of our roasted red pepper vinaigrette on a rustica roll.

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Ingredients

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Sandwich

1 each rustica roll (or ciabatta/rustic Italian roll)

1 1/2 cups mixed salad greens (spring mix or arugula + red leaf)

1 each tomato, ripe (medium), sliced 1/4" thick

3 slices sliced salami (deli-style, mild or spicy per preference)

3 slices Black Forest ham, thinly sliced

3 tbsp roasted red peppers, julienned (jarred or home-roasted)

6 each Kalamata olives, pitted and halved

2 tbsp parmesan cheese, thin shavings or grated

1 tsp olive oil (for toasting roll)

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

Roasted Red Pepper Vinaigrette (shot)

3 tbsp roasted red bell pepper (jarred or home-roasted), chopped

2 tbsp extra-virgin olive oil

1 tbsp red wine vinegar

1 tsp fresh lemon juice

1/2 tsp Dijon mustard

1/2 tsp honey or agave

1/4 tsp Garlic, minced

1/4 tsp Celtic sea salt

1/8 tsp black pepper

1 tsp water (to adjust consistency)

Method

Sandwich

Prepare roll

Slice the rustica roll horizontally, leaving one side attached if preferred. Brush the cut interior lightly with 1 tsp olive oil. Toast in a skillet or oven at 375°F (190°C) for 3–5 minutes until golden and slightly crisp. Remove and set aside.

Season tomatoes and greens

Arrange the mixed greens in a small bowl and toss very gently with a pinch (about 1/8 tsp) of salt and a few grinds of black pepper to taste. Lightly season the tomato slices with a light pinch of salt (about 1/8 tsp) and a few grinds of black pepper.

Assemble meat and peppers

On the bottom half of the toasted roll, layer the 3 slices of salami flat, then top with the 3 slices of Black Forest ham, slightly folded to add volume. Distribute the 3 tbsp julienned roasted red peppers evenly over the meats.

Add olives and greens

Scatter the 6 halved Kalamata olives over the peppers. Pile the lightly seasoned mixed greens on top of the olives and meats so they sit slightly above the roll edges.

Finish with tomato and parmesan

Place the seasoned tomato slices over the greens (or under, if you prefer less sogginess). Sprinkle 2 tbsp of shaved or grated Parmesan evenly over the sandwich. Grind a bit more black pepper over the top if desired.

Close and press

Place the top half of the roll over the fillings. If desired, press lightly and cut the sandwich in half on the diagonal. Serve immediately with the vinaigrette shot on the side for dipping or drizzling.

Roasted Red Pepper Vinaigrette (shot)

Combine the 3 tbsp chopped roasted red pepper, 2 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp honey, and 1/4 tsp minced garlic in a small jar or bowl.

Whisk vigorously (or blend with an immersion blender or small food processor) until emulsified and smooth. If the vinaigrette is too thick for a "shot" presentation, add up to 1 tsp water to loosen to a pourable consistency.

Taste and adjust seasoning with 1/4 tsp salt and 1/8 tsp black pepper as needed. Transfer into a small shot glass or ramekin (about 1–2 oz capacity) to accompany the sandwich.

To serve, either present the vinaigrette as a dipping shot on the side or drizzle 1–2 tsp over the sandwich just before eating to avoid soggy bread.