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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Introduced to America by Italian shipyard workers during WWI. Traditionally made with Italian cold cuts and cheese. Ingredients:
2 teaspoons extra-virgin olive oil |
1 teaspoon balsamic vinegar |
salt |
fresh ground black pepper |
1 (6 -8 inch) italian rolls, sliced lengthwise down the middle (can use french roll) |
2 teaspoons mayonnaise (optional) |
2 thin slices soppressata |
3 thin slices prosciutto, preferably imported from italy |
2 thick slices fresh buffalo mozzarella cheese |
1/8 cup yellow onion, chopped finely (or sliced paper thin) |
1/4 cup shredded romaine lettuce or 1/4 cup iceberg lettuce |
2 thick slices tomatoes |
2 teaspoons sliced pepperoncini peppers (optional) |
4 basil leaves |
Directions:
1. In a small bowl, whisk together the oil, vinegar, salt and pepper to taste; set aside.
2. Spread mayo (if using) inside roll, then drizzle with half the oil-vinegar mixture.
3. Layer soppressatta, prosciutto, and mozzarella inside roll.
4. Add onions, lettuce, tomato, pepperoncini, and basil.
5. Drizzle with remaining oil-vinegar mixture.
6. Close sandwich and dig in.
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