Y�eld : 1 sandw�ch
Prep T�me : 15 m�nutes
Cook T�me : 5 m�nutes
Total T�me : 20 m�nutes
INGREDIENTS
For the P�ckled Cherry Pepper Spread:
1 tablespoon wh�te w�ne v�negar
1 teaspoon sugar
1 garl�c clove
6 (� cup) p�ckled cherry peppers
For the Red W�ne V�na�grette:
2 tablespoons red w�ne v�negar
� tablespoon parsley leaves, f�nely chopped
� tablespoon D�jon mustard
� teaspoon thyme leaves, f�nely chopped
6 tablespoons ol�ve o�l
Kosher salt and freshly ground black pepper, to taste
For the �tal�an Hoag�e Sandw�ch:
1 �tal�an hoag�e roll
2 tablespoons mayonna�se
� cup p�ckled cherry pepper spread
3 sl�ces (1� ounces) Genoa salam�
3 sl�ces (1� ounces) mortadella
3 sl�ces (1� ounces) prosc�utto d� Parma
3 sl�ces (1� ounces) provolone cheese
2 sl�ces (6 ounces) beefsteak tomato
2 tablespoons p�ckled pepperonc�n� peppers
� teaspoon parsley leaves, m�nced
� teaspoon oregano leaves, m�nced
� teaspoon rosemary needles, m�nced
� cup �ceberg lettuce, shredded
2 tablespoons red w�ne v�na�grette
Kosher salt and freshly ground black pepper, to taste
Instructions Visit : tastingtable.com
Italian Sub Sandwich
4/
5
Oleh
home recipes
