Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Super Submarine Sandwich with Olive-Pepper Relish

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Super Submarine Sandwich with Olive-Pepper Relish

Article excerpt

This sandwich improves as it chills out in the fridge. The olive-pepper relish soaks into the bread and all the flavors blend together. Switch up the meats if you like but make sure they are thinly sliced, and not shaved.

Olive-pepper relish

1 cup pitted, drained Kalamata olives

cup sliced, drained, hot pickled banana peppers

cup extra-virgin olive oil

1 tablespoon red wine vinegar

Submarine

1 loaf ciabatta bread

6 ounces thinly sliced prosciutto

6 ounces thinly sliced hot or mild sopressata

6 ounces thinly sliced capicola, ham or mortadella

4 ounces thinly sliced Genoa salami

8 ounces sliced mild provolone cheese

6 small tomatoes, thinly sliced

? cup red onion slices

For the relish: Add all ingredients in food processor and pulse until coarsely chopped, but not pureed. …

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