Hoagie with Mixed Deli Meats.
This sandwich is not for the fainthearted. Loaded with the salty cured meats that sandwich dreams are made of and accompanied by all of the right accoutrements, this hoagie roll from is pretty much the ideal lunch. The mustard spread mixes with the mayonnaise to create a creamy, tangy and rich sensation with every bite. Tangy drops of red wine vinegar from the vinaigrette cut through the fat of the mayo and cheese. And even though each ingredient has a loud personality, you can still taste every single one.
Ingredients
1 small hoagie
2 tbsps feta cheese
2 slices pastrami (thinly sliced)
2 slices bresaola
2 slices mortadella
2 slices capicola
2 slices prosciutto
1 handful arugula
drizzle olive oil
drizzle red wine vinegar
1 tablespoon mustard
1 tablespoon mayonnaise
sea salt
black pepper
Instructions
Halve the baguette lengthwise, and spread mayonnaise and mustard.
Add all meats, except the bresaola, one on top of the other.
Rinse the arugula, pat dry, and remove the hard stems then lay ontop of meats.
Add arugula, then redwine vinegar and olive oil.
Sprinkle feta cheese and add the bresaola.
Season with salt and pepper, and place the top half of the baguette on top.
Enjoy!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good sandwich page.
Hoagie with Mixed Meli Meats