Monday, November 9, 2015

Half-time Hoagie

Sandwiches are the quintessential football food. And, when you're hosting a bunch of dudes for the biggest game of the year, it's crucial to serve dishes that can feed an army! Enter this sandwich. It's piled high with meat. It has a kick of heat from the peppers. It has the perfect crunch from the toasted bread. And it can be switched up to suit the tastes of your entire party. Serve it on a large cutting board and let your guests cut off their own.  Bonus, it even keeps in the fridge for a day or two without getting too soggy, thanks to the toasted bread!

3 tablespoons butter
3 cloves garlic, minced
1 tablespoon parsley
1 loaf ciabatta, halved length-wise
1/3 cup mayonnaise
1/2 pound thinly sliced deli turkey
1/2 pound thinly sliced deli ham
1/4 pound thinly sliced salami
1/4 pound thinly sliced provolone
salt and freshly ground black pepper
1 cup shredded lettuce
1/4 cup sliced hot banana peppers, drained
1/4 cup thinly sliced red onion

Preheat the broiler.

In a small skillet over low heat, melt the butter with the garlic. Continue to cook over low heat until the garlic begins to soften, 2-3 minutes. Add the parsley and cook another minute. Remove from heat and spread on the inside of both pieces of ciabatta. Place under the broiler and toast until golden. Let cool.

Spread the mayonnaise on the bread. Layer the turkey, ham, salami, and provolone on the bottom half of the bread. Sprinkle with salt and pepper. Top with lettuce, peppers, and onion. Cover with top half of bread. Wrap tightly in foil and place a heavy skillet (I used a cast iron griddle pan) on top. Let sit 30 minutes.

Slice and serve.

3 comments:

  1. Love your recipes. Shared on Facebook. :) Linda @Crafts a la mode

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  2. Your Hoagie looks fantastic! Your recipe is awesome, I have pinned it. We really enjoy you sharing with Full Plate Thursday and hope to see you again soon!
    Miz Helen

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  3. This sounds perfect for any time of the year! :)

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