Italian grinder sandwich
6
Easy
20 minutes
10 minutes
A loaded Italian grinder sandwich piled with salami, smoked turkey and provolone, baked until the bread is toasty and the cheese melts. A crunchy salad of shredded lettuce, pickled red onion and roasted garlic mayo goes on top before it closes. Serve with a bowl of minestrone soup and truffle and parmesan crisps for a proper meal. An easy sharing dinner that turns a weeknight into something worth sitting down for.
Ingredients
Method
-
For the salad:
- 1/2 cup Woolworths roasted garlic mayonnaise
- 2 heads Crunchita® lettuce, shredded finely
- 90 g Woolworths pickled red onion petals plus 1 T brine
- 1 t dried oregano
- sea salt and black Pepper, season to taste For the sandwich:
- 1 full French baguette
- 70 g Woolies Salame Milano
- 125 g Woolworths wafer thin sliced smoked turkey roll
- 8 slices provolone full-fat semi-hard cheese slices
- 1 slicing tomato, thinly sliced
- 60 g grated medium-fat hard cheese
- sea salt and black Pepper, season to taste To serve:
- 250 g Woolworths minestrone chunky soup
- 125 g Woolworths hand-cooked truffle and parmesan potato crisps
Method
Ingredients
1. Preheat oven to 200°C. Season tomato slices with a little sea salt and pepper.
2. Slice bread in half lengthwise and place bread on a sheet pan. Pile on deli meats on the one half and cheese on the other half. Toast the sandwiches in the oven for 5–6 minutes until the bread is toasty, the cheese is melted and meats are warmed through.
3. Combine all the salad ingredients together to make the salad, season to taste with sea salt and black pepper.
4. Remove sandwiches from the oven and sprinkle over half the hard cheese. Add the seasoned tomato slices to the top of the baked deli meats, top with the grinder salad. Sprinkle with the rest of the hard cheese and the close each sandwich.
5. Slice and serve with heated Minestrone Chunky Soup and Truffle and Parmesan Potato Crisps.
There are no comments yet.
Comments