YOUR SOLIN GENERATED RECIPE
Italian Deli Meat Sandwich
Artisan sourdough roll layered with nitrate-free deli meats and sharp provolone, topped with a zesty herb vinaigrette and crisp, peppery arugula.
INGREDIENTS
0.5 medium sourdough roll
4 oz roasted turkey breast
0.5 oz prosciutto di parma
0.25 oz uncured genoa salami
0.5 slice provolone cheese
1 cup baby arugula
2 slice tomato
1 tbsp red onion
1 tbsp sliced peperoncini
0.5 tsp extra virgin olive oil
1 tsp red wine vinegar
0.25 tsp dried oregano
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Slice the sourdough roll in half lengthwise and lightly scoop out some of the bread from the top half to make room for the fillings.
Layer the roasted turkey breast, prosciutto, and salami onto the bottom half of the roll.
Place the provolone cheese over the meats and add the tomato slices and thinly sliced red onion.
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, sea salt, and black pepper.
Toss the baby arugula with half of the vinaigrette and place it on top of the onions.
Add the peperoncini and drizzle the remaining vinaigrette over the top of the vegetables.
Close the sandwich, press down firmly to meld the flavors, and slice diagonally before serving.