YOUR SOLIN GENERATED RECIPE
Loaded Italian Deli Sandwich
Layered uncured meats and sharp provolone on toasted sourdough, finished with a zesty herb vinaigrette and crisp, peppery arugula.
INGREDIENTS
0.5 whole sourdough roll
5 oz roasted turkey breast
0.25 oz uncured Genoa salami
0.25 oz prosciutto di Parma
0.5 slice provolone cheese
0.5 cup baby arugula
2 slices tomato
1 tbsp red onion
1 tbsp pepperoncini
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 toast until the edges are golden.
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, sea salt, and black pepper to create the dressing.
Layer the roasted turkey breast, uncured Genoa salami, and prosciutto di Parma on the bottom half of the toasted roll.
Place the provolone cheese over the meats and broil for one minute until the cheese is melted and bubbly.
Top the cheese with the tomato slices, red onion, pepperoncini, and baby arugula.
Drizzle the prepared herb vinaigrette over the greens and place the top half of the roll on the sandwich before serving.