YOUR SOLIN GENERATED RECIPE
Toasted whole-grain roll layered with uncured Italian meats and sharp provolone, topped with a zesty herb vinaigrette and crisp, refreshing vegetables.
INGREDIENTS
4.25 oz Sliced turkey breast
1 oz Prosciutto di Parma
0 oz Uncured genoa salami
1 slice Provolone cheese
0.5 small Whole grain hoagie roll
1 cup Romaine lettuce
2 slice Tomato
4 slice Red onion
1 tbsp Pepperoncini
0 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 whole grain hoagie roll lengthwise and scoop out a portion of the soft bread from the center to create more room for fillings.
Lightly toast the roll in a toaster oven until the edges are golden and slightly crisp.
Layer the sliced turkey breast, prosciutto, and genoa salami onto the bottom half of the toasted roll.
Place the provolone cheese over the meats and return to the toaster for 30 seconds to slightly melt the cheese.
Top the melted cheese with shredded romaine lettuce, tomato slices, red onion, and pepperoncini.
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, sea salt, and black pepper.
Drizzle the herb vinaigrette evenly over the vegetables and close the sandwich before slicing in half.