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8/19/2014 11:50 AM grooming • 0 Comments

Italian Sandwich

Makes 4 sandwiches


This is our masterpiece. We wanted to see how big we could make a sandwich without ruining the flavors—or making it too big to fit in your mouth. Hollow out the bread so there’s more room for the goodies. 


PRZ TIP: Find a deli where they slice the meats in front of you. It makes all the difference in flavor and freshness.



  • 2 Italian rolls, sliced in half
  • 1/4 lb prosciutto di Parma, thinly sliced
  • 1/4 lb capicola, thinly sliced
  • 1/4 lb mortadella, thinly sliced
  • 1/4 lb genoa salami or 1/4 lb soprassata salami, thinly sliced
  • 1/4 lb provolone cheese or 1/4 lb mozzarella cheese
  • 1 large tomato, thinly sliced
  • 1 small roasted onion, thinly sliced
  • 1 small PRZ roasted garlic, spread on bread
  • PRZ roasted peppers
  • Chili paste
  • 2 teaspoons red wine vinegar
  • 1 tablespoon olive oil



PRZ Italian Sandwich

1. Slice the Italian bread lengthwise being careful not to cut completely through. Remove some of the bread from the center of each half of roll. (Gives you more room for meat, veggies and cheese.)


PRZ Italian Sandwich 2


2. Rub the bread with garlic paste and chili paste. Place first the meats, then the cheese in layers. Top with the tomatoes and peppers.


3. Place the vinegar in a small bowl. Slowly whisk in the oil until emulsified. Drizzle mixture, as desired. Close the bread and cut in half crosswise to make 2 hoagies.


PRZ Italian Sandwich 3


PRZ Italian Sandwich 4