Sunday, June 15, 2014

Zesty Italian Cold-Cuts

Zesty Italian Cold-Cuts
A Summertime Family Favorite!
A local mom and pop deli shop that had been around since before I was born
had the best cold-cut subs.
Stuffed thick with meats, cheese, tomato, very finely shredded lettuce...
You're getting the picture, right? ;^)

We always stopped in to grab a few subs before heading out for a day on the boat.
One day we asked them if we could have a container of the delicious sauce on the side.
The young man working that day gave the secret away!...
"Kraft Zesty Italian Dressing."
Really?? Just a Kraft product, but... its so delicious!
I've been using it on homemade Italian cold-cuts ever since.
In fact, everyone I have made these for say... 
They're the best Italian cold-cuts they've ever had
I'm always asked to explain in great detail what I put on them.
So here's what they are...
1 loaf soft Italian bread, Amoroso Sub Rolls or Ciabatta
1/4 cup Zesty Italian dressing
1/8 cup mayonnaise, optional
1/2 teaspoon dried sweet basil
1/2 teaspoon dried oregano
Kosher salt, to taste
Freshly ground black pepper, to taste
Bag spinach leaves, sliced into thin ribbons or 1/2 head iceberg lettuce, finely shredded
1/4 to 1/2 cup sliced pickled pepperoncini (optional)
1 Beefsteak or 3 Plum tomatoes, thinly sliced
Roasted Red bell pepper
Sliced Kalamata olives
1/2 large Vidalia or Peruvian sweet onion, thinly sliced
1/4 pound thinly-sliced Hard Salami or Genoa salami
1/4 pound thinly-sliced imported ham or peppered ham
1/4 pound thinly-sliced Capicola - spicy ham
1/4 pound thinly-sliced Prosciutto
1/4 pound thinly-sliced Mortadella or Sopressata
1/4 pound thinly-sliced Provolone cheese or Freshly Grated Parmesan
Pictured above Pepperoni, Provolone, Salami, Olive Loaf, Peppered Ham and Capocollo
Olive loaf is another nice deli meat that goes well on these
We used Ciabatta Rolls this time
Step 1:
The first thing is to prepare the bread by cutting the whole loaf in half lengthwise.
Step 2:
Then you want to make a pocket by pulling out some of the crumb from the inside of top and bottom of the bread.

Step 3:
Then add desired amount of zesty Italian dressing
Using the back if a spoon, spread/rub the dressing in to the bread
Spread on a thin layer of mayonnaise
Step 4: 
Season with salt, black pepper, basil and a sprinkle a of dried oregano
You'll want to season both inside cut sides of the bread
Rubbing the flakes into the palm of your hand to release the oils.
Ciabatta Roll
Shredded Lettuce
Spinach Chiffonade

Top Layer:
 Starting with the top of bread, add desired amounts of...
 Spinach or Lettuce
 Pepperoncini, if using
 Roasted red pepper
 Sliced kalamata olives

I only added what I had on hand as you can see from the photos
Bottom of bread
 Add layers on the bottom of the bread by overlapping thin slices of...
Imported or peppered ham 

Genoa salami or Sopressata - spicy
 Capicola - hot

 Top with a layer of sharp provolone cheese.
Best results are achieved when cold-cuts are wrapped in wax paper and refrigerated for an hour to let the flavors blend.
Simply Outstanding... Try one!
Sopressata is an Italian dry salami.
Two principal types are made, a cured dry sausage typical of Basilicata, Apulia and Calabria,
and a very different uncured salami, native to Tuscany and Liguria.
 They are also very good served toasted and hot
 Add everything except the vegetables
 Heat the roll with the dressing, oregano, meats and cheese wrapped in aluminum foil.
 Remove from the oven, then add the vegetables (lettuce, tomato, etc.).

Bread Examples
Amoroso's Sub Rolls
Ciabatta Rolls
Soft Italian Bread
Vegetable Examples
Kalamata Olives
Pickled Pepperoncini
Roasted Peppers
Spinach Leaves
Plum Tomatoes
Examples of Meats
Capicola - Hot Ham
 Genoa Salami - Soft Cured Sausage
Hard Salami - Firm Wood Smoked Sausage

Imported Ham

Mortadella - Pistachio Sausage

Peppered Ham - is rolled in coarse black pepper for full Classic Italian flavor
 Prosciutto - Dry-Cured Ham
 Sopressata - Hot & Sweet Salami

So glad you have stopped by
I love to read comments from folks visiting me in blogland.
I look forward to new ideas, suggestions, requests
and even any alterations you may have made to one of my recipe posts.
So please leave me a comment and I will buzz by your blog and do the same for you.
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*&* Often
You're Welcome Anytime!
Aim ♥
        Have The Best Day Ever!