Pella Chronicle

February 1, 2013

Grinder


Parade

Pella — 4 (6-inch) loaves Portuguese stick bread or Italian or French loaves

balsamic-herb vinaigrette (recipe follows)

8 oz sliced provolone cheese

8 oz sliced mortadella

8 oz sliced spicy ham, such as capicola

8 oz sliced salami

1 large ripe tomato, cut into 8 (1/4-inch-thick) slices

12 thin onion slices

12 jarred hot or sweet cherry peppers, drained and roughly chopped

2 cups torn green-leaf lettuce

1. Cut loaves of bread in half lengthwise; arrange in a single layer, cut sides up. Liberally brush bread with vinaigrette. On bottom half of each loaf, evenly layer 1/4 of the provolone, followed by 1/4 of the mortadella, 1/4 of the spicy ham, and 1/4 of the salami. Top each with 2 tomato slices and 3 onion slices. Divide cherry peppers among sandwiches. Stir vinaigrette and generously drizzle over onion and tomato.

2. In a small bowl, toss torn lettuce with some of the remaining vinaigrette. Divide lettuce among sandwiches, top with other halves of bread and serve.

Balsamic-Herb vinaigrette

1/4 cup balsamic vinegar

1 Tbsp chopped fresh basil leaves

1 Tbsp chopped fresh oregano

1 tsp minced garlic

1/2 cup extra-virgin olive oil

1/2 tsp salt

1/4 tsp freshly ground black pepper

1. In a small mixing bowl, combine vinegar, basil, oregano, and garlic; whisk well.

2. Continue whisking while drizzling oil in a slow, steady stream. Add salt and pepper and whisk to combine.

3. The vinaigrette may be stored in an airtight container in the refrigerator for up to 1 week.