Italian loaf sandwich
Ingredients:
1 Miche or country loaf
1 Small red onion
2 Tablespoons red wine vinegar
1 Tablespoon dried oregano
1 Teaspoon sea salt
1/2 Teaspoon freshly ground black pepper
3 Tablespoons Mayo
3 Tablespoons Yellow mustard
1 Large burrata ball
1 Bunch basil
1 lb Assorted cured meats — mortadella, coppa & prosciutto
1 Cup assorted pickled peppers — porcini & papadew — roughly chopped
1 Small head iceberg lettuce, shredded
Directions:
Cut the loaf of bread in half, then remove some of the bread interior. This helps with piling on the toppings.
Using a mandolin, slice the onions then soak the slices in a bowl of cold water for about 5 minutes. This helps bring down the strong onion flavor.
Drain the onions, then add to a bowl. Add the vinegar, oregano, sea salt and pepper and stir to combine.
Spread some mayo on one loaf half and mustard on the other.
On one half, layer the onions, meats, chopped peppers, and whole basil leaves. On the other half, break apart the burrata and spread it evenly, then top with a handful of shredded lettuce.
Put the sandwich together and wrap tightly in parchment paper. Put a heavy cast iron skillet or heavy book on top of the sandwich for about 10 minutes.
When ready to serve, cut the loaf into segments and enjoy.
*Photo courtesy of Magnolia Network. Special thanks to Pacific Productions & Matt Ball.
