Tuscan Salami Club Sandwich
A classic deli sandwich where our Cranberry-Pear Balsamic Vinegar really stands out! One of my favorite sandwiches to pear with a cup of soup on a cold winter day!
Ingredients
- 4 Ciabatta rolls
- 1/4 lbs Genoa salami, thinly sliced
- 8 oz provolone cheese
- 1/4 lbs Pepperoni, thinly sliced
- 1/4 lbs ham, thinly sliced (about 6-8 slices)
- 4 oz prosciutto
- 1 large tomato, sliced
- 1/4 medium red onion, thinly sliced
- 2 cups iceberg lettuce, thinly shredded
- 2 Tbsp black olives, sliced
- 2 Tbsp banana peppers, sliced
- Tuscan Herb Extra Virgin Olive Oil
- Cranberry-Pear White Balsamic Vinegar
- For the Sandwich Spread:
- 1/2 cup Stonewall Kitchen Roasted Garlic Aioli
- 2 Tbsp sundried tomatoes, finely minced (I like to use the ones marinated in oil)
- 2 Tbsp roasted red bell peppers (or other peppers that are preserved in a jar), finely minced
Directions
Preheat oven to 350F, toast Ciabatta rolls for about 3 minutes.
To make the spread, combine Stonewall Kitchen Roasted Garlic Aioli, sundried tomatoes and roasted red bell peppers; mix well.
Spread 1/8 cup of the prepared sandwich spread on each Ciabatta roll. Layer salami, pepperoni, prosciutto, ham, provolone cheese, tomato slice, red peppers, shredded lettuce, black olives, and banana peppers; drizzle with Tuscan Herb Extra Virgin Olive Oil and Cranberry-Pear Balsamic Vinegar.
Enjoy!
