Herbs de Provence Grinders
Herbs de Provence Grinders
Submitted by Corporate Chef Andy Stewart
Soups and Breads
Ingredients
- 2-3 Hoagie buns
- Fustini's Herbs de Provence olive oil
- 1/2 cup mayonnaise
- Fustini's 18-Year Traditional balsamic
- 1/2 pound sliced cooked ham
- 1/2 pound sliced cooked salami
- 1/4 pound capicola, sliced
- 1 cup lettuce, chopped
- 2 tomatoes, sliced
- 1/2 red onion, thinly sliced
- several pickles, thinly sliced
Directions
- Preheat the oven to 350 degrees F. Open the hoagie buns and brush the inside with olive oil. Toast in the oven for 5-8 minutes until lightly golden brown.
- In a small bowl, combine the mayo and balsamic. Spread the mayo on one side of the toasted hoagie. Layer the meats and cheese over the mayo and place in the oven for 2-4 minutes to melt the cheese.
- Remove from the oven and garnish with lettuce, tomato, red onion and pickles. Liberally drizzle with more olive oil and vinegar.
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