“Cuyahoagie”

thumbnail recipe

Compliments of New Day Cleveland Viewer, Tony Weston:

Sandwich

  • 1/3 lb capicola
  • 1/3 lb ham off the bone
  • 1/3 lb genoa salami
  • 1/2 lb sliced mozzarella
  • 1/2 head lettuce
  • 1 sweet onion
  • 1 large tomato
  • 1 large loaf Italian bread

 

Sauce

  • 1/3 cup olive oil
  • 1 tbsp wine vinegar
  • 1 tbsp oregano
  • 1 tsp basil
  • 1 tsp granulated garlic

 

Directions:

Mix the sauce together in a jar at least one hour ahead of time to allow the flavors to mix.  Shake up the jar several times throughout the hour to ensure the ingredients emulsify.

Preheat oven to 425 degrees F.
Shred the lettuce into thin strips.
Slice the tomato and onion into thin slices.
Place veggies in the refrigerator to keep crisp while preparing the sandwich.

Slice the loaf of bread in half lengthwise and brush the inside of both halves lightly with olive oil.
Layer the bottom half of the bread with the ham, then a layer of capicola then the layer of salami.  Ensure all the bread is covered.
Layer the top of the meat with the mozzarella.  Ensure all the meat is covered.

Place both halves of the sandwich in the oven on a baking sheet until the cheese is melted…. for about 10 minutes until the cheese is slightly browned on the edges.  You may want to remove the top half of the bread after about 5 to 7 minutes to avoid it getting too dried out.

Once the sandwich is removed from the oven, layer the top with the tomatoes and onions.  Throw about 1/2 of the sauce on at this time.  Then stack all of the lettuce on top and drench in the rest of the sauce.

Place 4 long toothpicks through the Cuyahoagie in 4 equal parts and cut the hoagie into 4 separate sandwiches.

Enjoy!