Layer charcuterie trio salames, prosciutto and mortadella slices on a cutting board in a 12x6-in. rectangle, slightly overlapping. Coarsely chop.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Quick to make, easy to tote, but packed with delicious flavor. Just chop all of the ingredients at the same time, then add dressing and spoon onto bread for crowd-pleasing sandwiches.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ½ (12-oz.) pkg. Columbus craft meats charcuterie trio (Italian dry salame, peppered salame, calabrese salame) | ||
| 1 (3-oz.) pkg. Culinary Tours prosciutto | ||
| 1 (3-oz.) pkg. presliced mortadella | ||
| ½ (8-oz.) pkg. sliced fresh mozzarella cheese | ||
| 1 medium roma tomato, sliced | ||
| ½ c. mild Chicago-style giardiniera sandwich mix, drained | ||
| ¼ c. thinly sliced red onion | ||
| ½ c. Hy-Vee mayonnaise | ||
| 2 tbsp. Beano’s original submarine dressing | ||
| 1 tsp. Hy-Vee crushed red pepper | ||
| ½ (5-oz.) pkg. romaine lettuce leaves | ||
| 2 (11.46-oz.) ciabatta baguettes, cut into 8 (4-in.-long) pieces; split and toasted |
Things To Grab
- Large cutting board
- Sharp knife
- Large spoon
- Parchment paper
- Kitchen string
- Cooler with ice packs
Directions
Layer mozzarella, tomato, giardiniera and red onion on top of chopped meats; coarsely chop all ingredients while folding together to combine. Top with mayonnaise, submarine dressing and red pepper; fold together until well combined.
To assemble sandwiches, place lettuce leaves on bread bottoms. Top with a heaping ½ cup chopped mixture. Add bread tops to enclose sandwiches. Wrap each sandwich in parchment paper and secure with kitchen string. Serve immediately or keep cold in a cooler with ice packs or refrigerate up to 4 hours.
Nutrition facts
Servings
520 Calories per serving
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 50mg
- Sodium: 1450mg
- Total Carbohydrates: 46g
- Protein: 19g
Daily Values
0%
Iron 20%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 2%