Boston Italian Sub Sandwich

Boston Italian Sub, or as it is also known as a Submarine sandwich, Sub, Hoagie, Italian sub, Torpedo, Grinder, or what ever else you may call it, this is the recipe for the Original Boston Italian Sub (cold) before it got adulterated with everything in the refrigerator. It's a simple combination of two preserved Italian cold cuts, hot Capicola and Genoa salami, with what could be called a salad on top served on a elongated roll (baguette)

INGREDIENTS: per sandwich

1 Italian sub roll

8 slices (⅛ lb)  Genoa salami, thinly sliced

4 slices (1/16 lb) Capicola, Hot thinly sliced (As free of fat as you can find)

Dash (Drizzle) extra virgin olive oil

Dash (Splash) red wine vinegar

Real mayonnaise

3 slices of red ripe tomato

2 or 3 leaves lettuce compressed

PREPARATION:

Wash the lettuce leaves, shaking off as much water as you can. Then compress or press (Flatten) the leaves. Cut the center rib out if it is overly large. Wash the tomato and slice it moderately thick (3/16 to ¼"). Set aside. Slice the roll most of the way through on the side lengthwise.

ASSEMBLY:

 

Open the sub roll up almost flat and spread a light to moderate layer of mayonnaise. Now spread the slices of Capicola across the roll followed by salami. They should bridge the "hinge" between the halves of the roll. Now arrange the tomato on the meat toward the top bun. Finish with lettuce to cover the tomato.

Now drizzle a red wine vinegar over the lettuce just 'till it just runs off and out the end of the bun. Drizzle a little olive oil over the lettuce (not as much). Sprinkle a little salt and pepper. Fold the sub roll closed and slice in half on a diagonal.

   

SERVE:

Serve in a wicker basket lined with wax paper for that "Sub Shop" experience. Add a bottle of beer or soda and some half sour pickles

Sausage Steeped in Beer with Wine infused Red Peppers

This recipe does not fall under the 1– ½ hour category, BUT it’s worth the effort

INGREDIENTS:

26” long 12oz. French bread loaf “Baguette”*
1 pound Italian Sweet sausage links (Anything BUT Johnsonville brand)
1 Tbsp extra virgin olive oil
2 Large Sweet red bell peppers
1 (12 fluid ounce) bottle of beer
2 X 1/3 cup of burgundy wine

PREPARATION:

Wash the sausages & straighten. Clean the Peppers, remove the white rib and cut into ¼ -3/8” Julian strips. Cut the hard ends from the Baguette and cut into 5” sections; then cut lengthwise, but not through to form a bun just about the length of the sausages.

COOKING:
Heat olive oil in a large skillet over medium (3-4) heat. Cook sausage until browned on all sides (I turn them about every 5 min. or so) for 30 min. slice the sausages lengthwise down the center in the pan do not cut thru! Just so you can open them. Remove sausage from pan pour any juice back in the pan. Place the sausages in a slow cooker or crock pot** and pour in a can of beer to cover.

Pour 1/3 cup of red wine into the pan deglaze, scraping any blackened bits from the bottom. Place the red peppers in the pan. Let them simmer for about 10 min. Then turn continue simmering (3-3 ½) until peppers are tender turning frequently for another 20 min. don’t let them burn.
Transfer the peppers and sauce into a container. Deglaze the frying pan with 1/3 cup of wine; scraping the bits loose, adding it to the peppers. Place the container in the pan with the steeping sausages to keep warm! Cover and simmer until sausage is cooked through (2 to 3 hours or longer).

Start the steamer at 300deg and reduce to 275deg after about ½ to ¾ of an hour.
Place the cut Baguette buns in the accompanying steamer and steam for about 15 to 20 min. before serving.

SERVING:
Remove a bun from the steamer, open it and place a sausage in it, spreading open the sausage. Scoop out a ladle of the juice (off the bottom avoiding the fat) and ladle it over the sausage and bun followed by peppers placed along the split in the sausage. Place in a wax paper lined basket and serve the best Sausage ‘n Pepper sandwich you ever had!

* In our area, I call the Safe Way stores bakery the day before and ask that they stretch the Baguette to the full length of the pan which results in a loaf about 26” long. Their Baguette are about 12 oz. avoid the 1 Lb. variety as they are too dowey.

** I use a contraption I built to hold everything in one place.