The Big Bread Sandwich
|Ricotta cheese||1 Cup (16 tbs)|
|Grated romano cheese||1⁄4 Cup (4 tbs) (Use Imported One)|
|Chopped italian parsley||5 Tablespoon|
|Ground black pepper||1⁄2 Teaspoon (Plus Additional To Taste)|
|Salt||1⁄4 Teaspoon (Plus Additional To Taste)|
|Garlic anchovy dressing||1 Cup (16 tbs)|
|Prosciutto slices||16 (Very Thin)|
|Plum tomatoes||10 , cut horizontally into 1-inch slices|
|Fontina cheese slices||8 (Thin Slices)|
|Arugula||16 Ounce, rinsed, dried and destemmed|
|Dried oregano||To Taste|
|Green bell peppers||3 , seeded and cut into thin strips|
|Sweet red peppers||4 , seeded and cut into thin strips|
|Olive oil||2 Tablespoon|
|Sweet italian sausages||6 , cut lengthwise into halves|
|Italian sausages||6 , cut lengthwise into halves (Hot)|
|Pitted black olives||1 Cup (16 tbs), sliced|
Slice the bread horizontally into 4 slices 1 inch thick.
Combine ricotta cheese, Romano cheese, egg yolk, 2 tablespoons chopped parsley, 1/2 teaspoon ground black pepper and 1/4 teaspoon salt in a small bowl.
Spread the cheese mixture on the bottom bread layer.
Arrange the Eggplant Livia over the cheese and pour on a bit of the marinade from the eggplant.
Top with the next slice of bread.
Pour some of Garlic Anchovy Dressing over the bread.
Cover with layers of prosciutto, tomatoes, Fontina cheese, arugula, salt, pepper, and oregano to taste, more parsley and more vinaigrette.
Cover with the third slice of bread.
Saute the red and green peppers in about 2 tablespoons olive oil, together with the sweet and hot sausages, until peppers and sausages are browned.
Add salt and pepper to taste.
With a slotted spoon transfer sausages and peppers to the third layer of bread, topping with sliced black olives and lots more parsley and oregano.
Drizzle the cooking oil over the cut side of the top layer and set the layer in place.
Wrap the sandwich in clear plastic wrap.
Place between 2 cookie sheets, put something heavy on top to weight the sandwich, and refrigerate for 3 hours.