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The Big Bread Sandwich

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The Big Bread Sandwich has a Distinctive taste.The Parsley and Eggs gives the The Big Bread Sandwich Great taste.
Ingredients
  Bread loaf 1
  Ricotta cheese 1 Cup (16 tbs)
  Grated romano cheese 1⁄4 Cup (4 tbs) (Use Imported One)
  Egg yolk 1
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Sandwich
Interest: 
Everyday
Servings: 
16

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