Ingredients

 
  • 3 TABLESPOONS UNSALTED BUTTER
  • 3 GARLIC CLOVES, MINCED
  • 2 TABLESPOONS MINCED FLAT-LEAF PARSLEY
  • 1 LOAF CIABATTA, HALVED LENGTHWISE
  • 1∕3 CUP MAYONNAISE
  • 1∕2 POUND THINLY SLICED DELI TURKEY
  • 1∕2 POUND THINLY SLICED DELI HAM
  • 1∕4 POUND THINLY SLICED SALAMI
  • 1∕4 POUND THINLY SLICED PROVOLONE
  • SALT AND FRESHLY GROUND BLACK PEPPER
  • 1 CUP SHREDDED ICEBERG LETTUCE
  • 1∕4 CUP SLICED HOT BANANAPEPPERS, DRAINED
  • 1∕4 CUP THINLY SLICED RED ONION
 

Time:

PREP TIME: 10 MINUTES INACTIVE PREP TIME: 10 MINUTES TO COOL BREAD, 30 MINUTES TO PRESS SANDWICH COOK TIME: 7 MINUTES

 

Serves: 6 - 8

Heavyweight Hoagie

heavyweight_hoagie-large

Preheat the broiler.

In a small skillet over low heat, melt the butter with the garlic. Continue to cook over low heat until the garlic begins to soften, 2 to 3 minutes. Add the parsley and cook another minute. Remove from the heat and spread on the inside of each side of the bread. Place under the broiler and toast until golden brown. Let cool.

Spread the mayonnaise onto the bread. Layer the turkey, ham, salami, and provolone on the bottom half of the bread. Sprinkle with salt and pepper. Top with the lettuce, peppers, and onion. Wrap tightly in aluminum foil and place a heavy skillet (I use a cast-iron skillet) on top. Let sit 30 minutes.

Slice and serve.