Summer is almost over. With the limited days of warmth and sunshine remaining, why not pack a picnic and enjoy a day at the beach or park.
This is one satisfying sandwich that packs well and travels well. I like to wrap it tightly in cling film so when you're ready to indulge, it is completely compacted because of the binding, making it easier to manage. (You'll still need both hands, however!)
What's not to love in this sandwich? The crusty Italian bun? The robust sopressata? Velvety provolone? All those flavourful veggies? It's all good...
Try this baby al fresco. Close your eyes as you bite into it and imagine yourself sitting in a piazza in Italy! Delicioso!
Here's what you'll need:
100 gms of sopresatta salami
4 slices provolone
1 chinese eggplant
1 medium zucchini
1 tomato
Jarred roasted red pepper
Italian parsley
2 Italian rolls
Cut the eggplant and zucchini on a diagonal into 1/2" slices.
I like to use Chinese eggplant because it's milder.
Fry in hot olive oil in batches...
...until golden brown on both sides.
Cut tomato into thin slices.
Removing the juicy seed segments will keep your sandwich from getting soggy if you're making it in advance.
Dry your jarred peppers with a paper towel.
Cut open your buns.
Now we're ready to build the sammy!
Start with a slice of cheese - it will act as a moisture barrier.
Tear it to fit your bun.
It doesn't need to be perfect.
Add 1/4 of the sopressata to each bun.
Cover with peppers.
Top with zucchini...
Tomatoes and parsley...
Eggplant is next.
Add remaining provolone slices to each sandwich...
And divide remaining sopressata between the two.
Put a lid on it!
OMG!
Check out this thick, loaded sammy!
Sopresatta, provolone, veggies...
A two handed eating experience...
...for professional eaters only!
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