Ingredients
1 6-inch sub roll, or 1/2 a French baguette
4 cos lettuce leaves, washed and dried
4 slices prosciutto or ham
4 slices salami
4 slices mild or spicy sopressata
50g Provolone dolce cheese, sliced
1 ripe roma tomato, seeds removed and sliced
1 fire roasted red pepper, drained
2 tbsp Beerenberg Caramelised Onion
1 1/2 tsp dried oregano
1 tbsp whole egg mayonnaise
1 tbsp olive oil
Directions
On a large cutting board and using a large sharp chef’s knife, finely chop together the lettuce, prosciutto, salami, sopressata, provolone, tomato and roasted pepper.
Add the caramelised onion, fresh oregano, mayonnaise and olive oil and season with salt and pepper. Chop again to thoroughly combine the ingredients.
Slice the roll half horizontally without cutting all the way through to the other side. Open it like a book and the press the inside of the roll down on each side to make way for the filling. Cover both sides of the roll with the chopped salad and press together. Cut in half and serve immediately.
