If you are making a muffalatta , try filling it with ham, salami,cappacola,soppressata,or large pepperoni in any combination.You don't have to use all and they can be cold or warmed.
Prosciutto, capicola, salami, ham. Provolone cheese, shredded lettuce, tomatoes and hot peppers. A good shot of oil and vinegar and a roll with a crisp exterior and soft crumb.
pierino is a trusted source on General Cooking and Tough Love.
Please define "Italian sandwich". By itself that indicates no more than "American sandwich". Are you referring to a deli sandwich? That's really an American thing. You won't find anything similar in Italy.
I am referring to a deli sandwich.
I suggest using Italian meats and cheese and find a good Italian deli for some nice buns. I've never had one with butter or mayo - just a drizzle of olive oil.
Mozarella cheese would also be a nice addition instead of the Provolone.
But if you are referring to an Italian Sub they sell at sub resto's, you won't find these in Europe/Italy. At least, they're not typical to the region. Those sandwiches are typical American.
Indeed! Even on the west coast you will find places advertising a "New York Italian" sub or hogie--- which in a way is already an oxymoron.
Chops is a trusted home cook.
Pierino - Seems like your discounted the significance & deliciousness and culinary contributions of the Italian-American community.
Not at all, if it's hyphenated. By the same token New York could benefit from a specifically "L.A.-Mexican" menu as what passes for Mexican in New York is pathetic.
amysarah is a trusted home cook.
It seemed clear to me that the question referred to the popular sandwiches traditionally made at countless Italian-American groceries, salumerie - and yep, some even call themselves Italian "deli's" - that pile various combinations of salami, capicola, mortadella, provolone, etc. on Italian bread/rolls. Subs, heros, grinders, hoagies...when I was a kid they were sometimes called "wedges", but I think that was a NY peculiarity (though much favored by my siblings and me, because it sounded like "wedgie"...hmm, wonder if those exist in Italy?) But I digress...nit picking terminology aside, the question simply asked for a tasty sandwich filling. Replies whose goal seems to be ridiculing a question, rather than providing information, make me feel like eating spaghetti with meatballs, and sprinkling parmigiano on my linguini con vongole...or maybe just giving someone il grande wedgie.
In NY (Long Island) they were called hero's. In CT, wedges. I can't bring myself to say wedge, so I ask for a hero and get a quizzical look. LOL. I often buy my imported Italian provisions at a "Italian" deli, great quality and less expensive.
Don't forget mortadella!
Aaahhh! Mortadella the food of the gods! It's only been within the last few years that USDA and their scolding minions have permitted it to be imported into the USA. This is a specialty of the Emilia-Romagna region. But please don't bury it with a bunch of other "cold cuts." It needs to sing on its own.
June is a trusted source on General Cooking.
I'm guessing you're referring to a deli sandwich, aka hoagie, sub, grinder? You can choose from a variety of Italian sausages -- salami, mortadella, capicola, soppressata, maybe some prosciutto if you're feeling rich; and cheese -- provolone is standard, but you could use mozzarella, scamorza, smoked mozz or provolone.
Please enter a valid email address.
Well played. You deserve a cookie.
Your weekend braising project (with Thai gremolata!)
Braised Peanut Chicken Curry
What Over-Mixing Really Means
By Food52: Bee's Wrap, Baking Chocolate & More!
50+ Emergency Meals
Bright Ways to Organize Your Kitchen
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)