Yasmin Newman shares how to make a delicious New York style Italian hero deli sandwich

Yasmin Newman is a food writer and cookbook author.

She has worked for SBS Food and Australian Traveller.

Today, Yasmin is making the ‘Italian Hero Sandwich’.

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It’s a mix of deli meats, mozzarella and a herb sauce which is very similar to the ones you could find at a local New York deli.

Get Yasmin’s book EAT NYC, here.

Recipe below

Italian hero sandwich

MAKES 4

The first “heroes”—then known as an Italian sandwich and now simply referred to as

sandwich—were made in the late 19th century for southern Italian laborers hungry for

a taste of home. The fresh foot-long crusty rolls stuffed with Italian cured meats and

sliced Italian cheese assuaged appetites, spreading from Hell’s Kitchen to other Italian

neighborhoods across the city.

Today, the inclusion of lettuce, pepperoncini, roasted bell pepper (capsicum), a splash

of vinegar, and a drizzle of olive oil—and not much more—is said to define the true

Italian hero of New York from other American body-length sandwiches, hoagies, subs,

and grinders. The genre has expanded, of course, from riffs on cold heroes to hot

heroes with chicken parms, meatballs, and more.

This hero combines a classic combo of cold cuts, sliced buffalo mozzarella, and peppery

rocket with a punchy herb dressing—but you can swap in an aged balsamic for equal

effect. As is custom, wrap your heroes in deli paper to hold it all together, and enjoy.

Ingredients

4 long white crusty “hero” rolls, about 8 in (20 cm) long, warmed

1 lb 2 oz (500 g) thinly sliced mixed Italian cold cuts, such as capicola, soppressata, mortadella, and ham

9 oz (250 g) buffalo mozzarella, drained, sliced

1 small red onion, thinly sliced

2 plum (roma) tomatoes, thinly sliced

5½ oz (150 g) pepperoncini (pickled golden Greek peppers), thickly sliced, plus a little brine for drizzling

4½ oz (125 g) baby arugula (rocket)

Herb dressing

1 bunch of parsley

8 garlic cloves

1½ tablespoons dried oregano

½ cup (125 ml) extra virgin olive oil

⅓ cup (80 ml) white wine vinegar

1 teaspoon white sugar

Method

To make the herb dressing, use a stick blender to whiz all the ingredients, along with 1 tablespoon of water, until combined. (Or, simply finely chop the parsley and garlic, place in a bowl with the remaining ingredients and water, and stir to combine.) Season with salt and pepper.

Cut the warm rolls in half lengthways, leaving one edge attached so they’re butterflied. Place on individual large sheets of baking paper or foil. Spread some of the herb dressing on the bottom half of each roll. Layer the cold cuts over the inside of the butterflied rolls.

Top with the mozzarella, onion, tomato, pepperoncini, and a drizzle of brine from the pepperoncini jar. Toss the remaining herb dressing through the rocket, then divide among the rolls; it will feel like it’s not going to fit, but everything will compress once sandwiched. Wrap each hero tightly in the baking paper or foil to secure. Stand for 5 minutes for the flavors to combine, then cut in half crossways to serve.

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