The Big Bread Sandwich Recipe
The Big Bread Sandwich has a Distinctive taste.The Parsley and Eggs gives the The Big Bread Sandwich Great taste.
Ingredients
| 1 loaf of Big Bread | ||
| Ricotta cheese | 1 Cup (16 tbs) | |
| 1/4 cup grated imported Romano cheese | ||
| Egg yolk | 1 | |
| 5 tablespoons chopped Italian parsley, approximately | ||
| 1/2 teaspoon ground black pepper, plus additional to taste | ||
| 1/4 teaspoon salt, plus additional to taste Marinated Eggplant Livia | ||
| 1 cup Garlic Anchovy Dressing | ||
| 16 very thin slices of prosciutto | ||
| 10 plum tomatoes, cut horizontally into 1-inch slices | ||
| 8 thin slices of Fontina cheese | ||
| 2 bunches of arugula rinsed, dried, destemmed dried oregano, to taste | ||
| 3 green bell peppers, seeded and cut into thin strips | ||
| 4 sweet red peppers, seeded and cut into thin strips | ||
| 2 tablespoons olive oil, approximately | ||
| 6 sweet Italian sausages, cut lengthwise into halves | ||
| 6 hot Italian sausages, cut lengthwise into halves | ||
| Pitted black olives | 1 Cup (16 tbs), sliced | |
Directions
Slice the bread horizontally into 4 slices 1 inch thick.
Combine ricotta cheese, Romano cheese, egg yolk, 2 tablespoons chopped parsley, 1/2 teaspoon ground black pepper and 1/4 teaspoon salt in a small bowl.
Spread the cheese mixture on the bottom bread layer.
Arrange the Eggplant Livia over the cheese and pour on a bit of the marinade from the eggplant.
Top with the next slice of bread.
Pour some of Garlic Anchovy Dressing over the bread.
Cover with layers of prosciutto, tomatoes, Fontina cheese, arugula, salt, pepper, and oregano to taste, more parsley and more vinaigrette.
Cover with the third slice of bread.
Saute the red and green peppers in about 2 tablespoons olive oil, together with the sweet and hot sausages, until peppers and sausages are browned.
Add salt and pepper to taste.
With a slotted spoon transfer sausages and peppers to the third layer of bread, topping with sliced black olives and lots more parsley and oregano.
Drizzle the cooking oil over the cut side of the top layer and set the layer in place.
Wrap the sandwich in clear plastic wrap.
Place between 2 cookie sheets, put something heavy on top to weight the sandwich, and refrigerate for 3 hours.
Combine ricotta cheese, Romano cheese, egg yolk, 2 tablespoons chopped parsley, 1/2 teaspoon ground black pepper and 1/4 teaspoon salt in a small bowl.
Spread the cheese mixture on the bottom bread layer.
Arrange the Eggplant Livia over the cheese and pour on a bit of the marinade from the eggplant.
Top with the next slice of bread.
Pour some of Garlic Anchovy Dressing over the bread.
Cover with layers of prosciutto, tomatoes, Fontina cheese, arugula, salt, pepper, and oregano to taste, more parsley and more vinaigrette.
Cover with the third slice of bread.
Saute the red and green peppers in about 2 tablespoons olive oil, together with the sweet and hot sausages, until peppers and sausages are browned.
Add salt and pepper to taste.
With a slotted spoon transfer sausages and peppers to the third layer of bread, topping with sliced black olives and lots more parsley and oregano.
Drizzle the cooking oil over the cut side of the top layer and set the layer in place.
Wrap the sandwich in clear plastic wrap.
Place between 2 cookie sheets, put something heavy on top to weight the sandwich, and refrigerate for 3 hours.
Chef
