Categories: Sandwiches
Ingredients
- For the Roasted Garlic Mayo:
- 15 cloves Stovetop Roasted Garlic (see recipe)
- 1/2 cup mayo
- 1 tbsp. Dijon
- 1/4 tsp black pepper
- Kosher salt
- For the Sandwich:
- 1 round sourdough loaf
- 8 to 10 oz. sliced provolone or mozzarella
- 12 oz. jar fire-roasted peppers, drained and patted dry
- 6 to 8 oz. thinly sliced mortadella
- 6 to 8 oz. thinly sliced salami
- 12 oz. jar marinated artichoke hearts, drained (but NOT rinsed), and finely chopped
- 4 whole pepperoncini, patted dry and sliced
- 10 basil leaves
- Kosher salt and black pepper
Directions
-
Make the mayo: Combine the garlic, mayo, Dijon, and pepper in a cup and whizz with a stick blender until smooth (or chop the roasted garlic really small and mix it in a bowl). Season with salt to taste.
-
Make the sandwich: Cut off the top 2 inches or so of the bread. Hollow out the bread, scooping out the insides with your hands and making sure to leave 3/4 inch on the sides and bottom so it can hold the fillings. Reserve the bread insides for another purpose.
-
Spread the inside of the hollowed-out bread generously with the roasted garlic mayo, but save some for the top, too. Then start layering your ingredients: a layer of cheese, a layer of roasted peppers, some of the meats, half the chopped artichokes and pepperoncini, seasoned the vegetables with salt and pepper and throwing in the basil leaves wherever you like. Fill up the bread with as much meat, cheese, peppers, artichokes and pepperoncini as it can hold. Make sure the sandwich is really packed with the fillings, pressing down with your hands if you need to make room for more layers. Spread the reserved bread top with the rest of the roasted garlic mayo and press the top onto the fillings so it just looks like the original round loaf. Wrap the whole thing tightly in plastic wrap and let it sit for 2 hours (put it in the fridge if you’re going to let it hang out for longer than that). Cut into wedges and serve.