Categories: Sandwiches

Ingredients

• 1 Home Slice Sesame Seed Roll, recipe follows
• 2 ounces mayonnaise
• 1 ounce sliced provolone picante, cut into half moons
• 2 ounces ham, thin sliced
• 3 ounces dry salami, thin sliced
• 3 ounces Genoa salami, thin sliced
• 3 ounce capicola, thin sliced
• 3 ounces shredded iceberg lettuce
• 2 ounces Sub Sauce, recipe follows
• 2 ounces hot cherry peppers, optional (but recommended)
• 6 medium tomatoes, sliced 1/4-inch thick
• 12 to 14 thin red onion slices
• 2 pepperoncini
• Home Slice Sesame Seed Rolls:
• 36 ounces water at 55 degrees F
• 4 ounces active dry yeast
• 1 ounce honey
• 3/4 ounce sugar
• 3.25 pounds high-gluten flour
• 1 ounce salt
• 2.25 ounces shortening
• 1 ounce olive oil
• 6 teaspoons sesame seeds
• Sub Sauce:
• 3 cups red wine vinegar
• 2 tablespoons table salt
• 2 teaspoons ground black pepper
• 2 teaspoons crushed red pepper
• 1/4 teaspoon xanthan gum
• 1 ounce shallot, finely chopped
• 1/2 ounce finely chopped fresh garlic
• 4 cups olive oil

Directions

1. Preheat oven to 550 degrees F.

2. Split roll open.

3. Toast in oven until golden brown with slightly burnt edges.

4. Spread mayo on top and bottom of roll. Place cheese on roll bottom, then top with ham, dry salami, Genoa salami, capicola, lettuce, Sub Sauce, cherry peppers, if using, tomatoes and red onions. Close the sandwich with the top of the roll and cut on the bias. Place on a plate and garnish with pepperoncini.

5. Home Slice Sesame Seed Rolls:

6. Yield: 6 rolls

7. Put water, yeast, honey and sugar in a stand mixer fitted with the dough hook. Mix on lowest speed for 15 seconds to combine ingredients, then mix on medium-low speed for 3 minutes. Add flour and mix for 2 minutes. Add salt and mix for 2 minutes.

8. Add shortening and mix for 8 minutes.

9. After mixing, remove from mixer and place in a bowl greased with olive oil. Cover with a towel and allow to rise until it doubles in size, 2 to 3 hours.

10. Preheat oven to 350 degrees F.

11. Remove from bowl and cut into 6 equal portions. Roll out each portion into the shape of a sub sandwich roll approximately 10 inches long.

12. Place on a sheet tray at least 4 inches apart. Lightly spritz water on top of each roll. Sprinkle each roll with 1 teaspoon sesame seeds.

13. Bake for 16 minutes, then rotate pan and continue to bake until evenly light brown, another 16 minutes.

14. Sub Sauce:

15. Yield: 8 cups

16. Combine vinegar, salt, pepper, red pepper, xanthan gum, shallot and garlic in a bowl. Blend with a hand blender until all ingredients are well incorporated, about 1 minute.

17. Continue to blend, slowly adding the olive oil over 30 seconds.

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