Toasted Italian Sub
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1/2 cup Galbani® Grated Parmesan Cheese
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Galbani® Mozzarella Cheese, 4 slices
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1/2 cup olive oil
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1/2 cup pesto
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7 oz. container of roasted tomatoes marinated in oil with garlic and spices
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4 small hard sub rolls, each about 6 inches long
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4 slices brown sugar ham
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4 slices genoa salami
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4 slices hot capocolla
Related Recipes:
Slice rolls in half, length wise. Brush the inside of each half with olive oil (set aside remaining olive oil).
Place in a skillet on medium heat, oil side down, until toasted for about 3-4 minutes. Remove from heat.
Spread pesto evenly on each half of the roll.
To build the sub: Start with the roasted tomatoes; enough to cover the roll.
Next add a slice of cheese, followed by 1 slice of each meat. Place the top of the roll on.
Put on a non-stick baking pan. Brush tops of sub rolls with olive oil and a sprinkle of parmesan cheese. Lightly cover with aluminum foil.
Bake in oven at 350 degrees F for about 15-20 minutes.
*Chef’s note: You could also add a slice of prosciutto!
-
1/2 cup Galbani® Grated Parmesan Cheese
-
Galbani® Mozzarella Cheese, 4 slices
-
1/2 cup olive oil
-
1/2 cup pesto
-
7 oz. container of roasted tomatoes marinated in oil with garlic and spices
-
4 small hard sub rolls, each about 6 inches long
-
4 slices brown sugar ham
-
4 slices genoa salami
-
4 slices hot capocolla
Slice rolls in half, length wise. Brush the inside of each half with olive oil (set aside remaining olive oil).
Place in a skillet on medium heat, oil side down, until toasted for about 3-4 minutes. Remove from heat.
Spread pesto evenly on each half of the roll.
To build the sub: Start with the roasted tomatoes; enough to cover the roll.
Next add a slice of cheese, followed by 1 slice of each meat. Place the top of the roll on.
Put on a non-stick baking pan. Brush tops of sub rolls with olive oil and a sprinkle of parmesan cheese. Lightly cover with aluminum foil.
Bake in oven at 350 degrees F for about 15-20 minutes.
*Chef’s note: You could also add a slice of prosciutto!