Servings: Makes 2 Sandwiches
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| 1 |
red pepper |
| 1 |
yellow pepper |
| 1 |
orange pepper |
| 1 |
medium zucchini |
| 1 |
medium red onion |
| ¼ |
cup olive oil |
| 1 |
small garlic clove, minced |
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Salt, pepper, and red pepper flakes (pinch or to taste) |
| ¼ |
pound salami, sliced thin |
| ¼ |
pound prosciutto, sliced thin |
| 6 |
slices provolone cheese |
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Olive tapenade (available in most supermarkets) |
| 2 |
Cobblestone Mill Wheat Sub Rolls |
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Pepper |
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Fresh rosemary, chopped |
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nutritional information |
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- Remove stem and seeds from peppers. Slice peppers, zucchini, and onion into ¼-inch thick slices.
- In large bowl, combine sliced vegetables with the olive oil, garlic, salt, pepper and red pepper flakes.
- On indoor grill or in a skillet over high heat, grill and cook peppers, onion, and zucchini until charred and softened. Remove from heat.
- Onto the bottom half of one sub roll, layer half of the salami, a quarter of the pepper, onion and zucchini mixture and half of the prosciutto.
- Top with an additional quarter of pepper mixture and 3 slices of provolone.
- Spread olive tapenade on top of the cheese, sprinkle with pepper and chopped rosemary, if desired, and finish with the top of the roll.
Repeat for the second sandwich.
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This recipe can be made using less meat, if desired. |
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