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Carlene's California Sandwich

This sandwich reminds me of Claro's, an Italian market in the San Gabriel Valley, Los Angeles area of California. Since I'm 2000 miles from the nearest Claro's, I had to come up with an alternative.
~ Carlene Clark

Serves 6

Ingredients:

1 French batard (From Grapevine Cottage in Zionsville) may substitute whole rolls, ciabatta, or Italian loaf.
1/2 pound thinly sliced hard salami
1/2 pound thinly sliced mortadella
1/2 pound thinly sliced capicola
1/2 pound thinly sliced prosciutto
1/2 pound thinly sliced provolone
1-2 cups shredded lettuce
1 large tomato, sliced
2-3 tablespoons mayonnaise
1/4 cup (or so) Kraft Zesty Italian Salad Dressing

Preparation:

Slice bread loaf lengthwise. Spread mayonnaise on bottom slice then layer each meat-type, then the cheese. Top with lettuce and tomato. Shake the dressing from the bottle on the top slice of bread loaf then place it on top of the sandwich.

Wrap tightly in plastic wrap and wait 20 minutes or longer (not so long that the tomato makes the sandwich soggy) then slice portions to feed a crowd.

Note: This is a sandwich, not a complicated dish. If you don't like any of the Italian meats or your deli is out of something, feel free to substitute. Keep in mind that a good substitution for the spicy capicola would be pepperoni.