This was so, so worth the wait. Everything combines together beautifully to make one awesome sandwich. My only (minor) complaint is that the spinach gets lost in the flavor profile because of the roasted red peppers. I’d consider swapping out some of the peppers for sliced tomato next time, just so the spinach has a chance to shine through.
Junk Yard Special
As seen on The Cookaholic Wife, from Sarcone’s Deli
4 hoagie rolls
1/2 cup mayo
2 tablespoons red wine vinegar
1/2 teaspoon dried Italian seasoning
1 tablespoon olive oil
1 8-oz bag baby spinach
salt and pepper
dash of nutmeg
16 slices prosciutto
16 slices deli turkey
8 slices provolone cheese
8oz fresh mozzarella, thinly sliced
1 cup minced roasted red peppers
fresh basil, shredded
Preheat the oven to 350. Line a baking sheet with foil.
Cut a slit into each roll lengthwise, leaving the bread hinged at one end. Mix the mayo, red wine vinegar and Italian seasoning together in a small bowl.
Heat the oil in a non-stick skillet over medium heat. Add a few handfuls of the spinach to the pan, turning to wilt the leaves. Season with salt and pepper and a dash of nutmeg. Add more leaves once the first batch of leaves are wilted enough that there’s space in the pan. Cook until all the spinach is wilted. Set aside.
Spread some of the mayo onto each roll. Place 4 slices each of prosciutto and turkey on each sandwich. Add two slices of Provolone cheese, 1/4 of the mozzarella, 1/4 of the roasted red peppers, and 1/4 of the sauteed spinach to each sandwich. Sprinkle each sandwich with 1/4 of the fresh basil.
Place the sandwiches on the baking sheet and bake for 10 minutes or until the bread is crusty and the cheese is melted. Serve warm.