And now, a little Memorial Day weekend time management.
Rather than spending a few sweaty hours in front of the grill, make a sandwich big enough to feed an army--and maximize your moments of fun in the sun.
Our substantial sub starts with a quick anchovy-basil-lemon spread. Then all you have to do is get a big ol' Italian sesame loaf, split it, hollow it out and toast it. Dress it with that delicious spread, then pile it high with mortadella, spicy soppressata, aged Gouda, sweet and spicy peppadew peppers and parsley leaves.
No cooking. And no sweat.
Mortadella and Soppressata Sub with Parsley and Peppers
Recipe from the Tasting Table Test Kitchen
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: N/A
Total Time: 15 minutes
3 oil-packed anchovy fillets, drained
¾ cup mayonnaise
½ cup loosely packed basil leaves
3 tablespoons extra virgin olive oil
1½ tablespoons Dijon mustard
1 tablespoon lemon juice
½ teaspoon lemon zest
Salt and pepper, to taste
¾ pound mortadella, thinly sliced
½ pound spicy soppressata, thinly sliced
⅓ pound aged Gouda cheese, thinly sliced
1 cup peppadew peppers, roughly chopped
1 cup packed parsley leaves
1 12-inch long Italian bread with sesame seeds, split lengthwise, hollowed out and toasted
1. In a food processor, blend the anchovy, mayonnaise, basil, olive oil, mustard, lemon juice and zest until smooth. Season with salt and pepper to taste. Transfer to a small bowl and set aside.
2. Using a small spatula spread the anchovy-basil-mayonnaise on both sides of the bread. Layer the bottom half of the bread with the mortadella, soppressata, gouda, peppadew peppers and parsley. Top with the other half of the bread. Cut into 6 sections. Serve.