Fresh Mozzarella
Concepts
Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.
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Galbani® Gourmet Italian Sub
INGREDIENTS
| 1 tbsp. | Extra virgin olive oil |
| 2 tbsp. | Red wine vinegar |
| 1–2 tsp. | Oregano |
| 1 | Fresh garlic clove (smashed) |
| 1 | Red onion, very thinly sliced |
| 1–2 tbsp. | Calabrian chili paste |
| Mayonnaise (for rolls) | |
| 1 | Soft sub roll, split lengthwise |
| Small Heart of romaine lettuce, shredded | |
| ½ lb. | Assorted cured meats—such as prosciutto cotto, suppressata, Genoa salami and prosciutto—very thinly sliced |
| 6–8 slices | Galbani Thin Sliced Fresh Mozzarella |
| 2 | Pepperoncini, thinly sliced |
| 1 tsp. | Crushed dried oregano for garnish |
| Kosher salt, freshly ground pepper |
METHOD
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To create vinaigrette, in a bowl, combine extra virgin olive oil, red wine vinegar, oregano, kosher salt, freshly ground black pepper, and crushed garlic clove. Whisk and let sit in the bowl. Set aside.
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Place red onion slices in a small bowl and add cold water to cover; let soak 10 minutes. Drain, and use paper to pat very dry. Set aside.
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Stir Calabrian chili paste and mayonnaise together until fully incorporated.
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Remove garlic from the vinaigrette and whisk again.
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To prep sub roll, spread chili mayonnaise over the top part of the roll. Spoon a teaspoon or two of vinaigrette on the bottom of the roll, and add shredded romaine on top.
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Drape a single layer of meat slices so that they fold over themselves over the length of the bottom of the roll. Then, add a single layer of the Galbani Thin Sliced Fresh Mozzarella Cheese on top of the meat. Alternate red onion slices with slices of pepperoncini.
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Repeat the process until the sub roll is full.
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Drizzle vinaigrette on top. Garnish with a final sprinkle of dried oregano. Close sandwich and cut in half crosswise to serve.
Pairings
- Wine & Spirits
- Beer
- Proteins
- Fruits & Vegetables
- Nuts, Grains & Starches
- Flavors, Spices & Condiments
