Baked Eggs with Ricotta, Mozzarella & Spicy Tomato Sauce
Tenderloin Caprese Sandwich
Pancetta Fresh Mozzarella Panini
Panino’s Montanara by Chef Gino Rago
Galbani® Gourmet Italian Sub
Extra virgin olive oil
Red wine vinegar
Fresh garlic clove (smashed)
Red onion, very thinly sliced
Calabrian chili paste
Mayonnaise (for rolls)
Soft sub roll, split lengthwise
Small Heart of romaine lettuce, shredded
Assorted cured meats—such as prosciutto cotto, suppressata, Genoa salami and prosciutto—very thinly sliced
Galbani Thin Sliced Fresh Mozzarella
Pepperoncini, thinly sliced
Crushed dried oregano for garnish
Kosher salt, freshly ground pepper
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.
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.
Stir Calabrian chili paste and mayonnaise together until fully incorporated.
Remove garlic from the vinaigrette and whisk again.
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.
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.
Repeat the process until the sub roll is full.
Drizzle vinaigrette on top. Garnish with a final sprinkle of dried oregano. Close sandwich and cut in half crosswise to serve.