Ham and Genoa Salami Italian Sub
Doug Roese / Lakewinds Natural Foods
Fresh, quality ingredients make a mere sandwich a mighty meal!
Serves 2
Ingredients
PREHEAT OVEN TO 400°F
1 New French Bakery French Flute
4 oz. Applegate Farms Uncured Imported Ham
2 oz. Applegate Farms Uncured Genoa Salami
4 oz. Applegate Farms Provolone Cheese
4 tablespoons Annies Naturals Black Olive and Truffle Vinaigrette
1/3 jar La Medina Pomodoraccio Sun Semi-Dried Tomatoes
1/3 lb. eggplant (buy a whole one and roast it all, use some later)
1/3 can Mediterranean Organics Artichoke Hearts in water
2 tablespoons (firmly packed) slivered fresh basil
1 oz. organic mixed salad greens
salt and pepper
Instructions
Slice eggplant into 1/4" thick rounds. Stack onto a plate, salting in between layers. Place another plate and some weight on top for 1/2 hr. Rinse, dry on paper towels, brush with olive oil, and bake on cookie sheet till light brown. Cool. Evenly spread vinaigrette on both halves of bread, and layer ingredients: ham, salami, cheese, eggplant (soaks up oil from), tomatoes, artichokes, fresh basil, salt and pepper and greens.