Ingredients
Units
Scale
- Layer 1 – Best Foods (aka Hellmann’s on the east coast) Mayo mixed with 1 head Roasted Garlic – spread liberally on bottom piece of bread
- Layer 2 – 3/4 pound Boar’s Head Roasted BBQ Chicken Breast, sliced thin
- Layer 3 – 1/2 pound Horseradish Cheddar, sliced thin
- Layer 4 – 1 large Avocado, sliced thin
- Layer 5 – 3/4 pound Italian Mortadella, sliced thin
- Layer 6 – deseeded Tomato, sliced thin
- Layer 7 – 1/2 pound cave-aged Gruyere, sliced thin
- Layer 8 – Freybe Gypsy Salami, sliced thin
- Layer 9 – 3/4 pound Virginia Ham, sliced thin
- Layer 10 – 1 large ball Fresh Mozzarella, sliced thin
- Layer 11 – Fresh Basil leaves
- Layer 12 – Fresh Oregano leaves
- Layer 13 – Thinly sliced Smoked Fontina cheese
- Layer 14 – Hirshon sweet Balsamic peppers (used Peloponesse roasted red peppers- rinse, soak in marinade of olive oil, balsamic vinegar, lots of chopped garlic, LOTS of brown sugar )
- Layer 15 – Some thinly sliced Spanish ham
- Layer 16 – Some chopped kalamata and green olives
- Layer 17 – Some thinly sliced (almost paper thin) cucumber
- Layer 18 – Thinly sliced Spanish purple onion
Instructions
- Start with a Green Onion Slab from Acme Bread (available at Whole Foods) or a focaccia loaf, slice lengthwise.
- Soak top layer of bread with pepper marinade, then spread with Edmond Fallon Balsamic Honey Mustard and close sandwich
- Wrap tightly in plastic wrap, weight with heavy book(s) for at least 1 hour, pierce with a toothpick for each section of sandwich, then slice carefully.
- Prep Time: 0 hours
- Cook Time: 0 hours