Middle Child's So Long Sal!
Don't just take OUR word for it—Philadelphia Mag calls this sando "pure genius." We couldn't agree more... and we got the recipe!!
Provolone Dolce, slice (shaved provolone gives the sandwich a special touch)
Genoa salami, sliced
Prosciutto di Parma, sliced
Shrettuce (romaine lettuce, thinly sliced)
Yellow onions, thinly sliced
4 ½ cups marinated artichokes and ¼ cup of liquid from the jar
6 tbsp Artichoke Relish
2 ½ tsp lemon zest
4 tsp lemon juice
1 cup + 2 tsbp Calabrian chilis crushed
1 cup roasted red peppers
2 ⅛ cups Drizzle
2 cups + 3 tbsp red wine vinegar
1½ tsp honey
1 garlic clove
½ tsp kosher salt
3 tsp dried oregano
½ cup red onion
Instructions
Active Time: 2 Hours
Full Time: 17 Hours
Portion your Focaccia into eight squares.
Slice open a focaccia square for assembly.
Spread a generous amount of House Mayo on both slides of the sandwich.
Add 6 tbsp of Artichoke Relish to the bottom half of the sandwich.
Add 8 slices of Genoa Salami to the bottom, making sure that the slices of salami are overlapping.
Add 4-5 slices of Prosciutto di Parma. Top with 3 slices of Provolone Dolce.
Add your shrettuce and sliced yellow onions to a mixing bowl and add a small amount of Red Wine Vinegar Dressing until lightly dressed.
Add the dressed lettuce to the sandwich followed by the onions on top, closing it off with the other focaccia piece.
