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Loaded Italian Sub with Roasted Red Pepper Aioli



INGREDIENTSFor the Aioli
  • 2 large sweet red bell peppers
  • 1 head of garlic
  • ½ cup mayonnaise
  • 4 tablespoons extra virgin olive oil, divided
To Make the Sub
  • ½ loaf of Italian or French bread at least 3 inches wide and a foot long
  • ¼ pound sliced Genoa salami
  • ¼ pound sliced Italian Mortadella
  • ¼ pound sliced sweet or hot (your preference) capicolla (also known as capocollo, or coppa)
  • ¼ pound thinly sliced prosciutto
  • ¼ pound aged good quality provolone cheese, sliced
  • 2 tablespoons extra virgin olive oil
  • 2 Roma tomatoes, sliced
  • ½ cup fresh basil leaves, divided
  • ¼ cup shredded Parmesan Reggiano
  • 1 cup shredded Scamorza mozzarella or regular mozzarella (but avoid using a very wet fresh mozzarella)
  • ¼ cup chopped Muenster cheese (buy ¼ pound sliced and chop by hand)
  • 1 teaspoon dry oregano




NEXT Instructions you can go  HERE

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