This month I was assigned Nichole's lovely blog, Cookaholic Wife. Nichole and I have been on a cooking board together for a few years and I was very familiar with her blog prior to her joining my Secret Recipe Club group. On of myy favorite meatball recipes, General Tso's Meatballs, comes from Nichole! I loved looking at her recipes and added a few to my must make list (like her famous crab dip). However, there was one recipe that I remembered her posting awhile ago for an amazing sounding sandwich. The sandwich carries the name Junk Yard Special and is inspired by a sandwich made at a deli called Sarcone's. The sandwich is piled with deli turkey, proscuitto, cheese, red peppers, sauteed spinach and fresh basil on a toasted roll. It sounded absolutely amazing and I knew that I needed to give it a try for our recipe reveal.
This sandwich is amazing. I loved the flavors of all the ingredients and topping with the red wine vinegar over the melted cheese.....sooooo good. I really can't wait to make this sandwich again. Ron and I gobbled them up in no time fast, and lucky for me I have enough for an additional sandwich for lunch tomorrow! My favorite part was the roasted red peppers with the melted cheese. I love that combo and herby Italian seasoning put it over the top!
Tonight we are relaxing at home with a little cooking and laundry. We had a fun and busy weekend, but a night with a little downtime will be nice and relaxing. I also need to catch up on Walking Dead!
4 sub rolls (I like to use bolillo rolls), halved
8 slices prosciutto
8-16 slices deli turkey (depending on thickness of turkey)
4 slices Provolone, slices cut in half
8 oz fresh mozzarella, thinly sliced
1/2 cup roasted red peppers, drained and thinly sliced
4 cups fresh spinach
Dried Italian seasoning
4 fresh basil leaves, shredded
4 tsp olive oil
4 tsp red wine vinegar
Heat oven to 350 degrees and line a baking sheet with foil.
In a saute pan, toss spinach with 1 tsp olive oil and cook over medium-high heat till wilted.
Arrange roll halves on the baking sheet. Place a slice of prosciutto and turkey on each bottom and top half. Add 1/2 slice of provolone to each roll. Evenly distribute spinach and roasted red peppers on the rolls. Sprinkle with Italian seasoning. Add 1/2 tsp olive oil and 1/2 tsp vinegar to each roll. Top each roll evenly with sliced mozzarella.
Bake the sandwiches in the oven for about 10 minutes, or until cheese is melted and bread lightly toasted.
Remove from oven and join a bottom roll with a top. Serve immediately.
**This sandwich can also be served cold, but I recommend baking**