The Party Sub
You COULD make several individual sandwiches, but isn't a party sub so much more fun? This one is huge, it looks cool, and honestly tastes incredible. You're gonna want to make this.
Ingredients
TOPPINGS & CONDIMENTS:
MEATS (all VERY thinly sliced):
- Mortadella
- Salami
- Prosciutto, or thin ham if you can’t find prosciutto
GIARDINIERA, CHOPPED:
VINAIGRETTE:
- 15 g whole grain mustard
- 50 g red wine vinegar
- 5 g honey
- 2 g salt
- 1 g black pepper
- 1 g dried basil
- 1 g dried oregano
- 150 g extra virgin olive oil
CALABRIAN CHILI GARLIC MAYO:
- 150 mayo
- 50 g roasted red bell pepps
- 30 g calabrian chilis
- 5 g garlic
SHAVED RED ONION – i use a mandolin, but if you don’t have one, cut as thinly as possible
SHAVED ICEBERG LETTUCE – I use a mandolin. Slice very thinly if you don’t have a mando.
PROVOLONE CHEESE SLICES:
PARTY SUB ROLL:
- 240 g warm water, 86F/30C
- 9 g instant yeast
- 10 g sugar
- 20 g olive oil
- 360 g bread flour
- 9 g salt
Instructions
VINAIGRETTE:
- Combine all ingredients except oil, then slowly stream in oil while stirring. At this point i like to add the dressing to a lidded container and give it a good shake to emulsify.
CALABRIAN CHILI GARLIC MAYO:
- Blend ingredients with immersion or standard blender. Alternately, hand mince all ingredients then stir into mayo.
PARTY SUB ROLL:
- Add ingredients to a mixer with dough hook and mix on low for about 3 minutes or until the dough is combined into a mass. Increase speed to high and mix for another 4-5 minutes. The dough is fully mixed when you tug it and it doesn’t shear or tear.
- Alternatively If mixing by hand, add ingredients to a bowl and stir with a sturdy spoon for as long as the dough will allow you to mix it with a spoon. From there, switch to a soaking wet hand and squeeze and turn the dough with your hand then knead dough until it forms into a smooth ball.
- Transfer dough to a bowl and round into a taught ball. Cover and ferment at room temp for 2 hours.
- After the 2 hours, the dough should have risen by about double. Transfer dough to a well floured work surface then degas to remove large air pockets. Fold and preshape dough. Cover dough with bowl or damp towel to rest for 25 minutes.
- Shape dough into a "party" sized loaf. Transfer to a parchment lined sheet tray, seam side down. Cover with another sheet tray or damp towel to proof for 60-75mins.
- After proofing, the loaf should have risen by about 2x. A properly proofed dough will slowly spring back when poked.
- Score loaf longways down the center of the loaf. Spray loaf generously with water then transfer to a preheated 375F/190C oven. Spray loaf once more then quickly close oven door and bake for 30-35 mins.
- After baking, brush the top of the loaf with melted butter. If you don’t build the sub immediately after baking, refresh bread in a 375F/190C oven for 5-8mins to crisp the crust before making the sandwich.
- To build, slice sub horizontally (parallel to the cutting board) then layer as follows:
- 5-6 spoonfuls of chopped giardiniera – press it lightly into the bread
- Mortadella – ribboned onto the sandwich not tightly stacked
- Salami – again, ribboned
- Prosciutto – ribboned!
- Shredded lettuce – about 3 large handfuls. Press down lightly
- Shaved red onions
- Vinaigrette, several spoonfuls drizzled all over the sandwich
- A layer of thinly sliced provolone
- On the top of the sub roll, spread a generous amount of calabrian mayo Cut and serve. I like to use long picks to keep the masterpiece held together.
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