The Party Sub
RECIPE
TOPPINGS & CONDIMENTS
MEATS (all VERY thinly sliced):
▪Mortadella
▪Salami
▪Prosciutto (or thin ham if you can’t find prosciutto)
GIARDINIERA, CHOPPED
VINAIGRETTE
▪15g or 3tsp whole grain mustard
▪50g or 1/4c red wine vinegar
▪5g or ¾ tsp honey
▪2g or 1/4tsp salt
▪1g or 1/2tsp black pepper
▪1g or 1tsp dried basil 1g or 1stp dried oregano
▪150g or 2/3c extra virgin olive oil
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
▪150 or 3/4c mayo
▪50g or 2 1/4Tbsp roasted red bell pepps
▪30g or 3Tbsp calabrian chilis
▪5g/1 clove garlic
Blend ingredients with immersion or standard blender. Alternately, hand mince all ingredients then stir into mayo.
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
▪240g or 1c warm water (86F/30C)
▪9g or 3tsp instant yeast
▪10g or 2 1/3tsp sugar
▪20g or 1 1/2Tbsp olive oil
▪360g or 2 7/8c bread flour
▪9g or 1.5tsp salt
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 (as shown in video @1:08). 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 as shown @1:43. Cover dough with bowl or damp towel to rest for 25 minutes.
Shape dough into a “party” sized loaf as shown @2:12. 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.
