Hot Italian Sub


1 Rustic French Batard
1/3 bottle Terrapin Ridge Farms Garlic Herb Vinaigrette
1/2 pound Genoa Salami, sliced thin
1/2 pound Hot Capicolla, sliced thin
1/2 pound Prosciutto di Parma, sliced thin
1/4 pound Mozzarella, sliced thin
1/4 pound Sharp Provolone, sliced thin
1/3-1/2 jar Divina Roasted Red Tomatoes, patted dry and chopped
1/2 jar Divina Whole Pepperoncinis, drained and sliced into rings
2 cups fresh arugula, optional

Heat oven to 375 degrees. Slice the Rustic French Batard in half. After shaking well, pour the Garlic Herb Vinaigrette evenly over the bottom half of the bread. Top with genoa, hot capicolla, prosciutto, mozzarella, and sharp provolone. Scatter the roasted red tomatoes, pepperoncini rings, and arugula, if using. Put other half of bread on top. Wrap bottom and sides with aluminum foil and place in oven for 15-18 minutes, or until top of bread is crisp and cheese is melted.  Remove foil and slice into 4 pieces for meal-sized servings, or 6-8 pieces for snack-size.


The Greater Gouda:

1 Rustic French Batard
Terrapin Ridge Farms Garlic Herb Vinaigrette
8 ounces Genoa Salami, sliced thin
8 ounces Hot Capicolla, sliced thin
8 ounces Prosciutto di Parma, sliced thin
4 ounces Mozzarella, sliced thin
4 ounces Sharp Provolone, sliced thin
Divina Roasted Red Tomatoes
Divina Whole Pepperoncinis