A Darn Fine Sandwich Featuring Applegate
“While in Michigan with Roy for a weekend, I saw a sign that said, “Life is like a sandwich: you have to fill it with the best ingredients.” All I can say to that is YES.
If you’ve followed me for a while, you know that even though I’m gluten-free, and one of my superpowers is making fabulous sandwiches. People always ask me why my sandwiches are so amazing. It’s because I curate each ingredient, from choosing fantastic salami, beautiful cheese and fabulous breads, to adding plenty of nocrumbsleft Magic Elixirs. This sandwich will be your hero!
Applegate is a natural for me, not only because their products are delicious, but because the care is there, from their humanely raised meats to their non-GMO cheeses. I love Applegate’s mission statement: “Changing The Meat We Eat®”, and their food philosophy that “The way food is raised can change and transform lives”¦from the farmer who grows it to the person who eats it.” These are just some of the things that makes me so proud to be partnering with them!
“I’ve always said a sandwich is only as good as its ingredients. Mix and match and be limited only by your creativity.” Teri Turner
[recipe title= “A Darn Fine Sandwich Featuring Applegate” print= “true”]Print
I love putting together a fabulous sandwich, and this is one of my favorites. It’s the perfect filling and delcious lunch!
- 1 twelve-inch baguette
- 4 slices of cheese, Applegate cheddar, provolone, or your choice
- 4–8 ounces of salami (we used a combination of Applegate uncured Soppressata and uncured Genoa salami)
- ¼ cup Pepperoncini
- 4 dill pickle slices
- Arugula or your favorite greens
- 1 avocado, sliced
- Smoky Red Pepper sauce Magic Elixirs (recipe below)
- Marinated Red Onions Magic Elixirs
Cut the baguette in ½, but not all the way through (leave one side of the bread connected) Scoop out the middle of the bread from both the top and the bottom to hollow it out.
Start by spreading about 2 Tbsp of Smoky Red Pepper Sauce on each side of the bread. Add more as needed.
Then begin to layer your ingredients. Start with salami, cheese (cut in ½), avocado, greens (lightly salted), pickles, marinated onions and pepperoncinis.
Use 3 long toothpicks to stick into the top of the bread to hold the sandwich together, equal distance apart. Then cut the sandwich into 3-4″ pieces.
One of my Magic Elixirs that is an absolute must!
- 2 medium sized, red bell peppers
- 1 tsp extra-virgin olive oil
- 1½ tsp salt, divided
- ¼ tsp freshly ground black pepper
- 2 Tbsp red wine vinegar
- 1 cup Whole30 mayonnaise
- 1 tsp Whole30 compliant hot sauce
- ¼ tsp cayenne
Preheat the broiler and raise the oven rack to 5 or 6 inches below the heat source.
Place the bell peppers on a baking sheet and drizzle evenly with oil. Sprinkle ½ tsp of the salt and pepper over them. Broil until charred, about 15 minutes. Flip the peppers over and broil, flipping every 5 minutes until completely charred, – minutes more. Remove them from the oven and let cool.
Remove and discard the charred skin, seeds and stems. Tip: You can also put it in a paper bag for 15 minutes to let it sweat and easily remove the skin.
Transfer the peppers to a blender or food processor. Add the mayonnaise, vinegar, the remaining 1 tsp of salt, hot sauce and the cayenne. Blend until smooth.
Serve immediately or store in and airtight container in the refrigerator for up to 3 days.
Sandwich Guide modified from ”˜How to become a spectacular sandwich maker’ in my book.
#1 PROTEIN: Absolutely use one of Applegate’s Natural or Organic sandwich meats, my Everyday Roast Chicken Breast, or your own leftovers”¦
#2 CHEESE: I love Applegate’s wonderful Cheddar, Provolone, Mozzarella and Muenster cheeses.
#3 “THE WRAPPER”: Always get really lovely fresh regular or gluten-free crackers, a baguette, or crisp iceberg lettuce leaves. If you are
#4 GREENS AND VEGETABLES: Try Boston lettuce, baby arugula, or a nice loose mix of greens. Extra layers of seasonal vegetables like summer tomatoes and ripe avocado or a fresh slaw can take your sandwich to the next level.
#5 SPREAD AND SAUCE: Magic Elixirs anyone? When making a sauce, I like to start with mayo and riff from there—just enough hot sauce to make a beautiful color; ketchup or mustard for taste; and a little bit of something pickled, like a caper or dill pickle. Experiment and play. Stir it up, and spread it on.
#6 EXTRAS: Marinated Onions, and a drizzle of the oil, pepperoncini, cornichons, marinated artichoke hearts, or your favorite olives will add a final, delicious layer of flavor to finish your sandwich.