What could be bad about about turkey, provolone, fresh mozzarella, and roasted peppers? Nothing! Add in the other savory ingredients, and you have a sandwich that will satisfy the toughest sandwich critics.
This sandwich has a list of ingredients that I probably wouldn’t have ever gotten around to putting together, so I’m thrilled that someone else already did. Sure, I love every ingredient here on it’s own, but I’m not living in a deli. I have everything listed here in my kitchen in regular rotation, but not always at the same time.
It’s no secret that I love the Food Network show “The Best Thing I Ever Ate.” I mean--I love food, so in turn, I love hearing what other people are eating. I found these eggplant burgers from the show, and we just love those! We were watching a few weeks ago, and the episode was about delis. Adam Gertler was talking about the Junk Yard Special from Sarcone’s Deli in Philadelphia. You can see Adam’s show clip right on the front page of their site.
I knew that I had to have that sandwich. It was one of those things that reaches out and grabs you by the shirt and says “You. Want. Me.” I do, I do!
So! Couldn’t be any simpler. I bought some nice deli rolls and toasted them first. Did you hear Adam take that bite of his sandwich? It crackled. I needed to have that crackle, too. (By the way, as I write this, all I can think about is having one of these. Hungry!)
Junk Yard Special
Amounts are up to you. How many sandwiches are you making? You don't need a ton of each thing in one sandwich--a couple slices of meat and cheese per roll, etc. If you're making a lot, buy 2 bags of spinach since it really cooks down.
Red wine vinegar
Sliced deli turkey
Thinly sliced Prosciutto
1 (7-8 oz) bag fresh baby spinach
Roasted Peppers with Garlic (jarred or fresh)
Fresh Mozzarella, sliced
Provolone Cheese, sliced
Fresh basil leaves, stacked up, rolled, and sliced across to form ribbons or strips
Start by lightly sautéing the spinach. Heat a skillet over medium low heat. Add the spinach and a small amount of water--a couple tablespoons or so, and a touch of salt and pepper. Keep moving the spinach around until it's wilted and softened. Remove from the pan and place it in a strainer to let any extra water drain. Set aside to cool.
Heat oven to 350 degrees to toast the rolls. If they're not sliced, slice them almost through, leaving them attached at the bottom, then place them in the oven for about 5 minutes. Set aside.
When your rolls are ready to go, you can make your sandwiches. Start by drizzling the inside of each roll with oil and vinegar. Layer the remaining ingredients in this order:
Prosciutto (I like to cut up the prosciutto, since it has a habit of coming out of a sandwich in one piece when you bite it.)
Sautéed spinach (Just give it a bit of a squeeze over a paper towel so it's not too wet.)
Fresh Mozzarella slices
Fresh basil strips
Dried basil and oregano
That's it--dig in and pig out. Oink!
- These sandwiches have a wonderful balance of flavors. I can’t imagine them without the red wine vinegar, for instance. The peppers just belong in there. The cool, fresh mozzarella hits your tongue and is then followed by the sharpness of the provolone and the smokiness of the prosciutto. You can adjust these any way you like, but they’re perfect as is, I think.
- That said, they are versatile. Don’t like turkey? Try ham. I couldn’t find any roasted peppers at Trader Joe’s (weird), so I picked up a roasted pepper and eggplant garlic spread.
- Vegetarian? Leave the meat out. The rest of the ingredients are full of flavor so you won’t miss it.
- Want more of something or less of something? Up to you--adjust to your liking.
- Hot summer evenings on the horizon? Don’t cook--make these sandwiches!