This sammich is why god created man, so that man could make and eat it. Typically I don't use sauces, I grow my peppers, so to make the main ingredient here you might need to look in stores, or (and you should you pepper lovers you) just grow your own. You can get all your meats/cheese from dietz and watson but you might have your prefered brands or styles as well. Please stick to 8 lbs meat and 2 lbs cheese.
Sammich
1 large 1 foot sourdough loaf cut.
1 cup hot pepper relish (recipe to follow).
1 lb Hot Capicola
1 lb Rosemary Basil Ham
1 lb Olive loaf
1 lb prosciutto
1 lb Mortadella
1 lb Pastrami
1 lb Salami
1 lb sliced brisket
1 lb jalapeno chili pepper jack cheese
1 lb Horseradish Munster Cheese
1 lb Kosher Dill Pickles
1 lb Tomatos
Mustard and Mayo to taste.
Cut the loaf of bread like a bun scoop it out, put on 1 cup hot pepper relish on both sides add tasty mayo and a huge splooge of mustard. Layer the works 1 lb capicola, 1 lb prosciutto, 1 lb mortadella, 1 lb basil ham, 1 lb salami, 1 lb sliced brisket, 1 lb olive loaf (this sasmmich was made for world peace, symbolized by the olive), 1 lb pastrami, 1 lb jalapeno chili pepper jack cheese, 1 lb horseradish munster cheese, 1 lb of pickles, 1 lb of tomatoes, and BAM! On goes the lid KAPLOW!!
Hot Pepper Relish
INGREDIENTS
1 1/2 pounds habanero peppers, cut into 1 inch pieces
1 pound jalapeno peppers, cut into 1 inch pieces
1/4 pound Dorset Naga peppers, cut into 1 inch pieces
8 cups vinegar
2 cups water
10 cloves garlic, crushed
2 onion, chopped
DIRECTIONS
Place the habanero peppers, jalapeno peppers, and Dorset Naga peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.
Dice or run through food processor to make a spread as needed.
Sammich
1 large 1 foot sourdough loaf cut.
1 cup hot pepper relish (recipe to follow).
1 lb Hot Capicola
1 lb Rosemary Basil Ham
1 lb Olive loaf
1 lb prosciutto
1 lb Mortadella
1 lb Pastrami
1 lb Salami
1 lb sliced brisket
1 lb jalapeno chili pepper jack cheese
1 lb Horseradish Munster Cheese
1 lb Kosher Dill Pickles
1 lb Tomatos
Mustard and Mayo to taste.
Cut the loaf of bread like a bun scoop it out, put on 1 cup hot pepper relish on both sides add tasty mayo and a huge splooge of mustard. Layer the works 1 lb capicola, 1 lb prosciutto, 1 lb mortadella, 1 lb basil ham, 1 lb salami, 1 lb sliced brisket, 1 lb olive loaf (this sasmmich was made for world peace, symbolized by the olive), 1 lb pastrami, 1 lb jalapeno chili pepper jack cheese, 1 lb horseradish munster cheese, 1 lb of pickles, 1 lb of tomatoes, and BAM! On goes the lid KAPLOW!!
Hot Pepper Relish
INGREDIENTS
1 1/2 pounds habanero peppers, cut into 1 inch pieces
1 pound jalapeno peppers, cut into 1 inch pieces
1/4 pound Dorset Naga peppers, cut into 1 inch pieces
8 cups vinegar
2 cups water
10 cloves garlic, crushed
2 onion, chopped
DIRECTIONS
Place the habanero peppers, jalapeno peppers, and Dorset Naga peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.
Dice or run through food processor to make a spread as needed.
