So can I say that this may be the most fabulous sandwich I've had. I dont even like salami which is what makes my statement all the more curious! Over 25 years ago, my husband Joe frequented a place in Fullerton Ca. called Frank's Pizza. You can even find it on google and people are still blogging about how amazing it was before it closed a few years ago! Anyway, Joe attempted to go back there a month or so ago and when he found that it was closed he took it upon himself to remake this recipe to the best of his recollection. So here it goes. I want one now at the very thought and description of it.
One Large fresh Italian loaf cut length wise in half.
Shake on Beno's Italian sub sauce on both sides.
Finely chop 1/2 cup of jarred roasted red peppers and 1/2 cup of chopped peppercini's and mix them . Set aside.
Add 2 T of garlic spread from the deli (it looks like butter with spices in it) and 2 T of olive oil to a pan and add in 1 medium thinly sliced purple or white onion (we've had both and they are both delicious) and caramelize. Set aside.
Butter (of course real butter) both sides of the bread and sprinkle with sea salt. Crush 4 fat garlic cloves and rub then on the out side of the bread. Yes all of it!
Heat broiler.
Lay the peppercini and red pepper mixture down on the sub sauce which you sprinkle on one half of the loaf, then fresh deli salami and fresh pepperoni down in two layers the full length of that one side of the bread.
Then add on top the onions. Next add a layer of provolone the full length.
Run this under the broiler until the cheese bubbles.
Open the door and add the top length of Italian loaf. Run the whole thing under the broiler. Never leave it and check it every 45 seconds. When the butter bubbles and before the garlic browns take it out of the broiler.
It is toasty crisp on the outside and fluffy delicious bread on the inside with the most amazing combination of spices & sauciness! I crave this and once you've made it, so will you!
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