Recipes

Italian sub

10 mins of preparation + 0 cooking time 2 servings
Sous-marin italien

Ingredients

  • 2 submarine buns, cut in half horizontally

  • 45 ml (3 tbsp.) of basil pesto

  • 65 g of duBreton sopressata dry sausage

  • 65 g of duBreton chorizo dry sausage

  • 65 g of duBreton prosciutto dry cured ham

  • 65 g of duBreton pepperoni dry sausage

  • 200 g of fresh mozzarella, cut into slices

  • 1 tomato, sliced

  • 250 ml (1 cup) of arugula

  • 45 ml (3 tbsp.) of mayonnaise

  • 1 clove garlic, finely chopped

Preparations

  1. In a bowl, mix the mayonnaise and the garlic.

  2. Spread the pesto on the bottom of the bread. Add the sopressata, chorizo, prosciutto and pepperoni. Then add the mozzarella slices, tomatoes and arugula.

  3. Spread the garlic mayonnaise over top of bread. Close sandwich tightly.

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