Heroes of Quarantine
I’ver had a fondness for Italian deli sandwiches since I was a child. It started when my mother & I would go to this spot called Genova’s Delicatessen in Oakland. I always looked forward to our weekend adventures there. It was always packed but we never cared because many of the best places usually are. When I moved to Los Angeles I found that familiar feeling again at Bay Cities Deli. I would regularly stop by on my way home from class in college to grab a easy dinner or pick up lunch with friends on the way to the beach. Oh, the good ol’ days. Being on lockdown has stirred up many old food cravings, probably because I don’t have access to all delicious restaurants that make New York so great. So for now, I make my own! I wanted a taste of a classic salami as well as a tuna so I just made both because well, why not. I have nothing but time & opportunity. Plus being in the kitchen has truly become my happy place.
Green Goddess Tuna Salad Sandwich
This updated recipe brings herby notes to a otherwise bland blend. I mean, we’ve all had tuna sandwiches before. But have you had one with Greek yogurt, pesto & apples? Didn’t think so. I chose ciabatta but this also works great on a french baguette or sourdough!
Ingredients:
3 tbsp pesto
¼cup mayonnaise
¼ cup Greek yogurt
2 tbsp dijon mustard
1/2 lemon (juice only)
2 5-oz. can tuna in water, drained
1 small shallot, finely chopped
4 cornichons, finely chopped (any pickle of your liking can work!)
1/4 cup apple, chopped
1 ciabatta roll, split & lightly toasted
1 small handful of arugula
Incorporate pesto, mayo, greek yogurt, dijon mustard, lemon juice in a medium bowl.
Add tuna.
Using a fork, break up tuna and incorporate into dressing.
Mix in shallot, cornichons and apple. Season with salt & pepper.
Build sandwiches with ciabatta rolls, tuna salad (you will most likely have a bit extra) & arugula.
Classic Italian Hero Sandwich
This is everything you love about the deli section in between two delicate yet crunch pieces of baguette.
Ingredients:
For the meats I used a Italian meat variety pack. I got it from the grocery store but here it is online!
3-4 slices of dry salami, prosciutto & dry coppa (or whatever Italian meats you like!)
1 small tomato, sliced thinly
2 tbsp mayo
1 tbsp dijon mustard
1/4 baguette roll
shredded iceberg lettuce
2 slices of provolone cheese
4 cornichons, thinly sliced
red wine vinegar/olive oil/herb mix (I used Beano's sub dressing)
salt & pepper to taste
Cut and toast baguette roll
Spread mayo & mustard on each side of the roll
Using a few pieces of each meat, lay prosciutto on bottom then salami & coppa
Top with provolone, lettuce and salt & pepper. Drizzle with sub dressing to finish.
Enjoy!
