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Sandwiches & wraps

The Italian
Ingredients
The signature sandwich of Portland, Maine, is said to have been developed in 1902 by Giovanni Amato. An Italian baker, Amato added meat, cheese, and vegetables to his long soft rolls for the local dockworkers. When Dominic Reali purchased Amato's bakery in 1972, he added Greek olives and thinly sliced pickles, making the Italian the sandwich it is today. Although many take credit for its creation, all are versions of Amato's original, notable for its lack of lettuce, mayo, or mustard.
4 each Soft hoagie rolls
8 slice American cheese, processed, slice
16 oz Hannaford Inspirations Country Style Baked Ham, sliced
1 each Large tomatoes, halved and thinly sliced
2/3 cup Chopped onion
1/2 each Medium green bell pepper, seeded and thinly sliced
1 each Pickles, sour, lrg, 4" long
2 tablespoon Olive oil
1/4 teaspoon Black pepper, freshly ground
1/3 cup black olive, sliced
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The Italian

The Italian

The Italian
  • Servings:Serves 4
  • Prep Time:25 minutes
  • Cook Time:0 minutes
directions
Note: Restaurants offering Italians usually have options you can reproduce at home. For a Salami Italian, add 4 oz. sliced salami, and for an Italians with hots, include a few sliced hot pickled peppers.
1. Place rolls on a work surface. Layer a quarter of cheese, then a quarter of the ham on the bottom half of each roll. Top with equal amounts of tomato, onion, green pepper, pickle, and olives.
2. Drizzle olive oil over each sandwich, sprinkle with pepper, then add top halves of rolls. Serve immediately.
Source: Hannaford fresh Magazine, July - August 2008
 
 
 
 
 
 
 
 
 
 
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