Parma Sausage is one of Eat'n Park's FarmSource partners, providing us with locally-sourced artisan sausage. Click here to read all about our partnership with this family-owned business. Because Parma's products are available to the public, you can enjoy the fruits of their labor in your home, as well as at Eat'n Park. One of my favorites is this Italian Grinder, perfect for tailgates!
Jamie's Italian Grinder featuring Parma Sausage
Yield: 1 large hoagie (serves 6-8)
½ lb. Parma Capicollo
½ lb. Parma Salami
½ lb. Parma Mortedella
½ of a Red onion, ¼" slices
3 plum tomatoes, ½" slices
1 red pepper
1 head of bitter lettuce (Frissee or Arugula)
½ lb. Sharp Provolone (or any cheese that you prefer)
½ cup Dijon mustard
1 loaf ciabatta bread or French bread
¼ cup red wine vinaigrette (Recipe below)
Prepare vinaigrette (recipe below) and set aside.
To roast the red peppers, first wash and dry them. Turn one burner on the stove and place pepper in the center. Continue to char the pepper until they are 80% blackened. Place charred pepper inside of a paper bag. Let set for 10 minutes. Remove the charred skin and seeds and slice into ½" strips. Slice ciabatta bread in half long ways. Spread Dijon on the bottom half of the bread then layer with sliced onion, Capicollo, Provolone, Salami, Mortedella, Provolone and red peppers. On the other half of bread, spread Dijon mustard then tomatoes and lettuce. Drizzle vinaigrette over the lettuce and place on top of the bottom of the sandwich. If you're going to toast the sandwich in the oven, don't put the top with the lettuce and tomato on until after. To toast sandwich, turn on broiler and broil for 5 minutes or until cheese is melted.
Slice sandwich into 6 or 8 slices.
Red Wine Vinaigrette
1 ½ tbsp. Red wine vinegar
1 medium garlic clove, peeled and minced
2 tsps. Dijon mustard
½ tsp. sugar or honey
2 tbsp. Olive oil
In a small bowl add the first 4 ingredients and whisk together with a wire whip. While stirring slowly add olive oil and whisk until oil has combined with the other ingredients.