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The Weekender Sandwich with Pepp'ricot Mayonnaise
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For The Mayonnaise
  1. ¾ cup mayonnaise
  2. ¼ cup Pepperlane Pepp'ricot Preserves
  3. 1 ½ tsp. curry powder
  4. Combine above ingredients and set aside in the refrigerator
For The Sandwich
  1. 1 1/2 – pound sourdough bread round
  2. 4 ounces hard salami
  3. 4 ounces thinly sliced turkey breast
  4. 4 ounces thinly sliced ham
  5. 6 ounces sliced provolone cheese
  6. 6 slices red onion, separated into rings
  7. ¼ pound fresh spinach or arugula
  8. 1 tomato and cucumber
Instructions
  1. Cut tops off bread.
  2. Hollow loaf, leaving ½ inch thick shell, discarding insides.
  3. Working with the bread loaf, spread Pepp'ricot mayonnaise inside and top.
  4. Layer half the salami, half the spinach or arugula, half the cheese, half the tomato and cucumber, half the turkey half the onion rings, and half the ham.
  5. Repeat the layering steps above.
  6. Replace bread top.
  7. Wrap in plastic wrap and then in foil.
  8. Chill overnight.
  9. Cut loaf into six wedges to serve.
Notes
  1. This sandwich is a BIG mouthful so remember to bring plenty of napkins!
Pepperlane Preserves http://pepperlane.com/