Deli Beef Heros Recipes

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DELI HERO SANDWICH



Deli Hero Sandwich image

My family could eat this sandwich every day of the week! adjust all ingredients to taste, the sandwich needs to chill for 30 minutes or longer before slicing and serving, servings is estimated and prep time includes chilling time.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 loaf French bread (unsliced) or 1 loaf Italian bread (unsliced)
1/3 cup mayonnaise
1/3 cup yellow mustard (French's is the best!)
1/4 cup red onion, minced
3 tablespoons horseradish (to taste)
3/4 lb sliced ham
3/4 lb smoked turkey
1 (7 ounce) jar roasted red peppers, well
black pepper, to taste drained
sliced mozzarella cheese
lettuce leaf

Steps:

  • Slice the loaf of bread in half lengthwise.
  • Scoop out the soft bread center, save or discard.
  • In a bowl, combine mayo, yellow mustard, minced onion and horseradish.
  • Spread mixture onto halves of bread.
  • Layer the remaining ingredients on the bottom half of the bread.
  • Sprinkle with black pepper.
  • Cover with the top half of bread, pressing gently with hands.
  • Wrap in plastic wrap; chill for 30 minutes (or longer).
  • Cut into thick slices, secure each slice with a long toothpick and serve.
  • Delicious!

Nutrition Facts : Calories 413.4, Fat 11.5, SaturatedFat 2.6, Cholesterol 56.7, Sodium 2461.2, Carbohydrate 46.9, Fiber 3.1, Sugar 2.6, Protein 30

SIX-FOOT MEATLESS ITALIAN HERO



Six-Foot Meatless Italian Hero image

This sandwich serves many dainty folks or fewer rugged types. Preorder the bread from an Italian bakery or deli counter, and build first, season last. Success here is in achieving a perfect filling-to-bread ratio, a generousness with the seasonings, and the ability to close the sandwich around the filling without finding it woefully over- or under-stuffed when it's time to slice. It's a huge help to have on hand 8-inch wooden skewers, disposable gloves, a good serrated knife and an egg-slicer gadget. The assembly instructions here are meant to be helpful but not prescriptive, as I trust that everybody knows how to build a sandwich to their own liking.

Provided by Gabrielle Hamilton

Categories     sandwiches, main course

Time 1h30m

Yield 1 six-foot hero (serves 12 to 30, depending on the group)

Number Of Ingredients 19

2 green bell peppers
1 medium head iceberg lettuce
5 firm hothouse beefsteak tomatoes
1 bunch celery hearts
1 bunch flat-leaf parsley
2 (14-ounce) cans artichoke hearts
14 garlic cloves, peeled
Kosher salt and freshly ground pepper
Extra-virgin olive oil (approximately 1 to 1 1/2 cups)
2 large red onions, peeled
1 (6-foot) seeded Italian loaf (special order)
Red-wine vinegar
1 shy quart (not quite a full 4 cups) mayonnaise (preferably Hellmann's)
2 pounds sliced provolone
2 (6-ounce) cans sliced pitted California black olives
24 large eggs, hard-boiled, peeled and sliced
2 (12-ounce) jars sliced pickled jalapeños
2 (12-ounce) jars sliced cubanelle or banana peppers
Dried oregano

Steps:

  • Wash and dry bell peppers, iceberg, tomatoes, celery hearts and parsley.
  • Grind artichokes in a food processor with the peeled garlic and a pinch or 2 of salt, until largely puréed but still textural, like tapenade. If a little loosening is needed, blend in a glug of olive oil.
  • Using a sharp knife, shave celery crosswise. Transfer to a medium bowl, and add the artichoke purée. Season assertively with salt and pepper, plus a nice long drizzle of olive oil; toss well and then set aside.
  • Slice everything else that was washed and dried into the thinnest slices you can manage. Thinly slice the red onions into rings, then cut the rings in half to create half-moons. (Full rings of thinly sliced red onion have a tendency to become stringy as they wilt inside a sandwich, creating a bit of a choking hazard.)
  • When ready to assemble the sandwich (at least 1 hour before eating, though the assembled sandwich can sit up to 12 hours in a cool place), chop the parsley, and stir it into the artichoke-and-celery mixture. Taste that the mixture is highly seasoned to your liking.
  • Set up an efficient workstation with enough counter space for the bread, and have all your mise en place in neat containers in front of you. If possible, put the vinegar, oil and mayonnaise into squeeze bottles, just as they do at delis and salad bars. Wear gloves to make separating slices of cheese and onion and tomatoes while assembling more "grippy."
  • Hinge the bread horizontally without slicing all the way through. Be assertive in butterflying the loaf open - like breaking the spine on an open book - in order for it to lie flat enough to receive all the fillings without your having to hold it open along the way.
  • Build by overlapping the ingredients, or "shingling" them, along the central channel of the hinged loaf in the following order: cheese, lettuce, tomato, bell pepper, artichoke-and-celery mixture, red onions, black olives, hard-boiled eggs, jalapeños and cubanelle peppers.
  • Generously salt and pepper the whole thing, then zigzag squiggles of mayonnaise, squirts of vinegar and olive oil. Finish with a light dusting of oregano.
  • Squeeze the sandwich closed, and insert 8-inch wooden skewers, driving them in diagonally to prevent the sandwich from springing back open. Trim a couple of inches off each end, then serve and slice to order.

ITALIAN HERO SANDWICH



Italian Hero Sandwich image

Italian hero, sub, hoagie, grinder - this classic sandwich has many names, and every deli makes it differently. Its deliciousness lies in the proportion of rich-and-fatty ingredients to spicy-and-crunchy ones. For optimal structure and texture, start with crusty rolls with pillowy insides (or toast soft rolls). Use two to four types of cured meat for a range of umami, and plenty of lettuce and pickles to counterbalance them. Then assemble wisely: Shingle the meat and cheese across the rolls, then top with pickles, onions and dressed lettuce. Once put together, the wet ingredients are wrapped in meat so they're held in place and the bread doesn't get soggy. Wrap with parchment or wax paper for tidier eating and transporting.

Provided by Ali Slagle

Categories     dinner, easy, lunch, sandwiches, main course

Time 10m

Yield 4 sandwiches

Number Of Ingredients 11

1 small red onion, thinly sliced
2 tablespoons red wine vinegar
1 1/2 tablespoons dried oregano
Kosher salt (Diamond Crystal)
4 (6- to 8-inch-long) sub, hero or hoagie rolls, split lengthwise but attached on one side
Mustard and/or mayonnaise (optional)
4 ounces sliced provolone and/or low-moisture mozzarella cheese
1 pound thinly sliced Italian cured meats, such as salami, prosciutto, mortadella, coppa and/or soppressata
1 cup sliced pickled peppers, such as pepperoncini, banana peppers, giardiniera and/or jalapeños
1 small head iceberg lettuce (about 1 pound), thinly sliced
2 tablespoons extra-virgin olive oil

Steps:

  • Rinse the red onion under cold water, then transfer to a large bowl. Add the red wine vinegar, dried oregano and 1 teaspoon salt. Stir to combine and set aside.
  • Arrange the rolls cut side up so they lie flat. Spread with a thin layer of mustard and/or mayonnaise, if using. Shingle the entire surface with the cheese, then the cured meats. Scatter an even layer of pickled peppers.
  • Add the iceberg lettuce and olive oil to the onion-oregano mixture and toss until well coated. Season to taste with salt. Pile the lettuce on one side of the sandwich, then close the sandwich and press down lightly. If packing, wrap the sandwich tightly in parchment paper or foil, then cut in half crosswise. Sandwiches will keep for up to 4 hours refrigerated.

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