Turchetti's Recipe Book
SandwichesThe Rosino
The Rosino was the Italian sandwich at our restaurant, named after my great great great grandfather. Two Turchetti's salamis, capocollo and ham stacked flat with tomato mayo, giardiniera and provolone. We served it on swirl rye. Not typical, but we loved it.
Ingredients
Serves 3Make ahead
Make the Tomato Mayo first. It keeps in the fridge for a week, so make a batch and use it all week.
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What you'll need
How to make it
8 stepsTap a number to mark a step done.
Prep everything first. Shred the romaine, thinly slice the red onion, slice the tomatoes about 1/4 inch thick, and drain and chop the giardiniera. Set it all out with the meats and cheese so the build goes fast.
Toast the bread. In a toaster, use a medium setting. In a cast iron skillet or on a griddle, use medium heat with no oil, 1 to 2 minutes per side until golden and crisp.
Lay the bread out in pairs, one bottom slice and one top slice per sandwich. Spread about 1 tbsp Tomato Mayo on every slice, edge to edge.
Build the bottom slice. Split the romaine, red onion and tomato evenly between your sandwiches. Layer the romaine first, then the onion, then the tomato, with enough of each to cover the bread.
Split the meats evenly between your sandwiches and lay them flat on the tomatoes, no folding: finocchiona, calabrese, capocollo, then ham. Top each with 2 slices of provolone.
On the top slice, split the giardiniera evenly between your sandwiches and spread it over the mayo.
Hold a top slice in one hand, turn it over so the giardiniera faces down, and set it on the provolone. Press down gently with your palm.
Cut each sandwich in half with a serrated bread knife, using a gentle sawing motion so the layers don't slide.
