Italian Sando

GET PREPPED

Max’s Dutch Crunch Roll

1. Preheat oven or toaster oven to 400 degrees F.
2. Toss an unsliced roll in the oven for 2-ish minutes
3. Let roll cool for 5-ish minutes to get that signature crispy top

Calabrian Chile Aioli

1. Mix Calabrian chili paste and mayo, stir to combine. Not big on spice? Skip the shiles! It’s still gonna be the bomb.

Punchy Italian Slaw

1. Combine shredded lettuce and red onion in a bowl.
2. Add mayo and red wine vinegar.
3. Mix with your hands to combine. Really mix it up in there!

PUT IT ALL TOGETHER

1. Slice your roll in half along the equator. You should see a little “lip” of topping on the side. Start your slice right above that.
2. Spread your Calabrian chili aioli (or mayo!) on both sides of the roll.
3. Fold your cold cuts onto the bottom of the roll, don’t just lay it in there flat. We’re going for VOLUME and an easier bite!
4. Lay down your slices of provolone
5. Toss on your tomato slices and SEASON THEM with salt and pepper. We want our tomatoes to taste like tomatoes.
6. Add the slaw on top of the tomatoes. Tongs are fine, but it’s way easier to just get your hands dirty and use the tongs you were born with!
7. Put your crispy-crunchy top on and voila! You’ve got a hoagie that will make everyone say “Mama Mia!”.