Italian Sando

What You Need

Ingredients

  • Max’s Dutch Crunch Roll
  • Calabrian chili aioli
    • 3 tbsp. mayo
    • 1 tbsp. Calabrian chili peppers
  • 2-4 slices of provolone cheese
  • 2 slices of tomato
  • 1 cup of a little punchy Italian slaw
    • 1 cup (a big handful) of shredded iceberg lettuce
    • 1/4 cup (3 finger pinch) of red onion, thinly sliced
    • 2 tbsp red wine vinegar
    • 1 tbsp mayo
  • 1/4 lb of some tasty Italian cold cuts
    • Pick your favs! Try to mix a little lean with a little fatty Salami
    • Other options: Soppressata, Copa, Capicola, Prosciutto, Mortadella
View Recipe Tips
For warming your Dutch Crunch Roll

Everyone’s oven is different, yours may take a little more or a little less. Remember, you can always toast it more, but there’s no un-toast setting on your oven

Calabrian Chile Aioli and Punchy Italian Slaw

Make these while your roll is cooling!

Cutting carbs?

Scrape out some of the insides of the roll to make room for more fixin’s

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
TIP

Ovens vary

Everyone’s oven is different, yours may take a little more or a little less. Remember, you can always toast it more, but there’s no un-toast setting on your oven!

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.
TIP

Make Ahead

Make this while your roll is cooling

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!
TIP

Make Ahead

Make this while your roll is cooling.

The Build

Italian Sandwich Diagram

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!”.
TIP

For extra credit, wrap your sando to let all the ingredients get to know each other and keep them all in place.

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