Ingredients
1 1/2 Pounds
Carando Genoa Salami, Sliced
1 1/2 Pounds
3/4 Pound
Fontina Cheese, Sliced
3/4 Pound
2
Red Bell Peppers, Cut Into 4 Pieces
2
2
Red onion, Sliced Thick
2
2
Zucchini, Cut Lengthwise Into Thick Slices
2
3
Portobello Mushrooms
3
1/2 Cup
Extra Virgin Olive Oil
1/2 Cup
1/4 Cup
White Wine Vinegar
1/4 Cup
2 Tablespoons
Honey
2 Tablespoons
2 Tablespoons
Garlic, Minced
2 Tablespoons
3 Tablespoons
Shallot, Minced
3 Tablespoons
1 Tablespoon
Dried Oregano
1 Tablespoon
4 Tablespoons
Fresh Basil, Minced
4 Tablespoons
3
Tomatoes, Sliced Thin
3
1
Sweet Onion, Sliced Thin
1
2 Cups
Arugula
2 Cups
4
Hoagie Rolls
4
Directions
Combine the extra virgin olive oil, vinegar, honey, garlic, shallot, oregano, and basil in a large mixing bowl.
Add the vegetables and marinate for about half an hour.
Preheat the oven to 450ºF.
Heat a grill to medium-high heat.
Grill the vegetables, moving frequently to char and avoid flare ups, until just tender.
When cool enough to handle, slice the vegetables in half and toss to combine
To assemble: Stack on the bottom of each roll, 1/4 of the salami, then 1/4 of the grilled vegetables, then top with 1/4 of the Fontina cheese.
Bake the sandwiches until the cheese is melted and beginning to brown.
Top each with some of the onion, then tomato, then arugula, and place the top of the rolls on each.
Cut in half and serve hot.
Life is Delicious. Savor It.
