A New Orleans (pronounced N'awlins!) classic done up right here in New England.
Who dat? Capicola, Mortadella, Ham and Salami. Mozzarella and Provolone Cheese. Excessive? maybe. Delicious? Absolutely!
The piece de not resisting is the olive salad. Tangy and bright, it balances out the heavy cured meats.
When the juices soak into the big hard roll, perfection!
I took a total of 10 minutes to put together, first time through. Now if I could only talk Christina into putting this on the regular menu....
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