Photo Credit: Farmland Foods, Inc. Yield: 1 sandwich. 2 slices crusty sourdough bread 2 1-oz. slices Provolone cheese 3 oz. roasted red and yellow bell peppers 3 oz. Carando Prosciuttini, thinly sliced 1/2 oz. garlic aioli as needed, shredded lettuce as needed, tomato slices Layer cheese, peppers and prosciuttini on bottom slice of bread. Spread aioli on top side of bread. Top with lettuce and tomatoes.
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.