One 2-foot loaf Italian bread
1 head cauliflower, cut into 1-inch florets
3 tablespoons extra-virgin olive oil
1 teaspoon curry powder
1/2 teaspoon salt
1/2 cup mayonnaise
1/4 cup basil leaves, chopped
One 8-ounce ball burrata cheese
1/2 cup arugula
8 deli slices provolone cheese
2 ounces sliced spicy coppa
2 ounces sliced finocchiona salami
4 ounces sliced mortadella
1 tomato, sliced thin
1 small romaine heart, shredded
1 cup giardiniera, chopped
1 teaspoon white balsamic vinegar
1/4 cup yellow mustard
1/2 cup sweet pickle relish
1/3 pound sliced turkey breast
4 deli slices white Cheddar
Preheat the oven to 450 degrees F.
Slice the loaf of bread in half horizontally and remove some of the soft interior to make a shallow boat of both the top and bottom halves.
To make the burrata and curried cauliflower sandwich: On a rimmed baking sheet, combine the cauliflower, olive oil, curry powder and salt; toss well to coat. Roast until tender and beginning to brown, 20 minutes. Cool completely before using.
Meanwhile in a small bowl, mix together the mayonnaise and basil with a rubber spatula. Refrigerate until ready to use.
On one-third of the loaf of bread, spread the cut-sides (top and bottom) with the basil mayonnaise. Tear half of the burrata over the mayonnaise on the bottom half. Season with a pinch of salt and then pile the roasted cauliflower on top of the burrata. Tear the remaining burrata over the cauliflower. Top with the arugula.
For the Italian sandwich: On the next third of the bread, shingle four pieces of provolone on the bottom half and four on the top. Layer the coppa, finocchiona and mortadella on top of the bottom half. Follow with the sliced tomato, a pinch of salt, the shredded lettuce and the giardiniera. Drizzle the greens with the white balsamic.
For the turkey and cheese sandwich: On the last third of the bread, spread the insides (top and bottom) with the mustard and then the sweet relish. Shingle the turkey over the bottom and place the Cheddar on top.
Place the top half of the bread of the bottom and tightly wrap with plastic wrap. Refrigerate for at least 4 hours. Cut into slices and secure with toothpicks if needed.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.