Name: Italian Stallion Sandwich
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 2 cups grapeseed oil; 1 cup garlic, finely chopped; 1 cup mayonnaise; 1/4 cup Dijon mustard; 1 teaspoon kosher salt, plus more for seasoning; 1/2 teaspoon freshly ground black pepper, plus more for seasoning; 4 roasted red bell peppers (canned); 2 cups pickled banana pepper; 1 teaspoon oregano; 1 teaspoon Aleppo pepper; 1/2 teaspoon smoked paprika; 1 sprig fresh basil plus 8 leaves fresh basil, thinly sliced; 4 ciabatta rolls; 1 tablespoon Calabrian chile paste, optional; 12 slices spicy capicola; 8 slices Genoa salami; 12 slices pepperoni; 8 slices mortadella; 8 slices sharp provolone; 1 tomato, thinly sliced; 1/4 red onion, thinly sliced; 1 cup thinly sliced iceberg lettuce; 1/4 cup finely chopped fresh parsley; 2 tablespoons extra-virgin olive oil; 1 teaspoon aged red wine vinegar

Directions

Special equipment:

a deep-fry thermometer

Preheat the oven to 500 degrees F.
In a small pot, heat the grapeseed oil to 300 degrees F and add the garlic, stirring until lightly toasted and brown. Strain the garlic and reserve the oil.
In a small bowl, combine the mayonnaise, Dijon, salt and black pepper and mix together; reserve. In a separate bowl, combine the red peppers, the banana peppers, oregano, Aleppo pepper, paprika, black pepper and 1/2 cup of the reserved garlic oil. Mix together and pulse in a food processor until uniform and chunky. Add the basil sprig to the pepper mix and let marinate for a minimum of 15 minutes.
Slice open and toast the ciabatta rolls in the oven until slightly crispy on the exterior, about 3 minutes. To assemble the sandwich: Open the bread and spread 1 tablespoon of the dijonnaise on both sides of each roll. Spread 1 tablespoon pepper relish over the bottom. Add a teaspoon of Calabrian chile if you want spicy. Layer each sandwich with 3 pieces of capicola, 2 pieces of salami, 3 pieces of pepperoni, 2 pieces of mortadella and 2 pieces of provolone. Top each with 3 slices of tomato, a pinch of red onion, lettuce, a pinch of basil and parsley and dress the vegetables with oil, vinegar and salt and pepper. Slice in half and enjoy.