let’s make something Naughty
Hot Italian Sandwich with Dill Pickle Slaw
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Ingredients
Serving Size: 2 sandwiches
For the Sandwiches
4 slices of sourdough
2 tbsp dijonnaise (or equal parts Dijon mustard and mayonnaise)
8 slices mortadella
8 slices Genoa salami
8 slices capicola
4 slices provolone cheese
4 slices sharp cheddar cheese
1 bag of dill pickle chips of choice (I used Zappos)
Dill Pickle Slaw
1 cup shredded iceberg lettuce
1/3 cup diced Wickles Hula Pickles
1 tbsp chopped fresh dill
1 1/2 tbsp mayonnaise
1 tbsp sour cream
1/2 tsp Dijon mustard
1 1/2 tsp Wickles Hula Pickle brine
Freshly cracked black pepper, to taste
Instructions
Preheat the broiler and position a rack about 6 inches from the heat source.
In a medium bowl, combine the iceberg lettuce, diced Wickles Hula Pickles, dill, mayonnaise, sour cream, Dijon mustard, pickle brine, and black pepper. Toss until evenly coated. Refrigerate while you prepare the sandwiches.
Spread 1 tablespoon of dijonnaise on the top and bottom halves of each slice of sourdough
Layer the bottom halves with the mortadella, salami, and capicola. Top each sandwich with 2 slices provolone and 2 slices cheddar.
Place the sandwiches open-faced on a baking sheet and broil until the cheese is melted, bubbly, and beginning to brown, about 2 to 4 minutes. Watch closely to prevent burning.
Remove from the oven and immediately pile the dill pickle slaw over the melted cheese.
Finish with a generous handful of dill pickle chips for extra crunch.
Close the sandwiches, press gently, and serve immediately while the meat and cheese are still warm and the slaw is cold and crisp.
This hot Italian sandwich is a pickle girls dream. Its loaded with layers of mortadella, salami, and capicola, topped with melted provolone and cheddar, then finished with a creamy dill pickle slaw and crunchy pickle chips. It's everything you want in a deli sandwich: salty, tangy, cheesy, and packed with texture in every bite.
sandwiches, summer, mains, pickles
