3 - red bell peppers
3 - tablespoons extra virgin olive oil
1 - teaspoon sugar
1/4 - cup dry white wine
1/3 - teaspoon salt
1/4 - teaspoon ground pepper
4 - ounces Genoa salami
4 - ounces Prosciutto
4 - ounces thin ham slices
4 - ounces Provolone cheese
4 - marinated mushrooms, sliced
8 - Italian bread slices (See Dominique’s Italian Bread)
Starting with the red bell pepper first, remove seeds and core. Now cut red bell peppers into 1-inch-wide strips.
Heat a pan to medium temperature and when the pan is hot add oil and peppers. Cover and cook 20 minutes. Every 2 minutes, you want to toss the peppers.
Sprinkle peppers with the sugar and add the wine. Continue to cook, covered, an additional 5 minutes. You want the peppers are very tender and caramelized. Now add the salt and pepper.
Allow peppers to cool for 15 minutes before adding to sandwich.
On your bread slices, add 1-ounce each of salami, prosciutto, ham, provolone, mushrooms, and peppers.
Picnicking or Tailgating
Heat the pepper mixture in a microwave and place in a thermal container. Make the sandwich at your picnic or tailgate site and enjoy.
Makes 4 sandwiches.