Ingredients
- Shredded Cabbage
- Sliced Provolone Cheese
- Vegetable Oil
- Cider Vinegar
- Sliced Capicola
- Sliced Italian Salami
- Sliced Prosciutto
- Salt & Pepper to Taste
- Deli-Style Rye
Directions
- Use two pieces of the Deli-Style Rye and butter one side on each piece.
- Place the butter side down on skillet on medium heat.
- Either in the same skillet or separate skillet, fry up the capicola, salami, and prosciutto until it begins to brown.
- Use a spatula or tongs to place the capicola, salami, and prosciutto on the cheese of one of the slices of bread.
- Top the meats with the Italian-Style cabbage. Flip the other piece of bread so that the cheese from that piece tops the Italian-Style Cabbage. Check the underside of the bread to see that it is beginning to crisp before flipping it.
- Remove the sandwich from the skillet and cut at an angle to serve. You can also cut in smaller pieces and place a sandwich toothpick in each piece and serve as an appetizer.
- As an optional dipping/serving sauce, use a plain yogurt-based dill sauce.
Italian Style Cabbage
- Place shredded cabbage in a large mixing bowl.
- Add two parts of cider vinegar for one part of vegetable oil.
- Add salt & pepper to taste, mix thoroughly.
Optional Dill Sauce
- Use plain yogurt as a base.
- Add dried dill.
- Add a small amount of dill pickle juice.
