The Italian Market Stack

 

Lately, I've been on a serious sandwich kick. The beauty? I assemble it first thing in the morning, wrap it in plastic (or foil if I'll reheat it later), and it's ready whenever hunger strikes. As I'm rising earlier these days and fading by mid-afternoon, everything I eat gets prepped before noon. This creation riffs on those steamy Subway-style subs from local delis, but elevated on a ciabatta roll. I impulsively grabbed a bag from Aldi and wondered why—turns out, they've become my go-to for these hearty builds.

 The Italian Market Stack

(serves 1-2, depending on appetite)

 1 T. homemade pesto

2 T. butter, room temperature

2 T. freshly chopped parsley

1 Aldi ciabatta roll, halved lengthwise

4 oz. sliced ham

4 oz. spicy salami

4 oz. deli turkey

2 slices Monterey Jack cheese

2 tomato slices

Kosher salt

1 T. vinaigrette (Italian dressing works great)

Freshly ground black pepper

Deli coleslaw (your favorite mix) 

 

  Make the pesto butter: Stir together the softened butter, pesto, and chopped parsley until smooth and blended.

Generously spread the pesto butter on the cut sides of the ciabatta roll. Place halves on foil and broil until golden and crisp (watch closely—2-3 minutes).

 Layer the meats: ham, spicy salami, then turkey on the bottom half.

 Add tomato slices; sprinkle with a pinch of kosher salt and drizzle with vinaigrette.

 Top with Monterey Jack slices. Broil the open-faced sandwich until cheese is bubbly and melted.

 Grind black pepper over the cheese, add a generous dollop of coleslaw, and close it up.

This beast is a whopper—slice it in half for easier eating. It's substantial enough for two, but I'll admit to powering through solo on hungry days.