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Prep Time: |
25 minutes |
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The signature sandwich of Portland, Maine, is said to have been developed in 1902 by Giovanni Amato. An Italian baker, Amato added meat, cheese, and vegetables to his long soft rolls for the local dockworkers. When Dominic Reali purchased Amato's bakery in 1972, he added Greek olives and thinly sliced pickles, making the Italian the sandwich it is today. Although many take credit for its creation, all are versions of Amato's original, notable for its lack of lettuce, mayo, or mustard.
Note: Restaurants offering Italians usually have options you can reproduce at home. For a Salami Italian, add 4 oz. sliced salami, and for an "Italians with hots," include a few sliced hot pickled peppers.
1. Place rolls on a work surface. Layer a quarter of cheese, then a quarter of the ham on the bottom half of each roll. Top with equal amounts of tomato, onion, green pepper, pickle, and olives.
2. Drizzle olive oil over each sandwich, sprinkle with pepper, then add top halves of rolls. Serve immediately.
Source: Hannaford Fresh Magazine, July/Aug 2008
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4 ea |
Soft hoagie rolls |
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8 ea |
American cheese, processed, slice |
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16 oz |
Hannaford Inspirations Country Style Baked Ham, sliced |
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1 ea |
Large tomatoes, halved and thinly sliced |
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2/3 cup |
Chopped onion |
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1/2 ea |
Medium green bell pepper, seeded and thinly sliced |
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1 ea |
Pickles, sour, lrg, 4" long |
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2 Tbs |
Olive oil |
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1/4 tsp |
Black pepper, freshly ground |
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1/3 cup |
Black olives, large, pitted and quartered |
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