Note: Buffalo mozzarella is hard to come by in a regular grocery store, but you can usually find a package or small container of whole mozzarella in its juices (whey). Get this kind as it has a nicer taste and texture than sandwich slice mozzarella or even whole mozzarella packaged without its juices. Also, prosciutto is a pretty salty meat. That's why you don't need to add any salt to the aioli recipe below.
|French Sub Rolls (or other sub type bread)
Prosciutto, thinly sliced
Fresh Mozzarella (in whey), sliced 1/4" or less
Arugula (or Fresh Spinach, or both from a salad bag mix)
Roma Tomatos, circle sliced 1/4" or less (optional)
Oil & Vinegar Dressing (optional)
2 Tbsp. Canola Oil
1 Tbsp. Olive Oil
1 Tbsp. Balsamic Vinegar
4 Tbsp. Pesto
1/4 Cup Real Mayonnaise
1 Tbsp Minced Garlic
1 Tbsp Lemon Juice
Dash of Black Pepper
1/2 - 3/4 Cup Olive Oil (or Canola Oil or half Canola & half Olive)
2. Cut open a roll lengthwise & brush a thin layer of aioli on both halves. Lightly toast the bread in a 250°F oven for about 5 mins. How you layer the fixins is up to you. I preferred a little bit of green, then the meat (only a few pieces 'cause it's so salty), optional tomato, mozz. cheese, & then a little more green. Drizzle the optional oil & vinegar dressing on last. Cut it in half & eat it right away, or wrap it in parchment paper or special sandwich wrap paper & pack it in your mission backpack. Don't let Ward anywhere near it.
Suggestion: If you wrap the sandwich in parchment paper, tie a string around its middle to keep the paper together. You could also wrap it in plastic wrap & then something like butcher paper or simply use deli paper. If you go this route how about keeping the paper closed with a S.H.I.E.L.D. sticker? (Stickers won't work on parchment, the paper is too waxy.) Click here to download a sheet of S.H.I.E.L.D. logos to print out on sticker paper. Cut out the individual logos & affix to your wrapped sandwiches!