Paleo Italian Cooking by Cindy Barbieri

Author:Cindy Barbieri
Language: eng
Format: epub
ISBN: 978-0-8048-4512-0
Publisher: Tuttle Publishing

ITALIAN HERO SANDWICH ROLLS

Nana used to make a large Italian sandwich for lunch on the weekend. She called it an “airplane” for some reason— maybe because it was big enough to serve an airplane full of passengers. An individual-serving sized sandwich like this is called a “hero.” I devised this recipe when I wanted to make a Paleo sandwich bread to use for heroes, and I’m extremely happy with the result.

PREP TIME: 15 MINUTES

COOK TIME: 25 MINUTES

SERVES: 4 ROLLS

1 cup (140 g) raw cashews

1/3 cup (40 g) coconut flour

¼ cup (30 g) almond flour

1 teaspoon sea salt

1 teaspoon baking soda

3 large eggs, at room temperature

¾ teaspoon apple cider vinegar

¼ cup (65 ml) full-fat coconut milk

5 tablespoons unsalted butter, melted and cooled (divided)

1 teaspoon dried basil

1 teaspoon dried parsley

Preheat oven to 325°F (160°C).

Line a baking sheet with parchment paper.

Place the cashews in a food processor and process until very smooth.

In the bowl of a stand mixer or a medium mixing bowl, combine the pulverized cashews, coconut flour, almond flour, salt and baking soda. If using a mixer, turn it on low.

Keeping the mixer on low or stirring with a wooden spoon, add one egg at a time, then add the apple cider vinegar, coconut milk and 4 tablespoons of the melted butter. The ingredients will form a stiff dough.

Remove the dough from the mixer or bowl and divide into 4 balls.

Form each ball into a longish roll, then place on the parchment paper and finish shaping into a little sandwich roll.

Brush the rolls with the remaining 1 tablespoon melted butter, then sprinkle with basil and parsley. You can also add a little extra sea salt.

Bake for 25 minutes. Allow to cool before slicing lengthwise to make Italian hero sandwiches.

MAKE THE PERFECT ITALIAN SANDWICH

Layer Genoa salami, mortadella and hot or sweet capicola from your local Italian market onto a hero sandwich roll. Top with lettuce, tomato, thinly sliced red onion and dried oregano, then drizzle with extra-virgin olive oil or spread on Paleo Mayonnaise (page 32). I usually add pickles and olives, too.

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