The Andolini’s Italian Deli sandwich is one of the greatest sandwiches ever made. Fight me about it.
The part I love about individualized dinner entrees is the customizability (is this a word?). Add as much as you like of each ingredient, and sub in your favorite bread!
But if you have been following me for awhile now over at SCP, you’ll know that I don’t really DO the whole sandwich thing. I mostly just don’t like it when sandwich bread sticks to the roof of my mouth. But if I had to eat sandwiches for the rest of my life, I’d choose this one. Dry cured meat & cheese are my jam.
These are based off of the Italian Deli sandwiches at one of my favorite Tulsa staples, Andolini’s Pizzeria. I have shared many special moments inside those walls: our first dating anniversary dinner being comp’ed by the couple next to us, trying their San Marzano Pesto pizza for the first time, and celebrating nearly everyone’s birthday in the family there every year. Ando’s even catered the rehearsal dinner for our wedding! We’re bonded for life.
At Andolini’s, their Deli also comes with roasted red peppers, and a side of garlic strings (but if you ask, you can get the puffy versions, their famous garlic knots, instead). The one I made at home was truly a good effort, but there’s just something about the crunchy bread and house-made cheese…
I’ve still got a ways to go, I’m afraid. But this copycat was definitely worth the time to recreate, especially for those outside of the 918 that can’t experience Andolini’s on the reg like I can!
TRY THIS, YOU’LL LIKE IT.
Andolini’s Copycat: Italian Deli Sandwich
- 1 4 oz pkg prosciutto
- 2 slices of salami
- 1 ball of fresh Mozzarella
- ½ C. Balsamic vinegar
- ¼ C. light brown sugar
- Baby spinach
- 8 leaves of sweet basil chiffonaded
- Olive oil for drizzling
On medium heat, combine Balsamic vinegar and brown sugar. Reduce until it reaches your preferred consistency, or until it coats the back of a spoon.
Toast your favorite bread!
Layer spinach, 2 slices of each meats and 2 slices of cheese on the bread and top with the chopped basil.
Drizzle some good quality olive oil and your Balsamic reduction and close it up!