Equipment
Ingredients
Bread and Cheese
- 400 g large italian loaf, whole
- 200 g provolone cheese, thinly sliced
Spicy Celery Relish
- 100 g celery heart, finely chopped
- 150 g green bell pepper, finely diced
- 30 g jalapeño, minced, seeds removed for less heat
- 45 ml red wine vinegar
- 60 ml extra virgin olive oil
- 2 g dried oregano
- salt
- black pepper
Fresh Fillings
- 4 large eggs
- 300 g tomato, thinly sliced
- 100 g red onion, thinly sliced
- 150 g iceberg lettuce, shredded
Nutrition (per serving)
Method
Place the eggs in a saucepan, cover with water, and bring to a boil over medium-high heat at 100°C/212°F. Once boiling, remove from heat, cover, and let sit for 10 minutes before transferring to an ice bath to cool.
Peel the cooled hard-boiled eggs and cut them into even slices.
In a mixing bowl, combine the chopped celery heart, green bell pepper, jalapeño, red wine vinegar, olive oil, dried oregano, salt, and black pepper. Toss well and let marinate while assembling the rest of the ingredients.
Using a serrated knife, slice the Italian loaf in half horizontally. Scoop out a small amount of bread from the center of the top half to create a shallow trough for the fillings.
Layer the sliced provolone cheese evenly across both the top and bottom halves of the bread. This creates a fat barrier that prevents the vinegar and tomato juices from making the bread soggy.
On the bottom half of the bread, arrange the sliced eggs in an overlapping single layer. Top the eggs with the sliced tomatoes and red onion.
Spoon the marinated celery and bell pepper relish evenly over the tomatoes and onions, making sure to include the vinaigrette juices. Pile the shredded iceberg lettuce on top.
Place the top half of the bread onto the sandwich and press down firmly. Wrap the entire sandwich very tightly in plastic wrap.
Place the wrapped sandwich in the refrigerator. Set a heavy skillet on top to press the sandwich down, allowing the flavors to meld and the structure to solidify for 30 minutes. Unwrap and slice into portions just before serving.
Chef's Notes
- Hollowing out the top half of the bread creates a structural trough that holds the generous fillings without everything sliding out the sides.
- Wrapping the sandwich tightly and pressing it allows the vinaigrette to seep into the internal fillings while the provolone barrier protects the outer crust.
- For the absolute best flavor development, allow the celery, bell pepper, and jalapeño relish to marinate for at least an hour before building the sandwich.
- Do not overcook the eggs; a ten-minute boil followed immediately by an ice bath prevents the unappetizing green ring from forming around the yolk.
Storage
Refrigerator: 2 days — Bread will become progressively softer over time; best enjoyed within 24 hours.
