The Hogfather Part II Italian Sandwich

A Fenway style sausage sandwich meets a classic Italian cold cut sub. Created in partnership with J Squared Eatz, The Hogfather Part II is built with Bianco & Sons Game Day Sausage and layered with bold, Italian flavors that feel both nostalgic and over the top in the best way. Each ingredient is simple but treated with care, coming together into a sandwich that is rich, savory, and stacked with flavor in every bite. A sequel worth showing up for.

Prep Time: 15-20 minutes | Cook Time: 10-15 minutes | Total Time: 25-35 minutes
Serves: 2

INGREDIENTS

• 2 Bianco and Sons Game Day Sausage Links
• 8 slices Hot Calabrian salami
• 8 slices Coppa
• 6 slices provolone

Garlic Bread

• 2 seeded Scali rolls, 8 inches
• 2 tablespoons butter, melted
• 1 tablespoon EVOO
• 2 cloves garlic, grated on a rasp
• Salt and pepper to taste

Italian Relish

• 1/2 cup shredded iceberg lettuce
• 1/4 cup tomato, diced
• 1/4 red onion, diced
• 1 tablespoon banana peppers, minced
• 1/4 teaspoon crushed Calabrian chili
• 1 teaspoon red wine vinegar
• 1 teaspoon extra virgin olive oil
• Salt and pepper to taste

METHOD

1. In a small bowl, combine the banana peppers, tomato, red onion, red wine vinegar, olive oil, Calabrian chili, salt + pepper. Mix until combined, then fold in the shredded lettuce and set aside.
2. Slice the Scali rolls lengthwise without cutting all the way through.
3. In a bowl, mix the melted butter, olive oil and grated garlic. Season with salt and pepper, then brush generously onto the inside of the rolls.
4. Toast the rolls butter side down in a cast iron skillet or on a griddle until golden and crisp. Reserve.
5. Cook the sausage in a skillet over medium heat, turning until browned on all sides and mostly cooked through. Remove from the pan and let it rest for a few minutes so the juices can redistribute.
6. Butterfly each sausage lengthwise, keeping it attached, then return to the skillet cut side down to finish cooking and caramelize the interior. Remove and set aside
7. In the same skillet, layer the Coppa, salami and provolone, in that order. Warm until heated through and the cheese is melted.
8. Layer meat and cheese on the toasted rolls, followed by the sausage
9. Top with the Italian relish, then wrap tightly in parchment paper.

TO SERVE

• Cut in half 
• Mangia!