By John Parker
The Cleveland Crunch: A Smoky, Spicy, Creamy Symphony
9 steps
Prep:20min
This sandwich can be enjoyed hot or cold. If you're packing it for lunch, assemble it without toasting and wait until you're ready to eat to toast the bread and melt the cheese.
Updated at: Wed, 24 Jan 2024 17:56:49 GMT
Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
12
Moderate
Nutrition per serving
Calories426.1 kcal (21%)
Total Fat30.1 g (43%)
Carbs20.9 g (8%)
Sugars3.6 g (4%)
Protein17.5 g (35%)
Sodium1311.9 mg (66%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Sauté the onions and jalapenos: Heat olive oil in a skillet over medium heat. Add the onions and cook until softened and slightly translucent, about 5 minutes. Add the jalapenos and cook for another 2-3 minutes, until slightly softened but still with a crunch.
Step 2
Prepare the salami: While the vegetables cook, lay the salami slices on a plate and brush lightly with 1000 Island dressing.
Step 3
Toast the bread: If desired, toast the sub roll slices in a toaster or under a broiler until lightly golden brown.
Step 4
Assemble the sandwich: Spread a layer of 1000 Island dressing on one side of each bread slice. Add the salami, then top with the sauteed onions and jalapenos. Season with salt and pepper to taste.
Step 5
Melt the cheese: Place the sandwich on a baking sheet or skillet. Top with the cheese slice and broil for 1-2 minutes, until the cheese is melted and bubbly.
Step 6
Enjoy! Cut the sandwich in half and enjoy the symphony of flavors and textures.
Step 7
Tips:
Step 8
For an extra kick, add a pinch of cayenne pepper to the sauteed onions and jalapenos.
Step 9
Feel free to customize the vegetables! Try bell peppers, mushrooms, or spinach for additional flavor and texture
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