Crusty sandwich bread stuffed with olive salad, meat, and cheese to bring the flavor Crescent City, New Orleans on your dinner table
Directions
1
Place roasted peppers, olives and vinegar in a food processor and pulse until roughly chopped
2
Transfer ingredients to a bowl and stir in the olive oil to blend. Refrigerate overnight
3
Preheat oiled grill to medium heat (350° – 400°). Season the steak with kosher salt and pepper
4
Grill the steak over direct medium heat, with the lid closed, until cooked to your desired doneness, turning once. (For medium-rare, cook until an instant-read thermometer registers 130?, about 8 to 12 min.)
5
Remove to warm platter grill. Let steak rest for 5 min. and then slice thinly
6
In order, layer bottom half of each roll with 1 slice of provolone cheese, 2 or 3 slices of flank steak, 1 slice of salami and 1 slice of ham. Top each sandwich with about 1/3 cup of olive salad mixture and place tops on rolls
7
Individually wrap sandwiches with plastic wrap, then chill at least one hour or overnight
