Italian Grinders with Garlic Aioli

This serious mix of meats and cheese, with the crunch of the ice burg lettuce, and the creamy aioli puts it over the top!!
(serves 4)

2 large egg yolks
1&1/2 T. freshly squeezed lemon juice
2 garlic cloves, minced
1/3 cup veg. oil
3/4 cup EVOO
Kosher* salt and freshly ground* pepper
4 8" light hoagie rolls, split lengthwise
1/4 cup chopped picked hot cherry peppers
12 thin slices of mortadella
16 thin slices of Genoa salami
8 thin slices of prosciutto
12 thin slices of smoked* provolone cheese
3 Campari* tomatoes, thinly sliced
1 t. dried oregano
2 cups finely shredded iceburg lettuce
1/4 cup red wine vinegar

Preheat the oven to 375. In a bowl, whisk the egg yolks with the lemon juice and garlic. Very gradually whisk in drops of the veg. oil until starting to thicken, then gradually whisk in the remaining veg. oil and 1/2 cup of the olive oil until thick. Season with S&P. Bake the closed hoagie rolls for 3 mins., until warm. Spread the aioli on the cut sides. Top the bottom halves with the peppers, meats and cheese. Bake for 5 mins. on a baking sheet til cheese melts. Top with the tomatoes and oregano and season with S&P. Pile the lettuce on top, drizzle on the remaining 1/4 cup olive oil on each and serve.

"Smile at this day, and it will smile back!"

Have FUN today!!

Love,

MM