Italian Stallion

Ingredients

  • 2 oz sliced Margherita® Prosciutto
  • 1 seeded sub roll, split
  • 1 Tbsp garlicky mayo
  • 2 Tbsp pickled banana pepper rings, well drained
  • 2 tsp Calabrian chile honey

Garlicky Mayo

  • 3/4 cup mayonnaise
  • 2 garlic cloves, finely grated
  • 2 tsp lemon juice
  • 1/4 tsp kosher salt, plus more to taste

Calabrian Chile Honey

  • 1/2 cup honey
  • 2 Tbsp Calabrian chile paste
  • Pinch kosher salt

Oversized Mozzarella Stick

  • 24 oz low-moisture whole-milk mozzarella block, cut into 6 sticks (1 stick for 1 sandwich)
  • 1 1/2 cup all-purpose flour
  • 4 large eggs
  • 1/4 cup water
  • 3 cups panko breadcrumbs
  • 1 cup grated Parmesan cheese
  • 2 Tbsp Italian seasoning
  • Neutral oil, for frying

Details

Product:

Margherita® Prosciutto

Meal Course:

Dinner, Lunch

Dish Type:

Entrée, Sandwich

Preparation

  1. Fry oversized mozzarella stick until golden and melty.
  2. Lightly toast roll for structure. Cool for 30-60 seconds.
  3. Spread garlicky mayo on top half of roll. Add drained banana peppers to top half.
  4. Place hot mozzarella stick on bottom half.
  5. Drape prosciutto over hot mozzarella.
  6. Drizzle Calabrian chile honey. Close, wrap 30-45 seconds to set, cut and serve immediately.

Garlicky Mayo Preparation

  1. Mix all ingredients until smooth. Refrigerate up to 48 hours.

Calabrian Chile Honey Preparation

  1. Warm honey slightly (10-15 seconds) and whisk in chile paste and salt. Cool and hold.

Mozzarella Stick Preparation

  1. Cut mozzarella into 6 sticks. Freeze 30-60 minutes for stability.
  2. Set up breading station: flour; eggs whisked with water; panko mixed with Parmesan and Italian seasoning.
  3. Bread each stick in following order: flour, egg, crumb, egg and crumb (double bread).
  4. Freeze breaded sticks at least 60 minutes (prevents blowouts).
  5. Fry at 350°F until deep golden, 2-3 minutes. Optionally, finish in 375°F oven for 2-4 minutes to melt through.