Louis Tikaram's three-meat ciabatta with pickled jalapeños is how to do work lunches right

Name: Three-meat ciabatta with pickled jalapeños
Yield: 4
Ingredients: 1 ciabatta loaf; 1 tbs extra virgin olive oil; 1/3 cup (100g) whole-egg mayonnaise; 6 slices provolone; 4 thin slices mortadella; 4 thin slices spicy salami; 6 thin slices pepperoni; 6 iceberg lettuce leaves; 2 tbs pickled jalapeños (see below), finely chopped; 6 jalapeños; 1 cup (250ml) malt vinegar; 1/2 cup (110g) caster sugar

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https://healthimprovements.info/recipes/three-meat-ciabatta-pickled-jalapenos/i5akhl9v — Three-meat ciabatta with pickled jalapeños

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by Louis Tikaram

Apr 24, 2019

"I fell in love with the Italian sub when I moved to the US. How could you go wrong with fresh ciabatta, crunchy iceberg lettuce, vinegar and Italian cold cuts? I could eat this every day...and I will!" - Louis Tikaram.

1 ciabatta loaf
1 tbs extra virgin olive oil
1/3 cup (100g) whole-egg mayonnaise
6 slices provolone
4 thin slices mortadella
4 thin slices spicy salami
6 thin slices pepperoni
6 iceberg lettuce leaves
2 tbs pickled jalapeños (see below), finely chopped

Pickled jalapeños

6 jalapeños
1 cup (250ml) malt vinegar
1/2 cup (110g) caster sugar

Method

1.

For the pickled jalapeños, pack jalapeños into a clean, dry 2-cup (500ml) jar. Place vinegar, sugar and 1/4 cup salt flakes in a saucepan. Bring to the boil, then pour over jalapeños (add a little more vinegar if the jalapeños are not covered). Seal jar with lid and invert to create a heat seal. Place in a cool, dry place to pickle for at least 1 week. Opened pickles will keep, refrigerated, for 1 year.
2.

Heat an overhead grill to medium-high. Cut ciabatta in half horizontally, place on a baking tray and drizzle with oil. Toast for 2-3 minutes or until light golden. Set aside to cool.
3.

Spread mayonnaise over ciabattta bases. Top each with cheese, meats, lettuce and jalapeño. Drizzle with some pickling liquid. Top with remaining ciabatta and cut into large pieces to serve.