In this clip from Chefs Feed, the duo behind Charleston's Artisan Meat share what goes into their amazing Italian Sub.
Read the transcript of this video
We never really said we're going to open a restaurant.
The idea behind it is, we're already turning these meats,
and we figured out how to make a wonderful bread.
Now let's put them together. Just want a good product
done well by good people. The Italian was the quintessential
sub chop sandwich that started everything we wanted to do
around the meat. We take a nice soft shell gyro,
place it on the Panini press so it's crusty on
the outside and nice and soft and warm on the
inside. Lay down a layer of our subsar, a mayonnaise,
dijon, vinegar, parmesan, salt, pepper, oil. Mortabella and then we
do a picante [UNKNOWN] which is a hot spicy salami.
We also do an olive loaf studded with Queen green
olives that we get from California. [BLANK_AUDIO] Then we shred
lettuce, nicely, thinly shaved onion, sliced tomatoes, salt and pepper,
spicy pickled pepper rings, shaved Auricchio provolone. Put toothpicks in
it, cut it in half. [SOUND] Repeat. Repeat. Repeat. [LAUGH]
It's gotta be one the best Italian cold cuts you've
ever had. Most of the people will probably argue I
could split this with somebody but I've already taken a
bite and now I don't want to. [MUSIC] [BLANK_AUDIO]