I love going to Italian markets and delis. The best ones always smell like freshly baked bread and rich tomato sauce. One of my favorite Italian delis in Baltimore is DiPasquale’s Italian Marketplace.
DiPasquale’s has been around for nearly 100 years and it 100% lives it up to the hype associated with the place. I usually try something new – everything on the menu looks delicious. I’ve never been disappointed and everything I’ve tried has been incredible… Pizza, sandwiches, pasta, freshly baked breads, pizzelle and cannoli. Plus, they have a awesome selection of sausages, dried pastas, cheeses. I usually leave with boxes filled with Caputo flour, tomatoes, olive oil, cheeses, meats and fresh breads. I can’t resist, I love it all!
While stocking up on Italian necessities, we always order something to eat from the deli. My husband, who always likes to try new things, only orders The Cubanello. He says it’s so good, he has to have it if we’re going there. The Cubanello is a roasted pork sandwich that is topped with cubanelle peppers and onions and topped with pickles, Dijon and Swiss. It’s pretty heavenly.
We haven’t been able to get to the deli lately, so I made a homemade version! I added some mushrooms, which gave great flavor and texture. The spicy Dijon and crispy pickles and peppers make this sandwich really stand out. Everything compliments the other ingredients making this one for the sandwich hall-of-fame. It sort of reminds me of a Cuban sandwich but with an Italian twist. Give it a try!
Italian Pork Sandwich
1 lb roasted pork loin, thinly sliced
6 slices Swiss cheese
1 small onion, diced
6 cubanelle peppers, thickly sliced
1 cup mushrooms, thinly sliced
2 pickles, sliced
4 rosemary sprigs
lemon zest – 1 lemon
salt + pepper
2 sub rolls
Preheat your oven to 375 F.
Finely chop the fresh rosemary and zest 1 lemon. Mix together. Season the pork loin with salt, pepper, rosemary and lemon. Roast the pork for 1 hour or until the temperature of the meat is between 150-160 degrees. Set aside and let the meat rest for 10 minutes. Slice thinly.
Dice your onion and slice the pickles and peppers. Heat a cast iron skillet over medium and cook the onions, mushrooms and peppers for 5-8 minutes, or until the begin to soften and caramelize. Add the pork tenderloin and cook for 1-2 additional minutes.
Toast your rolls until the broiler while the peppers and onions are cooking. Remove from the oven and add the Dijon and Swiss. Top with the hot pork and pepper mixture. Add pickle slices and serve immediately.