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Peppadew® Peppers Recipe

PEPPADEW® Italian Sub Recipe


3 oil-packed anchovy fillets, drained
Salt and pepper, to taste
¾ cup mayonnaise
¾ lb. mortadella, thinly sliced
½ cup loosely packed basil leaves
½ lb. spicy soppressata, thinly sliced
3 tablespoons extra virgin olive oil
⅓ lb. aged Gouda cheese, thinly sliced
1½ tablespoons Dijon mustard
1 cup PEPPADEW® peppers roughly chopped
1 tablespoon lemon juice
1 cup packed parsley leaves
½ teaspoon lemon zest
1 12-inch long Italian bread with sesame seeds, split lengthwise, hollowed out and toasted

Additional Info
  • Serves 6


In a food processor, blend the anchovy, mayonnaise, basil, olive oil, mustard, lemon juice and zest until smooth. Season with salt and pepper to taste. Transfer to a small bowl and set aside. Using a small spatula spread the anchovy-basil-mayonnaise on both sides of the bread. Layer the bottom half of the bread with the mortadella, soppressata, gouda, Peppadew peppers and parsley. Top with the other half of the bread. Cut into 6 sections. Serve.

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