The Gillespie Sandwich became a thing thanks to my hubs – David. He loves a good ‘wich. One of his favorites is called “The Juneau” at the Sozial Haus in Fredericksburg, Texas.
When we were dealing with Covid – 19 and not dining out, I attempted to recreate this sandwich. I succeeded in creating a dang good version, but I still needed a name. David figured the guy who owned the restaurant named it “The Juneau” because he found this great sandwich while visiting Juneau, Alaska. Is this true?
Who knows – I guess I could always ask the owner. Regardless, I went with David’s assumption and decided to name my creation after the county where David discovered it – Gillespie. Works for me, and this sandwich will work for you too. I promise.
4 ciabatta rolls (or any soft hoagie roll you love)
8 thin sliced tomatoes
4 genereous pieces of torn lettuce
12 slices pepperoni (the thinner the better)
4 slices smoked ham
8 slices of salami
8 slices mozzarella cheese
- Slice open the rolls.
- Spread each side with a generous portion of the garlic basil mayo.
- Top one side of each roll with two thin slices of tomato.
- Place a piece of torn lettuce over the tomatoes.
- On the other side of the bread, place three thinly sliced pieces of pepperoni on top of the garlic mayo.
- Top the pepperoni with smoked ham.
- Next, add 2 slices of salami over smoked ham.
- Top each side with a slice of mozzarella cheese.
- Spread the olive salad over each slice of mozzarella cheese.
- Place the sandwiches in the oven open faced at 400 degrees Fahrenheit, until hot and bubbly. This usually takes around 3-5 minutes.
- Remove the sandwiches from the oven.
- Carefully, place the sandwich halves together.
- Serve immediately.
- I chose the ciabatta rolls because they had just come out of the bakery oven at HEB grocery. So, I knew they were soft.
- I would use Pepperidge Farm Hoagie Rolls for a softer roll if the ciabattas are more than an a day old.
- The olive salad takes about 3 minutes to make. So, don’t skimp on that. You don’t even need to let it marinate before using.
- If I am using my olive salad as a sandwich spread, I will puree the ingredients into a tapenade type texture for easier spreading. That is totally optional, and the olive salad works either way.
- If you don’t have all the ingredients for my olive salad on hand, you can use slice black olives and sliced pepperoncini peppers as a layer on the sandwich. It’s better than nothing, but, it’s not the same as using my olive salad.
Enjoy! And don’t forget to drop me a comment below if you love The Gillespie Sandwich!
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