pickled cherry peppers

This Italian sub is loaded with cured meats, cheese and herbs, then smothered with a pickled cherry pepper spread and topped with oil and red wine vinegar.

Italian Sub Sandwich

For the Pickled Cherry Pepper Spread:

white wine vinegar

sugar

garlic

(¼ cherry peppers

For the Red Wine Vinaigrette:

red wine vinegar

parsley leaves, finely chopped

Dijon mustard

thyme leaves, finely chopped

olive oil

salt and black pepper,

For the Italian Hoagie Sandwich:

Italian hoagie roll

mayonnaise

pickled cherry pepper spread

(1½ ounces) Genoa salami

(1½ ounces) mortadella

(1½ ounces) prosciutto di Parma

(1½ ounces) provolone cheese

(6 ounces) beefsteak tomato

pickled pepperoncini peppers

parsley leaves, minced

oregano leaves, minced

rosemary needles, minced

iceberg lettuce, shredded

red wine vinaigrette

Curtis Stone's Ultimate Italian Sub

Jeon are savory Korean vegetable, meat or seafood pancakes bound with the most basic batter: flour, cornstarch and water. Because the mixture is completely unleavened (no baking powder, yeast or even eggs), they run the risk of turning dense and gummy if you overwork the batter. This is good news for the lazy: The less work you put in, the better they come out. They can be made with virtually any meat or vegetable odds and ends, but they’re especially great with that crunchy sauerkraut languishing in the back of your fridge from that cookout you had last year.

Sauerkraut Jeon (Korean Pancakes)

soy sauce

rice vinegar or black vinegar

water

scallion,

sesame oil

sauerkraut (about 6 ounces), sauerkraut juice

red onion (about 2 ounces), thinly sliced

all-purpose flour

cornstarch or potato starch

pickled cherry peppers or peperoncini

Peanut, rice bran

Prepare the dipping sauce: In a small bowl, stir together all ingredients until the sugar dissolves. Set aside, or prepare in advance and store in a sealed container in the refrigerator for up to several weeks.

Prepare the pancakes: In a large bowl, combine sauerkraut and sauerkraut juice. (If you don’t have enough sauerkraut juice, you can make up the difference with cold water.) Add onion, scallions, flour, starch, sugar, pickled peppers and the cold water. Stir rapidly with a spoon just until no dry flour remains. (Do not overmix the batter.) The batter should be thin enough to flow around when you tilt the bowl.

Heat 2 tablespoons oil in the bottom of a flat-bottomed wok or an 8- to 10-inch nonstick skillet over medium-high until shimmering. You should be able to make about two 10-inch pancakes or three 8-inch pancakes, or several smaller pancakes. Add enough batter that you can spread it into a thin pancake with the back of a spoon. Let the pancake cook, undisturbed, until the bottom of the pancake is set, about 2 minutes. Use a thin spatula to gently release the pancake from the pan if it is sticking at all. Continue to cook, swirling pancake around to encourage even browning until the first side is well browned with a few darker spots, another 2 to 3 minutes.

Use a wide spatula to carefully flip the pancake. Continue cooking until second side is well browned, about 4 minutes.

Slide the pancake out onto a cutting board, and cook remaining pancake batter, repeating Steps 3 and 4. Once cooked, cut into wedges with a pizza slicer or knife and serve with the prepared dipping sauce.

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Italian Sub Sandwich

Sauerkraut Jeon (Korean Pancakes)

Top 2 pickled cherry peppers recipes from across the web

The most viewed pickled cherry peppers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Sub Sandwich

Sauerkraut Jeon (Korean Pancakes)

The most viewed pickled cherry peppers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine