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Sammy Slaw from the Divas

Written By Pam Brandon and Anne-Marie Denicole On December 30, 2009

diva_sammy_slawThe best sub shops know that marinating a mix of veggies and herbs to top freshly baked bread, meats and cheeses make their sammies irresistible. And now, so do you.

Behold and be-taste  diva sammy slaw. A part naughty, part nice, part salad, part topping of sweet bell peppers, Roma tomatoes, onion, fresh garlic, fresh basil, pepperoncini peppers and oregano bathed in extra-virgin olive oil and red wine vinegar. Make it 30 minutes before serving on artisan rolls or baguette, with best-quality deli meats and cheeses, no mayo necessary. Or lighten up with whole grains, turkey and reduced fat Swiss cheese.   To a happy, healthful  2010!

Diva Sammy Slaw

Tops 6 (6-inch) subs

2 small bell peppers, seeded and thinly sliced

1/2 sweet onion, thinly sliced

3 Roma tomatoes, thinly sliced

1 small clove garlic, minced

2 teaspoons dried oregano, or more to taste

1/3 cup best quality extra-virgin olive oil

3 tablespoon red wine vinegar

Coarse salt, freshly ground black pepper, to taste

8 pepperoncini peppers, sliced or whole

10-12 fresh basil leaves, torn



In a medium-sized bowl, combine peppers, onion, tomatoes, garlic, oregano, olive oil, salt, pepper and pepperoncini peppers, gently tossing. Allow mixture to marinate at room temperature for 30 minutes, adding the fresh basil just before serving. Can be made several hours ahead.

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