Menu Description: "Our traditional sub with capocollo, mortadella, Genoa salami, prociutto ham, provolone cheese, roasted red peppers, fresh basil, lettuce, sliced tomato, onions and vinaigrette. Served hot or cold."
Casino magnate Steve Wynn teamed up with Steven Spielberg, Jeffrey Katzenberg, and the Levy Brothers for the second Dive! restaurant which opened in Las Vegas in March of 1995. Like the first restaurant which opened the year before in Los Angeles, the Vegas Dive! features Spielbergian special effects designed by Hollywood set builders, such as bubbling potholes, spinning gauges, working periscopes, steaming pipes, and a simulated dive run by a computer every hour. Diving down the Vegas "strip" you can't miss the giant nose of a submarine crashing through a 30-foot wall of water, which pumps 100 gallons of water per foot per minute down thick glass window panes. A pool below explodes with synchronized depth charges that splash passersby at random intervals. Back inside, if you look carefully, you can see the partner's initials stenciled on torpedoes hanging high over the heads of diners.
The Dive! concept was built around submarine sandwiches and the Sicilian Sub Rosa is its signature traditional Italian submarine sandwich. It's said to be co-founder Steven Spielberg's favorite. Since the Dive! has taken a dive, you have to make a home version to recapture that signature flavor. Try to get all the meat sliced fresh at a full-service deli counter if you have one at your supermarket.
Source: Top Secret Restaurant Recipes by Todd Wilbur.
This recipe is available in
- 1/4 cup light olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon lemon juice
- Pinch ground black pepper
- Pinch salt
- Pinch garlic powder
- 1 handful of thinly sliced and separated red onion rings (about 1/8 onion)
- 1 7-inch baguette
- 1 leaf green leaf lettuce
- 1 ounce deli-sliced prosciutto
- 1 ounce deli-sliced capocollo
- 1 ounce deli-sliced mortadlla
- 1 ounce deli-sliced Genoa salami
- 1 ounce deli-sliced provolone cheese
- 1 ounce roasted red peppers (canned or homemade, see "Tidbits")
- 4 to 5 small fresh basil leaves
- 3 tomato slices
- Do This
1. Mix the vinaigrette ingredients together in a small bowl and add the sliced and separated red onion rings to the bowl. Let the onions marinate for at least a couple hours. Overnight is even better.
2. When the onions are ready, slice open the baguette, without cutting all of the way through. Brush a generous amount of the vinaigrette (without the onions) on the faces of the baguette.
3. Spread the leaf of lettuce on the baguette.
4. Arrange the prosciutto over the lettuce.
5. Next, stack the capocollo.
6. On the capocollo goes the mortadellla.
7. Then the Genoa salami.
8. Next is the provolone.
9. Arrange the roasted red pepper on the provolone cheese.
10. Spread the fresh basil leaves on the sandwich next.
11. Arrange the sliced tomatoes on the basil leaves.
12. Remove the red onions from vinaigrette and spread them on top of the tomatoes.
13. Close the sandwich and use toothpicks to keep it that way to serve it cold.
14. If you want the sandwich hot, leave off the lettuce leaf and place it open faced in a preheated 450 F oven for 4 minutes and then broil it for 2 minutes. The cheese should melt slightly and the bread will become slightly browned. Slice the sandwich in half before serving.
Tidbits: Canned roasted peppers are usually pretty good, but if you want to make great roasted pepper yourself, put a whole red pepper directly on the burner of a gas stove set to medium heat or on a pan in an oven set to broil. Turn the pepper often with tongs until most of the skin of the pepper is charred black. Immediately drop the pepper into a bowl of ice water and carefully peel the skin away. Remove the seeds, chop the remaining pepper into slices for your sandwich and store the leftovers in a sealed container in the refrigerator.