Italian Cold Cut Casserole

I am a devout sandwich worshipper, and my absolute favorite, wherever in the world it is served, is the Italian cold cut.  There is something about the combination of salty cured meat, zesty oil and vinegar, and sliced mozzarella packed inside a fresh baked sub roll that never fails to astonish my taste buds.  In homage to this edible midday masterpiece, I have attempted to distill its essence into a crustless quasi-quiche, with outstanding results.  Sprinkling fresh sub roll crumbs on top before baking adds a final touch of your beloved neighborhood Italian deli to the mix.

Ingredients:

1/4 cup olive oil

1/4 cup white wine vinegar

1 large white onion, thinly sliced

1 tbsp. Italian seasoning

12 oz. mixed Italian cold cuts (capicola, salami, prosciutto, etc), coarsely chopped

16 oz. jar sliced pepperoncinis, drained
4 large eggs

3/4 cup heavy cream

8 oz. mozzarella, shredded

2 tbsp. sub roll crumbs

To make:

Preheat oven to 350 degrees.

Begin by heating oil in a medium Dutch oven over medium heat.  Add vinegar, onion, and Italian seasoning, and stir to combine.  Let saute, uncovered, for five minutes until onions begin to soften.  Add cold cut pieces and pepperoncinis and stir thoroughly to combine.  Continue to saute over medium heat, uncovered, stirring every once in a while, for ten minutes more.  Remove from heat and cover.

In a large bowl, whisk together eggs and cream until yolk is thoroughly incorporated into the mix.  Toss in cheese and combine.  Add contents of the Dutch oven and stir mixture well so that it forms a custard.  Pour mixture into a large round casserole, sprinkle sub roll breadcrumbs liberally around the top, and bake for 45 minutes, covered.  Uncover and bake for ten minutes more so that the breadcrumbs can toast a bit more and the cheese can begin to turn golden brown.  Remove from heat and let sit for ten minutes to cool.

Serve the casserole with steamed cauliflower and a simple green salad.

Serves 6-8.