The Taylor Street (Billy’s Version)

This week's sandwich is inspired by Chicago’s Taylor Street and LIttle Italy neighborhood. This sandwich features thinly sliced mortadella, a sweet and spicy Calabrian chili ricotta spread, tons of freshly grated parmesan, bright and bitter lemon dressed arugula, on a freshly baked castelvetrano olive, rosemary, and preserved lemon focaccia.

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Ingredients:

Toppings:

6 oz thinly sliced mortadella
Arugula
Fresh Parmesan
Lemon

Castelvetrano Olive, Rosemary, and Preserved Lemon Focaccia

625 g bread flour
15 g kosher salt
7 g instant dry yeast
600 g lukewarm water
65 g Olive Oil
2 tsp Honey
Flaky sea salt
1 tsp dried rosemary
1/4 cup pitted castelvetrano olives
1 tbsp thinly sliced preserved lemon

Whipped Calabrian Chili Ricotta

1/2 cup whole milk ricotta cheese
1 tsp heavy cream
1 tbsp chopped calabrian chilis
1 tsp hot honey

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1. Castelvetrano Olive, Rosemary, and Preserved Lemon Focaccia

Mix bread flour, salt, and yeast in a large bowl and stir together. Make a well in the center and add the water and honey. Stir together until no dry spots remain and mix in olive oil. Cover and refrigerate for 24 hours. The next day, pour 1 tbsp of olive oil in a 10x14 pan and spread around the pan to coat. Transfer dough into the pan, pressing with your fingers until it reaches the corners. Cover with a sheet tray and let rise until risen and bubbly, about 3-4 hours. Preheat oven to 450F. Oil your fingers and dimple and degas your dough. Top evenly with olives, preserved lemon, dried rosemary, and flakey salt. Bake for 20-25 until golden. Let cool and rest on a wire rack.

2. Whipped Calabrian Chili Ricotta

In a small bowl, whisk together ricotta and heavy cream until smooth. Add calabrian chili and hot honey and whisk to combine.

3. Sandwich Build

Slice focaccia in half and spread Calabrian ricotta on both sides. Layer on mortadella and generously grate on fresh parmesan. Top with arugula dressed with olive oil, lemon juice, and salt.