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Italian Sub Nachos
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– 1 (8-ounce) bag kettle-cooked chips
– 1 (8-ounce) ball fresh Real California mozzarella cheese, cut into 1/4-inch slices
– 1/2 cup shredded Real California mozzarella cheese
– 1/2 cup shredded Real California provolone cheese
– 8 ounces assorted salami, such as soppressata, Genoa or Coppa
– 1 cup jarred whole peperoncini peppers, drained and patted dry
– 1/2 cup pitted black olives, drained and halved
– 1/2 small red onion, thinly sliced
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recipe.directions
Prep time: 5 minutes
Cook time: 5 minutes
Preheat oven to 450°F and line a rimmed baking sheet with parchment paper.
Place chips in an even layer on prepared baking sheet. Sprinkle with sliced mozzarella, shredded mozzarella and provolone. Bake until cheese is melted and light golden-brown, about 3 to 5 minutes.
Top with assorted salamis, peppers, olives and onions.
Yield: 4 servings
Tip: Feel free to substitute Real California provolone with Real California Asiago cheese.
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