1 loaf Italian Semolina Bread
1 cup shredded lettuce
Roasted peppers
Marinated articokes
Fresh mozzarella
Fried breaded eggplant, sliced lengthwise
Italian Balsamic dressing

1. Cut the loaf of bread in half at the middle. With the half of loaf,
slice it lengthwise.
Then, scoop out some of the inside bread of the top piece and
2. Warm the breaded eggplant. Slice the mozzarella.
3. Put the wedge together in this order:
Bottom half of cut Bread
Drizzle Italian Balsamic Dressing on bread – then
Layer 2 slices fried eggplant – then
Layer 3 or 4 slices of fresh mozzarella – then
Layer roasted peppers to cover mozzarella – then
Layer marinated articokes – then
Add shredded lettuce
Drizzle Italian Balsamic Dressing over the lettuce
Cover with the scooped out top half of bread
4. Cut finished wedge in half with a serrated knife. This wedge
serves two!
ENJOY – The best veggie wedge you will ever have!

Sometimes meat just doesn’t do it for me……and when that time arrives, I make a beeline to one of my favorite Italian delis in Westchester, Cosmo and Alex’s in Mamaroneck. My creativity in high gear, I request the unparalleled combo of fried eggplant, mozzarella, red peppers and lettuce. Their fresh, homemade mozzarella is divine, and their grated Romano cheese is on my “must buy at least twice a month” list. It is a very welcoming place, and I enjoy seeing familiar faces behind the counter. My antipasto platter is always featured front and center on my dining table when my kids sit down for a meal at home, made of course with ingredients purchased at Cosmo and Alex’s deli.

As much as I love to buy sandwiches at delis, I really prefer making everything myself, and the featured is my ultimate sandwich. I buy a few semolina Italian breads in Rockland and freeze them in tightly wrapped plastic bags as soon as I come home so I can have them handy anytime I need them. I marinate the artichokes myself (check out the recipe at “Somebody’s Mom”). Good Seasons Italian dressing is my go-to dressing, and is always at the ready. While I use the same amount of vinegar the recipe calls for, I combine red wine vinegar with equal amounts of balsamic for a unique flavor. Naturally, go for the best olive oil you can afford – it’s so worth it.

Go ahead…. bite into my Italian Veggie Wedge. I bet you won’t even remember that it’s missing the meat! Mangi e goda di! (Eat and Enjoy!)

Cosmo & Alex Pisano Bros
252 Mamaroneck Ave, Mamaroneck, NY 10543, (914) 381-4402



  1. Pingback: ITALIAN VEGGIE WEDGE | CookingPlanet

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