In honor this week’s repeat of the ‘The Hub’, it’s the perfect time to shine the spotlight on one of this episode’s favorite elements. ‘The Hub’ introduced Fitz’s favorite sandwich into the Agents of S.H.I.E.L.D. fandom, a perfect accompaniment to any covert mission. But just as quickly as it had entered our lives, fate took it away. I’m sure I wasn’t the only one who yelled in anguish when Ward callously decided that their continued survival was more important than a tasty snack. To make up for sandwiches gone but never forgotten, here’s a simple recipe for making your own homemade Fitz sandwich.


Aioli Ingredients

  • Olive Oil- 2 Teaspoons
  • Pepper- 1 Teaspoon
  • Dried Pesto Mix- 1 Rounded Tablespoon (substitute 2 Tablespoons of regular pesto if available)
  • Mayo- 3 Tablespoons
  • Minced Garlic- 2 Teaspoons
  • (Optional- 1 Tablespoon of Lemon Juice. I’m allergic so I didn’t use it here.)

Sandwich Ingredients

  • Bread- French or Italian, ½ a loaf of bread
  • Meat- Prosciutto, Genoa or hard salami
  • Greens- Arugula, Baby Spinach or tender young salad greens
  • Cheese- Mozzarella, 1/4th of a 8oz. ball


Two of the ingredients on this list had to be modified from the original screen used items. The first change is the buffalo mozzarella to regular mozzarella. While researching for this recipe I have learned exactly too much about the production and export of buffalo mozzarella. The good authentic stuff comes straight from Italy, it’s made from water buffalo milk, it needs to be eaten the moment you open the package and as a result it’s more expensive/harder to find than regular mozzarella. For this sandwich I kept with regular mozzarella, which tasted just fine combined with the rest of the ingredients.

The second change is the addition of salami as a base with the prosciutto. Going straight prosciutto wasn’t going to be reasonable. First of all, it would have been right out of my budget. Whatever our S.H.I.E.L.D. agents are getting paid must be fantastic. Second, health wise, it’s not the best idea. The reason you’ll find prosciutto in small amounts on pizzas, pasta or wrapped around something vegetable shaped it because there’s enough salt and saturated fat in this meat to stun a horse. If Fitz regularly eats a sandwich made out of nothing but prosciutto, he’s not out in the field because he doesn’t want to be, he’s not in the field because his arteries are clogged with delicious salty piggy goodness. So for your sake and mine, I added a layer of salami as a base meat with the Prosciutto layered in a smaller amount on top.


Making the Aioli is the only time consuming portion of the sandwich and even then, it should only take about five minutes to complete.

Mix the Mayo, Salt, Pepper, Olive Oil, Pesto, and Minced Garlic into a small container. Mix until the dried Pesto has been fully distributed in the mayo and it’s a smooth creamy green all throughout. Ta-da! You’ve got aioli.

Bonus tip, if you have any Aioli left over, put some on some crackers along with any extra cheese or meat for an extra snack.

On one side of the bread I layered a few slices of Mozzarella over the fresh greens. In ‘The Hub’ it’s mentioned that Fitz likes his sandwich with a hint of Aioli.

I am not Fitz.

Once that was done, I layered the salami down first on the Aioli, with the prosciutto on top as the salty center to the sandwich.

And here’s the result!

And there we go! It’s rich, it’s yummy, it’s the perfect dish to eat while rewatching ‘The Hub’ this week, it’s the Fitz sandwich!


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