Friday, January 15, 2010
THREE FABULOUS!!! SANDWICHES
PRESSED ITALIAN SANDWICHES
1 ciabatta loaf (8 by 14 by 2 inch)
1/2 cup store bought black or green olive tapenade
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced spicy Italian cold cuts, such as coppa, capocolla or hot salami
3 ounces thinly sliced prosciutto
8 ounces fresh mozzarella, sliced
1 roasted red bell pepper, chopped
6 leaves fresh basil, torn into bite-sized pieces
Cut ciabatta in half lengthwise. Spread bottom half with tapennade. Drizzle cut side of top half with vinegar and oil.
Arrange salami on top of tapenade, followed by cold cuts, prosciutto, mozzarella, red pepper and basil. Sprinkle with pepper to taste and place top half of loaf on filling.
Wrap sandwich throughly with plastic wrap. Place a heavy cutting board or other flat object on top of sandwich and weight it down with a 2 to 4 lb. weight (such as a large pot or six-pack of soda) Let sit 30 minutes to 2 hours. Unwrap, cut into eighths and serve.
YIELD: Makes 8 servings
TUNA with PICO de GALLO
1 can (6 oz) solid white tuna packed in water
1 Roma tomato, rinsed, seeded and chopped
1/4 cup chopped fresh cilantro leaves
3 tablespoons lime juice
1/3 cup minced red onion
2 fresh serrano chiles or other small chiles, rinsed, stemmed, seeded and minced
1/2 teaspoon salt
2 leaves of lettuce, rinsed and patted dry
2 sandwich rolls, split in half
Drain tuna well, flake into a bowl with a fork. Stir in tomatoes, cilantro, lime juice, onion, chiles and salt.
Place lettuce leaf on sandwich roll bottom, mound tuna equally on lettuce and set tops in place.
YIELDS: 2 sandwiches
BBT (BACON BASIL TOMATO) SANDWICH
ciabatta bread or crusty roll
4 to 6 large fresh basil leaves
4 to 6 slices firm ripe tomatoes
salt and pepper to taste
2 slices crisp-cooked bacon
Split a piece ( 3 - 1/2 by 5 - inch) of ciabatta bread or a crusty roll in half lengthwise. Toast lightly. Spread cut sides generously with mayonnaise. Cover bottom half with basil leaves and a thick layer of tomatoes. Sprinkle with salt and pepper. Top with bacon. Cap with top half of ciabatta or crusty roll.
YIELDS: one sandwich