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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
black pepper

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
mayonnaise
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

18 comments:

  1. Every one of these looks delightful...Good for busy day meals...

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  2. Wowowwo w Geri ,trust u to have my already activated taste buds hit a high three times over-what deliciousness and ur forever beautifull pics...

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  3. Your sandwiches look amazing. I do love a good sandwich almost anytime. It's nice to meet you.
    ~ ~Ahrisha~

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  4. They are all lovely sandwiches - you were right :-). Thanks for sharing them with us. I hope you have a wonderful Foodie Friday.

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  5. Now the BBT is a new sandwich combo and one with definite possibilities. Of course, anything on ciabatta is nearly twice as good as anything not on ciabatta in my house. Thanks for stopping by to "taste" my stew. Jane F

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  6. yummy...

    Want to cook for me??

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  7. Each sandwich looks delicious! I am going to try the tuna tomorrow! Thanks :)

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  8. These are 3 fabulous sandwiches! Awesome.

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  9. Could I add some fresh mozzarella to that last one? These look so good and I'm trying to eat less. Therefore it is bedtime and you have just made me hungry. I won't give in!

    Sue

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  10. I made a sandwich like your italian one with a can of cresant rolls soo yummy!!!

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  11. Every so often we have friends over for soup and sandwiches. I foresee these ending up on the menu soon! Thanks for sharing.

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  12. These sandwiches look incredibly yummy!

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  13. All you have to do is say "sandwich," and I'm there. A triple feature! Each sandwich is wonderfully different, appealing, and filling. Thank you so much!

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  14. These are all mouth-watering delicious! I'm having a hard time picking a favorite!

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  15. 教育的目的,不在應該思考什麼,而是教吾人怎樣思考.........................

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  16. I could eat this sandwich every day! Do you want to be a guest chef blogger on my blog? I would love for this recipe to go on there! LMK! Thanks

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