Saturday night I made a tomato tart that was pretty much a bust. It looked gorgeous but the crust was gummy and I thought the filling needed a little oomph. But, it was a Todd English recipe so I was convinced that it was salvageble. The original recipe called for baking it in an 8" cast iron skillet but I wanted to use a tart pan since my 8" cast iron skillet is rather a wreck. So, the idea was to make another on Sunday and pre-bake the crust. That tart was halfway done - pre-baked and the ingredients ready to go - when I got around to reading the instructions on the Mezzetta site. Big oops. The contest was over on the 6th. That meant I needed to make the sandwiches NOW and get the recipe entered NOW. Well, fine then, we'd have the sandwiches for dinner and the tart for breakfast. Problem solved. Well, except for the fact that Connie whined that he couldn't have slices of happiness for two days in a row. (I'll update the blog on those treats shortly.)
Italian Garden Sandwich
1 heaping cup gardiniera vegetables, drained
1/2 c Hellman's olive oil mayonnaise
2 ciabatta buns
8 slices genoa salami
6 slices capicola
4 slices provolone cheese
roasted red and yellow peppers
Put the vegetables in the bowl of a food processor
Process until they're crushed.
Add the mayonnaise and process until you've got a slightly chunky aioli.
Toast the ciabatta buns. Smear the cut sides with the aioli.
Layer on the meats, cheese and peppers. Start with the salami, then half the provolone,
then the peppers
Then the other half of the provolone, then the capicola.
You're using that order try and keep the peppers from slip-sliding away while you're eating the sandwich. The melty cheese will envelope them...
Either wrap the sandwiches in foil and bake at 350 for about 15 min or grill them in a skillet on dry heat until the cheese melts.