Wednesday, August 24, 2011
italian picnic sandwich
30 minutes 40 minutes plus set time
i large focaccia, sliced the length of the middle
Mezzetta Home-Style Basil Pesto
olive tapenade, made with Mezzetta Kalamata Olives and Mezzetta Marini Olives
1 lb. cappacola
1 lb. dry salami
1 lb. sliced mozzarella
Mezzetta Sun-Dried Tomatoes
Mezzetta Roasted Bell Peppers
Mezzetta peperoncinis, on the side, Mezzetta Artichoke Hearts, or both!
Open focaccia and spread with Mezzetta Home-Style Basil Pesto on both sides. Spread a generous layer of tapenade over pesto. Layer cappacola, salami and mozzarella over face of bread. Evenly layer Mezetta Sun-Dried Tomatoe and Mezetta Roasted Bell Peppers over meat and cheese layer. Place top of focaccia on sandwich and wrap tightly. I like to wrap with parchment paper and then with plastic wrap. Alow sand wich to sit 1/2 hour or more to allow flavors to blend. Leave wrapped to cut. Travels well and makes plenty.
place equal amounts of Mezetta Kalamata Olives and Mezetta Martini Olives (you can use a flavored olive if you wish) in food processor and pulse until evenly chopped and blended.
You can also use your favorite Italian salad dressing as a dipping sauce, or to make a wetter sandwich.
I usually serve this sandwich cold, if your feeling frisky or it's cold outside and you want to serve this with soup, instead of pasta, or potato salad, pop in in a hot (400 degree) oven for 15-20 minutes.