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.

Tapenade -
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.

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