Mile-high antipasto sandwich
Source of Recipe
Chatelaine
List of Ingredients
Makes 2 big sandwiches
4 tsp (20 mL) mayonnaise
1 tbsp (15 mL) coarsely chopped almonds or pine nuts (optional)
� tsp (2 mL) Dijon mustard
generous pinches of salt and freshly ground black pepper
4 thick slices focaccia bread or 2 buns, halved
2 large balls bocconcini cheese
1 large red or yellow tomato
2 roasted red or green pepper halves, bottled or home-roasted
8 slices Italian-style deli meat, such as mortadella, prosciutto or salami
1 small bunch arugula or spinach
Recipe
1. In a small bowl, stir mayonnaise with nuts, Dijon, salt and pepper. Spread over one side of bread slices. Thickly slice cheese into 3 rounds each. Cut tomato into 4 thick slices. Layer 3 cheese rounds, 2 tomato slices, 1 roasted pepper half and 4 slices of meat over each of 2 slices of bread. Top with arugula and remaining focaccia slices to create "mile high" sandwiches.
� Added touch Really go Mediterranean and add a couple of anchovy fillets between layers!
� Can't find focaccia? Lightly brush sandwich bread with 1 tsp (5 mL) olive oil, then sprinkle with a pinch of crumbled dried rosemary leaves.
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