If you’re a connoisseur of sandwiches, try out these three great recipes from Massimo Capra.
Roast Beef Sandwich (Prep time 30 minutes, Serves 1)
Ingredients:
1 ciabatta bun
4 oz roast beef, shaved
2 oz roasted onions
2 oz Asiago cheese
½ cup radicchio, shredded
2 tbsp tomato, diced
1 tsp Dijon mustard
1 tsp garlic aioli
Salt & pepper to taste
Method:
– Spread the Dijon on both sides of the bun; place the cheese on each half of the bread, top with the roast beef.
– Mix the radicchio with the tomatoes, onions and garlic aioli to taste and top the beef with it, place the top on the sandwich and enjoy.
– This sandwich can also be grilled or toasted for a great taste.
Boccone Italiano (Prep time 30 minutes, Serves 1)
Ingredients:
1 ciabatta bun
1 ½ oz salami
1 ½ oz capicollo
1 oz mortadella
1 oz prosciutto crudo
2 oz provolone
2 oz pickled vegetables Calabrese
1 oz sundried tomato paste
1 oz goat cheese
2 tbsp tomato, diced
1 cup romaine, shredded
Method:
– Mix the sundried tomato paste with the goat cheese to create a spread and set aside.
– Chop the pickled vegetables and make sure to remove the pits from the olives.
– Mix the romaine and tomatoes with the pickled vegetables and set aside.
– Cut the bun in half and spread some goat cheese on each side.
– Place the cheese on each half and top with the cold cuts, top the whole thing with the salad mix and cover with the bread and enjoy.
– This sandwich can also be grilled or toasted for a great taste.
Vegetariano (Prep time 30 minutes, Serves 1)
Ingredients:
1 ciabatta bun
1 chickpea farinata pancake
3 oz roasted red peppers
½ roasted red onion, julienned
1 slice grilled Japanese eggplant
2 tbsp sundried tomatoes chopped
2 tbsp black olive paste
2 tbsp goat cheese
2 tbsp tomato, diced
1 cup romaine, shredded
2 oz pickled vegetables
Method:
– Prepare the farinata by mixing chickpea flour with water until it is the consistency of pancake batter. Add some oil and taste for seasoning, Set aside for 2-4 hours.
– Preheat a 7” non stick skillet and pour some olive oil in it immediately followed by the chickpea batter, prepare a few pancakes and allow them to cool.
– Mix the goat cheese and black olive paste to create a spread, set aside.
– Chop the pickled vegetables and make sure to remove the pits from the olives.
– Mix the romaine and tomatoes with the pickled vegetables and set aside.
– Cut the bun in half and spread some goat cheese on each side.
– Place the farinata and then top with the eggplant and peppers and onions, top with a generous amount of the salad mix and place the other half of the bun on it and enjoy.
– This sandwich can also be grilled or toasted for a great taste.
Courtesy Massimo Capra www.massimocapra.com