Roxy
Starter
A Hot Muffaletta:
4 soft French rolls
Extra-virgin olive oil
A few dashes red wine vinegar
4 to 6 cloves garlic, chopped
3 to 4 teaspoons drained capers
2 to 3 large pinches dried oregano, crumbled
1/2 cup chopped or diced roasted red pepper
4 mild pickled peppers, such as Greek or Italian, sliced
1/2 red OR other mild onion, very thinly sliced
Sliced Jalapenos to taste
1/2 cup sliced pimiento-stuffed green olives
1 large tomato, thinly sliced
4 ounces dried salami, thinly sliced
4 ounces Westphalian ham, smoked turkey OR Mortadella
8 ounces thinly sliced Provolone Cheese
Open rolls and pull out a bit of their fluffy insides. Sprinkle each cut side with olive oil and vinegar, then with garlic, capers and oregano. On 1 side of each roll, layer red pepper, pickled peppers, onion, Jalapenos, olives, tomato, salami, ham and finally cheese. Close up tightly and press together well to help seal.
Heat a heavy nonstick skillet over medium-high heat and lightly brush outside of each roll with olive oil. Place sandwiches in pan and weight down or place in a panini press. Cook until golden brown on one side, then turn and brown second side. Sandwiches are ready when they are crisply golden and cheese has oozed a bit and crisped in places.
Cut into halves and eat immediately
4 soft French rolls
Extra-virgin olive oil
A few dashes red wine vinegar
4 to 6 cloves garlic, chopped
3 to 4 teaspoons drained capers
2 to 3 large pinches dried oregano, crumbled
1/2 cup chopped or diced roasted red pepper
4 mild pickled peppers, such as Greek or Italian, sliced
1/2 red OR other mild onion, very thinly sliced
Sliced Jalapenos to taste
1/2 cup sliced pimiento-stuffed green olives
1 large tomato, thinly sliced
4 ounces dried salami, thinly sliced
4 ounces Westphalian ham, smoked turkey OR Mortadella
8 ounces thinly sliced Provolone Cheese
Open rolls and pull out a bit of their fluffy insides. Sprinkle each cut side with olive oil and vinegar, then with garlic, capers and oregano. On 1 side of each roll, layer red pepper, pickled peppers, onion, Jalapenos, olives, tomato, salami, ham and finally cheese. Close up tightly and press together well to help seal.
Heat a heavy nonstick skillet over medium-high heat and lightly brush outside of each roll with olive oil. Place sandwiches in pan and weight down or place in a panini press. Cook until golden brown on one side, then turn and brown second side. Sandwiches are ready when they are crisply golden and cheese has oozed a bit and crisped in places.
Cut into halves and eat immediately
