First of all, I just want to mention that this will be the last Saturday with Rachael Ray for 2010!! Since next Saturday is Christmas, and the Saturday following is New Year’s Day, I figured a Rachael Ray recipe will be the last thing on your mind those days! But it will be back in January.
And yes – like I said yesterday, another sandwich. I’m blaming it on pregnancy. Not that I don’t have an appetite – because I certainly do have one – but I’m just so tired lately that I have no will power or motivation to make dinner. I’m slipping into my 3rd trimester already – I just hope I can find some energy to make it through!!
This sandwich really is a winner. I liked yesterday’s sandwich, but today’s was even better! I wasn’t sure I was going to like the relish, because I’m not really an arugula fan, but it was just perfect. I couldn’t find the hot soppressata, and the girl that was at the deli counter that day was just filling in, so she didn’t know a good substitution. So I just got something that looked good and went with some mortadella. Not the same, but it sure was delicious!!
- 1 cup giardiniera (hot pickled vegetable salad), drained
- 1 cup packed baby arugula leaves
- ¼ cup pitted green olives
- 8 slices pullman-style white bread
- 4 tablespoons butter, softened
- 8 thick slices provolone cheese
- 8 thin slices proscuitto cotto or boiled ham
- 8 thin slices hot soppressata
- 8 thin slices genoa salami
- Using a food processor, grind the giardiniera, arugula and olives.
- Coat 1 side of the bread slices with the butter. Build each sandwich as follows: a bread slice (buttered side out), giardiniera relish, a cheese slice, 2 prosciutto slices, 2 soppressata slices, 2 salami slices, another cheese slice, more relish and another bread slice (buttered side out).
- Preheat a griddle or cast-iron skillet over medium heat. Add the sammies and cook, turning once, until the cheese melts, 6 to 8 minutes.
- source: Every Day With Rachael Ray February 2010
Check out these other Muffuletta-inspired recipes: