Which 'Wich Do You Like?

Just entered a Sandwich Recipe Contest... here's what I submitted. What are your favorite sammies? Feel free to comment below!

Italian Umami Sandwich

This sandwich has components that are singularly crunchy, crispy & creamy; salty, sweet, & savory… and sometimes each ingredient has more than one of these qualities. They all balance each other out to create a wonderfully harmonious taste with each bite. I love the combination of the 2 varieties of pork – you can never have enough charcuterie, if you ask me! And I added the sundried tomato to the aioli because I thought it would be too cumbersome to add a tomato slice to the architecture, but I wanted tomatoes to be represented.

Crunchy (toasted Italian bread)
Crispy (pancetta)
Creamy (buffalo mozzarella)
Salty (prosciutto)
Sweet (roasted peppers)
Savory (sundried tomato basil aioli)

· Toast 2 slices Italian Bread (about ½” thick) on one side. Use toasted side on the inside of the sandwich.
· Spread Sundried Tomato Basil Pesto Aioli on bottom slice.
· Layer Sweet Roasted Red Peppers on top of aioli.
· Place 2 slices of Prosciutto on top of peppers.
· Lay ½” slice Buffalo Mozzarella on top of prosciutto.
· Place thin-sliced crispy Pancetta on top of mozzarella.
· Top with Baby Arugula.
· Finish with top slice of bread (toasted side inside again).

BON APPETIT!

Headed to the Swamps of Jersey!

Before I make my pilgrimage to my home state for the Final Farewell to Giants Stadium courtesy of Bruce Springsteen, wanted to post a couple of dishes I made this week for the family that turned out really well...
This is a light and very healthy meal that has a lot of texture and different flavor profiles to it...

Fettuccine with Artichokes and Beans

1. Cook pasta according to directions. Reserve 1/2 c of pasta water.
2. Drain and rinse 1can cannellini beans and cut into quarters a can of artichoke hearts (I prefer the marinated ones). Saute for a few minutes with a bit of EVOO and garlic.
3. Crumble one piece of white toast in a food processor/blender. Add oregano or Italian seasoning and pulse until combined. Drizzle in 2 tbsp. EVOO and pulse again until combined.
4. Drain pasta and return to pot. Add in the bean mixture and half the bread mixture, plus the reserved pasta water.
5. Top with remaining bread mixture and Parmesan cheese, and serve.

I made this as more of a side dish (the better to have more leftovers!), and served with breaded tilapia fillets topped with a Cabernet reduction sauce, with garlic, capers, and sun dried tomatoes.

YUM!