These are the recipes featured on our show on January 24, 2015
Fried Cotto Salami Sandwich
1 pound Cotto hot salami or other good quality salami (we used peppered salami)
1 medium onion
6 cloves garlic
1 Tablespoon butter
1 Tablespoon olive oil
4 ciabatta rolls
Spicy brown mustard
1. Slice onions and mince garlic
2. In a sauté pan, melt butter with olive oil. Sautee onions and garlic over medium heat until they begin to caramelized.
3. Once cooked, remove from pan and set aside.
4. In the same pan, place 4 ounces of salami in the pan and cook until heated through
5. Place salami on ciabatta roll with mustard, top with onion mixture and serve.
Field Roast Sandwich (vegan or vegetarian)
2 slices of your favorite bread (whole grain, or wheat works well)
European cucumber slices, thinly sliced
1/2 avocado, ripe, thinly sliced
sliced cheese (vegan or other type)
Miracle whip or other salad dressing
pickles, bread & butter or dill
Field Roast Deli Slices, (available at Whole Foods or other Natural Food Stores, several varieties may be available)
1. Assemble sandwich with equal amount of ingredients.
2. Cut in half and serve.
Makes 4 sandwiches
To make maple mustard, mix 3 tablespoons maple syrup with ½ cup grainy or brown mustard. The oven is the most efficient way to toast 4 sandwiches at once, but if you’re making fewer, you can easily use a panini press or a skillet on medium-high heat. (We used a skillet and would recommend this method.)
8 ½-inch slices cinnamon-raisin, cranberry-pecan, walnut, or hearty multi-grain bread
4 tablespoons unsalted butter, softened
½ cup maple mustard
12 thin slices deli turkey (about ¾ pound)
1 large tart apple, cored and thinly sliced
8 thin slices deli ham (about ½ pound)
½ pound extra-sharp cheddar, thinly sliced
1. With the rack in the middle position, heat the oven to 400 degrees. Spread 4 slices of bread with 1½ teaspoons butter each and place, buttered sides down, on a large baking sheet. Spread each with 1 tablespoon maple mustard and top with even portions of turkey, apple, ham, and cheese (leaving about ½ inch from the edges to give room to melt).
2. Spread each of the remaining slices of bread with 1 tablespoon of maple mustard, then press slices firmly into sandwiches, mustard side down; spread tops with remaining butter. Place another baking sheet over the sandwiches and weigh down with 1 or 2 heavy, ovenproof skillets.
3. Carefully transfer the assembly to the oven and bake until the bottoms are browned lightly and crisp, about 7 minutes. Working carefully, turn the sandwiches over, replace the weights, and bake until the bottoms are browned lightly and crisp, about 6 minutes longer. Cut the sandwiches in half, if desired, and serve.
Makes 6 sandwiches
The Dynamites I sampled recently in Woonsocket were pretty mild; my recipe has more kick, though nothing approaching its truly explosive namesake. Crushed red pepper flakes are the typical heat source, but I like the tang of vinegary hot cherry peppers (or substitute 2½ teaspoons hot pepper sauce). Use any type of roll you like, as long as it’s substantial enough to withstand the saucy filling.
1½tablespoons olive oil
2 medium onions, quartered and each quarter thickly sliced
3 large Cubanelle or Italian frying peppers, cored, seeded, and chopped into 1¼-inch pieces
1 large red bell pepper, chopped into 1¼-inch pieces
2 bay leaves
Salt and ground black pepper
6 cloves garlic, minced
1½ tablespoons Italian seasoning
½ teaspoon sugar
1 ½ teaspoon red pepper flakes
1/3 cup tomato paste
1½ pounds ground beef, preferably lean
1 2/3 to 2 cups tomato sauce (about 1 15-ounce can)
3 tablespoons chopped jarred hot cherry peppers or pickled jalapeno peppers, or more, to taste
6 hoagie or similar rolls, split, for serving
1. In a very large straight-sided sauté pan or skillet over medium-high heat, heat the oil until shimmering. Add the onions, peppers, bay leaves, and 1 teaspoon salt, and cook, stirring frequently, until the vegetables soften and the edges are just beginning to brown, about 6 minutes.
2. Add the garlic, Italian seasoning, sugar, and tomato paste, and cook, stirring constantly, until fragrant, about 1 minute; scrape the mixture into a large bowl and set aside. Return the pan to medium-high heat, add 2 tablespoons water, and scrape the bottom of pan to dissolve the fond; add the liquid to the vegetables.
3. Return the pan to medium-high heat, add the ground beef and 1 teaspoon salt, and cook, stirring and breaking up any clumps, until no longer pink, about 5 minutes; tilt pan and spoon off fat if desired.
4. Add the tomato sauce, cherry peppers, 1½ teaspoons black pepper, and the vegetables to the pan, stir to combine, adjust the heat to medium-low, and simmer, partially covered, stirring occasionally, to meld flavors and thicken, about 90 minutes.
5. Taste and adjust the seasoning with salt and black pepper if necessary. Remove the bay leaves, divide the mixture among the 6 rolls, and serve at once.