from Holiday Menus - makes 32-48 slices
Whisk together:
1/2 cup red wine vinegar
1/2 cup olive oil
2 T. Dijon mustard
1 T. dried oregano leaves
2 tsp. red pepper flakes
Pulse; combine; layer:
16 oz. jar giardiniera vegetables, drained
2 cups bulk Italian green olives, chopped
1/4 lb. each: mortadella, capicola, salami, and ham, chopped
1 lb. fresh mozzarella, cubed
2 loaves ciabatta (16" long), halved lengthwise
1 1/4 lb. provolone, sliced
Preheat oven to 400F. Line 2 baking sheets with foil.
Whisk vinegar, oil, mustard, oregano, and pepper flakes together in a bowl, set aside.
Pulse vegetables, olives, and dressing in a food processor until vegetables are minced. Combine with meats and mozzarella.
Place ciabatta halves on prepared baking sheets, cut side up, then divide provolone and veggie mixture among them.
Bake until cheeses melt and meat is hot, 20-25 minutes. Slice each loaf into 8-12 thin pieces.
Whisk together:
1/2 cup red wine vinegar
1/2 cup olive oil
2 T. Dijon mustard
1 T. dried oregano leaves
2 tsp. red pepper flakes
Pulse; combine; layer:
16 oz. jar giardiniera vegetables, drained
2 cups bulk Italian green olives, chopped
1/4 lb. each: mortadella, capicola, salami, and ham, chopped
1 lb. fresh mozzarella, cubed
2 loaves ciabatta (16" long), halved lengthwise
1 1/4 lb. provolone, sliced
Preheat oven to 400F. Line 2 baking sheets with foil.
Whisk vinegar, oil, mustard, oregano, and pepper flakes together in a bowl, set aside.
Pulse vegetables, olives, and dressing in a food processor until vegetables are minced. Combine with meats and mozzarella.
Place ciabatta halves on prepared baking sheets, cut side up, then divide provolone and veggie mixture among them.
Bake until cheeses melt and meat is hot, 20-25 minutes. Slice each loaf into 8-12 thin pieces.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com