Grilled Vegetable Hero With Pickled Peppers And Provolone Recipes

PAT'S GRILLED VEGETABLE HERO

Steps:

• Preheat the grill to medium.
• In a large bowl, toss the vegetables with olive oil and season with salt and pepper, to taste. Arrange the vegetables on the grill, turning occasionally, until charred and tender, about 10 minutes. Remove to a plate and sprinkle with red pepper flakes.
• Slice the bread in half lengthwise with a serrated knife. Toast the bread on the grill Remove the bread and evenly spread Lemon Mayo on both sides. Evenly divide the vegetables on the bottom halves of the bread. Top with the sliced mozzarella and a handful or so of the basil. Cover with the top half of the bread and secure with toothpicks. Slice into 4 portions and serve.
• Add the mayonnaise, garlic, lemon zest, lemon juice and salt and pepper, to taste, to a small bowl. Cover with plastic wrap and refrigerate until needed.

PROVOLETA (GRILLED PROVOLONE CHEESE)

Steps:

• Make the chimichurri: In a small bowl, stir together the parsley, oregano, garlic, olive oil, salt and pepper, crushed red pepper, vinegar and water. Thin with a little more water, if necessary, to make a pourable sauce. Set aside to let flavors meld. Sauce may be prepared up to 1 hour in advance.
• Set a small cast-iron pan over medium-high heat (or over hot coals). When pan is hot, put in the cheese. Sprinkle with half the oregano and crushed red pepper.
• Cook for about 2 minutes, until the bottom begins to brown. Carefully flip the cheese with a spatula and cook for 2 to 3 minutes more, until the second side is browned and the cheese is beginning to ooze. Transfer cheese to a plate and sprinkle with remaining oregano and crushed red pepper. Serve immediately, accompanied with bread and chimichurri. (Alternatively, finish the cheese by putting it under the broiler or in a hot oven.)

GRILLED VEGETABLE HERO

Steps:

• Prepare barbecue (medium-high heat). Arrange zucchini, bell pepper and tomato on rimmed baking sheet. Whisk dressing and chopped basil in medium bowl to blend. Brush cut side of each roll with 1/2 tablespoon dressing mixture. Brush vegetables with remaining dressing mixture and sprinkle with salt and pepper. Grill cut side of rolls until toasted, about 1 minute. Place rolls, cut side up, on plates. Grill vegetables until tender and lightly charred, turning and brushing occasionally with any dressing mixture left on baking sheet, about 10 minutes.
• Arrange warm vegetables on roll bottoms. Cover each with 2 slices cheese, 4 whole basil leaves and top of roll.

GRILLED SAUSAGE AND PEPPER HEROES

Steps:

• Combine the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and several grinds of pepper in a small jar or other lidded container. Shake to combine. Soak 2 long wooden skewers in water for 15 minutes (alternatively, use metal skewers).
• Preheat a small grill to medium-high heat and brush with olive oil. Brush the peppers and onions with 2 to 3 tablespoons of the dressing. Stick the skewers through the sausage ring at a perpendicular angle to each other (in an X). Place the sausage ring in the middle of the grill and cook until the underside is charred, 5 to 6 minutes.
• Flip the sausage ring with tongs and a spatula and arrange the peppers around the ring. Grill the sausage until browned and crispy in places and cooked through, 5 to 6 minutes more. Transfer to a cutting board. Add the onion rings to the empty space on the grill. Cook the peppers and onions until crisp-tender and charred on the edges, about 4 minutes per side (the peppers will come off first, since you put them on first). Transfer the vegetables to a cutting board as they finish cooking.
• Brush the cut sides of the rolls with olive oil and grill, cut-side down, until toasted, about 1 minute. Flip and lay 2 slices of cheese on the grilled cut sides of each roll and cook until the cheese just begins to melt, moving as needed so they don't burn, 1 to 2 minutes.
• Remove the skewers from the sausage, cut into serving pieces 4 to 5 inches long and divide evenly among the rolls. Cut the peppers into strips and separate the onions into rings. Pile on top of the sausage. Drizzle the heroes with the remaining dressing and serve immediately.

MARINATED AND GRILLED PROVOLONE

Steps:

• Prepare a charcoal or gas grill.
• Rub the pieces of provolone all over with the olive oil and season with the rest of the ingredients. Let marinate refrigerated for 1 hour. Grill the cheese on the hot grill over moderately-high heat for about 2 minutes per side until grill marks appear and the cheese just begins to soften.
• Transfer the cheese to a metal plate or baking dish on top of the grill. Cook until the cheese just barely starts to melt and begins to brown on the bottom, about 3 to 5 minutes.
• Serve hot with crusty bread or grilled bread slices.

HAM AND MORTADELLA SANDWICH WITH PROVOLONE AND PICKLED HOT PEPPER RELISH

Steps:

• Preheat grill to medium.
• For the pepper relish:
• Grill the Fresno and bell peppers until they are BLACK on the outside. Put in a bowl, cover with plastic wrap and let rest for 10 minutes. Uncover the bowl and allow the peppers to cool. Remove the black char from the outside of the peppers and remove the seeds. Coarsely chop all the peppers and place in a medium bowl. Add the remaining ingredients and combine. Let sit for at least 1 hour before using.*Tip: This is great do ahead thing, or make a big batch and keep it, indefinitely, in the refrigerator.
• For the sandwich assembly:
• Cut the ciabatta rolls in half lengthwise, leaving 1 long side intact. Scoop out the inside and discard. Combine the vinegar and olive oil in a small bowl and brush on the inside of each roll. Be sure to evenly and thoroughly cover all parts of the bread, (don't miss any corners.) You may have some vinegar-olive oil leftover.
• Preheat the oven to 350 degrees F.
• Lay 4 pieces of provolone cheese inside each roll. Spread an even layer of the pepper relish on 1 side of each roll. Again, make sure it is an even layer, every bite needs to be the same! Crinkle 2 pieces of ham and gently lay them in a fluffy even layer on the pepper relish. Repeat this process with the mortadella. It is very important that the meat is crinkled and NOT folded in a flat piece. A folded hunk of meat results in a thick dense sandwich that is difficult to eat. Also be sure that the ham and mortadella are evenly distributed throughout the sandwich. Close the sandwich and give a little press to secure. Wrap the sandwich in foil.
• To finish the sandwich:
• Bake the sandwich in the preheated oven for 15 to 20 minutes or until the cheese is melted and the sandwich is hot all the way through. A panino press is also a great way to heat this up.
• Serve on individual plates and enjoy.
• A great sandwich is truly a thing of beauty!

BROCCOLINI AND PROVOLONE GRINDERS WITH HOT PEPPER MAYO

Steps:

• Light a grill or preheat a grill pan to high.
• Drizzle the broccolini with olive oil and season with salt and pepper. Working in batches if necessary, grill over medium-high heat, turning once or twice, until lightly charred and crisp tender, about 8 minutes.
• Meanwhile, put the vegetable oil, pepper brine, mustard and egg in an immersion blender jar or sturdy 1-pint jar. Puree the mixture with an immersion blender until thickened, about 1 minute. Stir in the minced hot peppers and season the mayo with salt and pepper.
• Using tongs, mound the broccolini in 4 piles on the grill or grill pan. Arrange 2 slices of cheese on each mound and cook until the cheese starts to melt, 1 to 2 minutes. If using an outdoor grill, move the mounds over indirect heat to keep warm while you toast the hoagie rolls. If using a grill pan, transfer the mounds to a baking sheet and tent with foil to keep warm and continue to melt the cheese.
• Drizzle the cut sides of the hoagie rolls with olive oil and grill until lightly browned and crusty, about 2 minutes. Spread some of the hot pepper mayo on the rolls and then fill them with the broccolini and remaining provolone. Top the grinders with onions if using and serve immediately, passing more hot pepper mayo at the table.

GRILLED VEGETABLE HERO WITH PICKLED PEPPERS AND PROVOLONE

Steps:

• Heat the grill or a grill pan to medium high. Arrange the zucchini, squash, bell peppers, and onion on a rimmed baking sheet. Whisk the vinegar and olive oil together in a bowl to blend. Brush the cut side of each roll with a small amount of the dressing mixture, then toss the vegetables with the remaining dressing. Season with salt and pepper. Grill the cut side of the rolls until toasted, about 1 minute. Place the rolls cut side up on plates.
• Grill the veggies until tender and lightly charred, turning and brushing occasionally with any dressing mixture left on the baking sheet, about 10 minutes.
• Spread the bottom half of each roll with 1 1/2 tbls. tapenade, and top with warm vegetables. Cover the veggies in each sandwich with 2 slices of cheese, and a quarter of the banana peppers and basil. Finish with an additional drizzle of olive oil and a pinch of salt and pepper.
• Cover each sandwich with the top of roll, and press down gently to marry the flavors. Enjoy!

GRILLED VEGETABLE HERO

Steps:

• To make the Lemon Mayonnaise: Combine together the mayonnaise, garlic, lemon zest, lemon juice, hot sauce if using, salt and pepper, to a small bowl. Cover with plastic wrap and refrigerate until needed.
• To make the Sandwich: Preheat the grill to medium.
• In a large bowl, toss the vegetables with olive oil and season with salt and pepper, to taste. Arrange the vegetables on the grill, turning occasionally, until charred and tender, about 10 minutes. Remove to a plate and sprinkle with red pepper flakes.
• Slice the bread in half lengthwise with a serrated knife. Toast the bread on the grill. Remove the bread and evenly spread Lemon Mayonnaise on both sides.
• Evenly divide the vegetables on the bottom halves of the bread. Top with the sliced mozzarella (or cheese of choice) and a handful or so of the basil. Cover with the top half of the bread and secure with toothpicks. Slice into 4 portions and serve.