ITALIAN DELI SANDWICHES WITH MARJORAM-CAPER DRESSING
Categories Sandwich Food Processor Cheese Herb Onion Pork No-Cook Picnic Lunch Meat Summer Capers Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Blend olive oil, parsley, capers, 3 tablespoons marjoram, and vinegar in food processor until herbs are finely chopped. Season to taste with salt and pepper. Transfer dressing to small bowl. Let stand 30 minutes.
- Mix remaining 1 tablespoon marjoram into dressing. Spoon dressing over cut sides of bread, dividing equally. Arrange meats, cheeses, and onion on bottom half of bread. Cover with top half of bread. Cut diagonally into 4 sandwiches. (Sandwiches can be made 4 hours ahead. Wrap tightly in foil and refrigerate.)
ITALIAN DELI SANDWICHES
Perfect for a Super Bowl get together! The ingredients may be doubled or tripled, if desired for more amount. Note: thinly sliced red onions, and green sliced ripe olives may be add to the sandwich if desired, but it is not necessary.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a food processor, with a metal blade, process the basil, parsley, bread crumbs, Parmesan cheese, water, fresh garlic and olive oil, until a paste is formed.
- Spread the mixture evenly between the bread slices.
- Layer ONE side of the roll with peppers, mozzarella cheese Italian prosciutto and arugula, top with a thin layer of onions and/or olives (if using).
- Top with bread.
- Cut, wrap in plastic wrap.
- Refrigerate until serving.
- All ingredients may be doubled or tripled for more sandwiches.
Nutrition Facts : Calories 282.7, Fat 12.9, SaturatedFat 5.2, Cholesterol 25, Sodium 1244.7, Carbohydrate 29.4, Fiber 3.5, Sugar 1.1, Protein 13
LEMON-CAPER DRESSING
Here's a salad dressing that falls somewhere between special-occasion Caesar and "toss lemon juice and olive oil onto lettuce." By adding a craggy paste of capers and garlic and a pouf of shaved Parmesan to the lemon and olive oil, you get a puckery, salty mix that's packed with umami, just like Caesar, but isn't weighed down by mayonnaise or egg yolks. It works great on arugula, Romaine, kale or radicchio; steamed or roasted vegetables; hard-boiled eggs; and even grains. The recipe developer's mom has been feeding her this dressing since she could chew. Ali adds a bit more garlic and lemon than what you'll find here, so adjust it until it tastes good to you.
Provided by Ali Slagle
Categories dinner, easy, lunch, dips and spreads, sauces and gravies, appetizer, side dish
Time 5m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- On a cutting board, smash and coarsely mince the garlic. Add 10 grinds of fresh pepper and the capers to the garlic. Chop and press down on the mixture with the side of your knife until a coarse paste forms.
- Transfer the paste to a bowl, then stir in the lemon juice, followed by the Parmesan. Slowly add in the olive oil, stirring until emulsified. Taste on a lettuce leaf (or whatever you're dressing) and adjust as needed with acid (lemon), fat (olive oil), and salt (capers and cheese).
Nutrition Facts : @context http, Calories 771, UnsaturatedFat 51 grams, Carbohydrate 7 grams, Fat 72 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 19 grams, Sodium 1033 milligrams, Sugar 2 grams
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