CAPONATA PICNIC SANDWICHES
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste.
- Cut the bread pieces horizontally in half. Grill the bread cut side down on a grill pan over
- medium high heat until golden, about 2 minutes. Rub the whole garlic cloves over the
- toasted side of the bread. Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half and serve.
- To take for a picnic: Wrap the sandwiches separately in plastic wrap or parchment paper. Chill until ready to serve, or keep at room temperature up to 1 hour.
CAPONATA PICNIC SANDWICHES
I have just been turned on to the wonderful taste of caponata, thanks to RitaL! Here is a wonderful recipe adapted from Everyday Italian!
Provided by Sharon123
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat 1/4 cup of the oil in a heavy large skillet over medium heat.
- Add the celery and saute until crisp-tender, about 2 minutes.
- Add the eggplant and saute until beginning to soften, about 2 minutes.
- Season with salt.
- Add the red pepper and cook until crisp-tender, about 5 minutes.
- Add the onion and saute until translucent, about 3 minutes.
- Add the diced tomatoes with their juices, raisins, and oregano.
- Season with salt and pepper, to taste.
- Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes.
- Add the vinegar, sugar, and capers.
- Season with salt and pepper, to taste.
- Cut the bread pieces horizontally in half.
- Grill the bread cut side down on a grill pan over medium high heat until golden, about 2 minutes.
- Rub the whole garlic cloves over the toasted side of the bread.
- Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half and serve.
- To take for a picnic: Wrap the sandwiches separately in plastic wrap or parchment paper.
- Chill until ready to serve, or keep at room temperature up to 1 hour.
Nutrition Facts : Calories 246.6, Fat 15.8, SaturatedFat 5, Cholesterol 22.4, Sodium 320.7, Carbohydrate 19.5, Fiber 5.2, Sugar 11.9, Protein 8.7
CAPONATA PICNIC SANDWICHES
Received in an email from Gourmet-recipes-from-around-the-world. The provenance was listed as from The Sun News, Myrtle Beach, SC, May 28, 2008. Plan to use this as a tightly wrapped hiker's sandwich over the holidays on fresh home made ciabatta. Will be breaking out next summer to use eggplant, tomatoes & peppers from the garden too!
Provided by Busters friend
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste.
- Cut the bread pieces in half horizontally. Grill the bread cut-side down on a grill pan over medium-high heat until golden, about 2 minutes.
- Rub the whole garlic cloves over the toasted side of the bread. Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half, and serve.
Nutrition Facts : Calories 232.9, Fat 15.9, SaturatedFat 5.1, Cholesterol 22.8, Sodium 235.7, Carbohydrate 16.7, Fiber 4.5, Sugar 9.9, Protein 8.4
SWORDFISH AND CAPONATA SANDWICHES
Categories Sandwich Fish Tomato Broil Marinate Picnic Dinner Lunch Eggplant Arugula Fall Spring Swordfish Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings (can be doubled)
Number Of Ingredients 8
Steps:
- Preheat broiler. Whisk olive oil, lemon juice and 1 teaspoon rosemary in glass pie dish to blend. Sprinkle swordfish with salt and pepper. Add swordfish to marinade and turn to coat. Let stand 10 minutes. Mix remaining 1 teaspoon rosemary into caponata.
- Transfer swordfish to broiler pan; reserve marinade in dish. Broil swordfish until just opaque in center, about 2 minutes per side; transfer to sheet of foil. Brush lemon slices with some of reserved marinade. Broil lemon slices until lightly charred, about 1 minute per side. Broil cut side of rolls until lightly toasted, about 30 seconds.
- Place roll bottoms, cut side up, on plates; spread with caponata. Place swordfish, lemon slices and arugula over. Cover with roll tops and serve.
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