The Balboa, aka Italian Philly Sandwich
MEZZETTA ORIGINAL
2 tbsp extra virgin olive oil
1 medium red onion, thinly sliced
2/3 cup Mezzetta® Roasted Red Bell Pepper Strips, drained
2/3 cup Mezzetta® Golden Greek Peperoncini, diced
2/3 cup Mezzetta® Sliced Hot Cherry Peppers, diced
1/2 cup cremini mushrooms, sliced
24 oz shaved prime rib (or comparable quality beef)
2/3 cup garlic, crushed
1 cup Mezzetta® Sun-Ripened Dried Tomatoes, diced
salt and freshly ground black pepper
focaccia loaf
1/2 cup butter, melted
1/3 cup balsamic vinegar
8 oz provolone, sliced
1 cup mayonnaise
1 cup fresh basil, chopped
INSTRUCTIONS
INSTRUCTIONS
Add red onion, Mezzetta® Roasted Red Bell Pepper Strips, Mezzetta® Golden Greek Peperoncini, Mezzetta® Sliced Hot Cherry Peppers and cremini mushrooms. Sauté for 5 minutes or until onions are near translucent.
Add shaved prime rib, 1/3 cup crushed garlic and Mezzetta® Sun-Ripened Dried Tomatoes. Continue to sauté for 5 to 10 minutes, until beef is cooked through. Season with salt and pepper.
Brush with melted butter and toast until golden brown. Distribute sautéed steak mixture evenly on focaccia and drizzle with balsamic vinegar.
Cover sautéed steak mixture with provolone cheese. Place under broiler until cheese is golden and bubbly.
Top sandwich with crown.
Serve immediately.
Mozzarella Salad with Sun-Ripened Dried Tomatoes
MEZZETTA ORIGINAL
1/2 head romaine lettuce
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
2 tbsp garlic, crushed
12 oz mozzarella cheese, cut into 8 slices
2 tbsp Mezzetta® Sun-Ripened Dried Tomatoes, julienned
1 tsp Mezzetta® Imported Non-Pareil Capers, rinsed
fresh ground black pepper
salt
INSTRUCTIONS
INSTRUCTIONS
Mediterranean Couscous
Couscous
Couscous
MEZZETTA ORIGINAL
1 (16 oz) jar Mezzetta® Roasted Red Bell Peppers
2 shallots
1 (8 oz) jar Mezzetta® Sun-Ripened Dried Tomatoes
1 cup Mezzetta® Pitted Greek Kalamata Olives
1 small bunch parsley
2 tbsp extra virgin olive oil
3 cups chicken stock
1 cup couscous
1/2 cup feta cheese, crumbled
INSTRUCTIONS
INSTRUCTIONS
Grid-Iron Great Sandwich
MEZZETTA ORIGINAL
4 (6″) sandwich rolls, sliced in half lengthwise
8 slices provolone
8 thin slices hard salami
8 thin slices prosciutto or ham
8 thin slices capicola
8 slices of tomato
1 small red onion, sliced into thin rings
1/2 head of iceberg lettuce, thinly shredded
4 tbsp extra virgin olive oil
1 cup Mezzetta® Roasted Red Bell Pepper Strips
1 cup Mezzetta® Mild Banana Pepper Rings
INSTRUCTIONS
INSTRUCTIONS
Cover with the top slice of bread and secure with a toothpick.
2-Alarm Turkey & Salami Melt
MEZZETTA ORIGINAL
Sun-Ripened Dried Tomato Pesto:
1 (8 oz) jar Mezzetta® Sun-Ripened Dried Tomatoes
6 to 8 cloves fresh garlic
1 bunch fresh basil
1/2 bunch fresh parsley
1 cup pine nuts, toasted
1 cup olive oil, divided
1/2 cup Parmesan cheese, grated
salt and pepper, to taste
Mayonnaise Mixture:
1/2 cup mayonnaise
1 lemon, zest and juice
1 tbsp garlic, minced
2 tbsp ground black pepper
Sandwich:
16 oz pepper turkey, sliced
8 oz dry salami, sliced
8 slices provolone cheese
1 loaf ciabatta bread
20 Mezzetta® Golden Greek Peperoncini, drained and sliced
4 Mezzetta® Roasted Red Bell Peppers, drained and sliced
3 cups arugula
INSTRUCTIONS
INSTRUCTIONS
Mix the mayonnaise, lemon juice and zest, garlic and ground black pepper. Set aside.
Build 4 stacks of turkey, salami and provolone cheese on a baking sheet. Heat the stacks in the oven until the cheese melts.
Slice the ciabatta loaf in half, horizontally and then into 4 sandwich portions. Spread a generous portion of the pesto on the inside of all the pieces of bread.
Place the warm stacks of meat and cheese onto the bottom portions of ciabatta. Top with Mezzetta® Golden Greek Peperoncini and Mezzetta® Roasted Red Bell Peppers.
Serve immediately.