Today, I’m excited to be partnering with Mezzetta to create a showstopper sandwich. A family-owned, Napa based company for over seventy years, Mezzetta makes the Mediterranean flavors I love accessible in just about every grocery store in America. Mezzetta products have always been a staple in my pantry, specifically their olives and peperoncini.
Mezzetta is currently hosting a $25,000 “Make That Sandwich” giveaway for one stellar home cook who can create a winning, delicious sandwich. After some serious kitchen tinkering, testing and tasting, this is my entry. It was worth every carb-drenched bite, prizewinner or not, this recipe is a keeper.
The peperoncinis add a great pop of heat while the kalamata olives gives the right dash of brininess, both are a perfect complement to the creamy, fresh mozzarella. Be sure to take the extra few minutes to fire up your grill and char the bread— it brings amazing grilled flavor and the perfect crispy texture.
I’ve been grilling bread since a fall trip to Italy, almost ten years ago. I remember trying to navigate our umbrella stroller through those ancient cobblestone streets and realizing that travel with kids was never going to be the same. When the bumping got to be too much for both mama and baby, we would take refuge in neighborhood trattorias.
At one such spot, they served us dried, grilled bread flecked with chard, a side of olio nuovo (that awesomely pungent fresh oil of the season) and a bottle of traditionally made Sangiovese. It was the epitome of simple perfection and remains a memory embedded in my culinary soul.
It wouldn’t be a true Eat Drink Garden recipe without some help from the garden, so a handful of arugula adds some freshness. Match that with the grilled bread, the kick from the awesome Mezzetta flavor boosters, and a simple turkey and cheese sandwich is elevated to a Mediterranean masterpiece.
Mezzetta Mediterranean Sandwich
Makes one sandwich
¾ cup arugula
2 slices, oven roasted turkey breast
1 tablespoon Mezzetta peperoncini, chopped
1 tablespoon Mezzetta kalamata pitted olives, chopped
2 slices fresh mozzarella packed in water
Tomato sliced in half
Fire up your grill pan or grill and slice the ciabatta roll in half. Grill cut side down on high 2 – 4 minutes until it reaches your desired crispness. I like dark markings so I leave it a little longer on the grill.
Once your bread is cool enough to handle take your tomato half and smear it on your grilled bread pieces, you want to dribble the juices of the tomato onto the bread, follow with a drizzle of olive oil. To one side of the bread, add fresh mozzarella, olives, and peperoncini. On the other slice, lay two slices of turkey and the arugula. Sandwich the two sides together and enjoy.
Mezzetta is giving one Eat Drink Garden reader a chance to create their own masterpiece with a gift box packed with Mezzetta products.
All you need to do is leave a comment below letting us know your favorite sandwich ingredient before Monday, September 2nd at 6:00 PM PST.
Don’t over think it, we just want to know you’re there. We will choose the winner totally at random—actually, our tech guy has some Jetsons like way of pushing a button and out spurts out a winner.
So tell me, what makes your sandwich great? — (9/3/13)– CONGRATS to our winner, Amy D! Can’t wait to see your Mezzetta sandwich creation.