Happy National Sandwich Month!
Taste and Savor's Chef Nancy Waldeck shared sandwich wins for the new school year on 'Atlanta & Company'.
Check out her fresh recipes below and tag A&C on our Facebook page or tweet/tag @atlandco to be featured!
Straight from Nancy:
The school year is underway, and it's time to think about their lunch AND ours! August is National Sandwich Month -- here are a couple of sandwiches that will make everyone happy from the school lunch table to dinner with friends!
New Orleans Inspired MUFFALETTA
1/2 Cup Kalamata Olives, pitted and sliced
1/2 Cup Green Pimiento-stuffed olives, sliced
1/4 Cup Extra-Virgin olive oil
1 TB Chopped Onion
1 TB Minced Celery
1 TB Minced Parsley
1 Grated Garlic Clove
1 Loaf Sourdough Bread
4 OZ Prosciutto, thinly sliced
4 OZ Shredded Mozzarella
Pickled Pepperoncini, (optional)
Freshly Ground Black Pepper to taste
Step One
Combine olives, olive oil, shallot, celery, parsley and garlic to make the olive salad. Season with pepper, set aside.
Step Two
Slice the bread in half horizontally, and remove the soft center portion. Spread about 1/4 cup of the olive salad on the bottom and top pieces of the bread. Alternately layer the bottom bread with the meat, cheese, olive salad and pepperoncini if desired. Wrap tightly in plastic wrap. Place a weight, (like an iron skillet) on top of loaf and allow the filling to soak into the bread at least 30 minutes up to overnight. Unwrap, slice and serve.
Mediterranean TUNA Salad Bruschetta
I took my inspiration for this salad from the classic French Salade Nicoise, with grilled fresh tuna, full of veggies and flavor. Substituting canned tuna and more Mediterranean style veggies, I tossed in chickpeas, roasted peppers and olives, then added lemon zest and juice for zip. No mayo, just lots of fresh flavor!
2 (6 oz) Cans Light Tuna in water, drained
1 tsp Smoked Paprika
1 tsp Grated Lemon Zest
2 TB Lemon Juice
1 (15 oz) Can Chickpeas, drained and rinsed
3 Roasted Red Peppers, cut in strips
2 TB Extra Virgin Olive Oil
Sea Salt and Freshly Ground Black Pepper
¼ Cup Olives – Kalamata, Oil Cured or California – your choice
1 Loaf Rustic OR Whole Wheat Bread, cut into rounds with cookie cutter
In a bowl, flake tuna. Add paprika, zest, juice, chickpeas, peppers and oil. Mix well. Salt and pepper to taste. Spray bread with some oil and toast. Place salad on bread rounds. Garnish with an olive.
WINE:
Yummy sandwiches for dinner tonight with a bottle of Chianti: Made mostly with the Sangiovese grape, it's a perfect fruit-forward-juicy partner for Mediterranean-style foods like these sandwiches.
