Sep 4, 2009

Pizza Sandwich a la LV

Bon Appetit gets credit for giving me the idea, but their recipe didn't go nearly far enough. They left out key ingredients, and that I cannot forgive. And they make their recipes unnecessarily difficult just to be 'more gourmet than thou,' which I find annoying. A few shortcuts never hurt anyone. So, here is my recipe for their idea (which was a good one): The Pizza Sandwich. Make it the night before and take it to work the next day - oh so deliciously practical. --AnglophileLV

Serves 4

4 Tb extra-virgin olive oil
4 large garlic cloves, pressed
2 6-ounce cans tomato paste
2 tsps sugar
1 tsp dried oregano (or 2 fresh sprigs chopped)
1 tsp coarse kosher salt
4 ciabatta rolls split (Costco makes great ciabatta bread!)

LV's Twist:
4 Slices mozzerella (BA hasn't heard about pre-sliced cheese yet, so this one's mine)
2 cups mixed greens
shredded chicken
Fresh basil to taste
Thin sliced salami (or pastrami) to taste
Sundried tomatoes to taste
Pine nuts to taste

Heat 4 Tb of the olive oil and the garlic in a small saucepan. Stir over medium heat for about a minute, until the garlic is golden. Stir in tomato paste, sugar, oregano and salt. Cook until tomato spread starts bubbling. Remove from heat and let cool.

Spread 1 tsp tomato spread on top and bottom halves of rolls. Layer the rest of the ingredients (mozzerella, mixed greens, fresh basil, sundried tomatoes, salami, pine nuts). Cut in half, put it in the fridge, and your lunch is MADE for tomorrow.

Be the envy of all the other kids at the lunchtable.

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