The weekend has rolled around again and as part of my normal Friday routine, I’ve stocked the fridge with milk, oj, fruit, eggs, and bacon (among other provisions) to last through breakfasts and lunches and snack after snack – hopefully enough until Sunday afternoon, when I’ll be back in Sendik’s, gathering still more groceries for Sunday supper. But that’s a good 48 hours off. First things first. We have a lot of weekend ahead of us!I made these yummy sandwiches the other night when the whole DamFam was on the run – literally, running. Two out of three punks are running cross country this fall, and they are STARVING all the flippin’ time!
This is an easy but filling supper, and qualifies as ‘homemade’. I highly recommend you serve it to your lunch bunch tomorrow, after you’ve done your time cheering your lungs out on the sidelines of whatever sport your punks have going on.
Have a great weekend!
ITALIAN GRILLED CHEESE SANDWICH
Adapted from cookscountry.com
2 T. olive oil
4 smallish garlic cloves, minced
Pinch red pepper flakes
1 (14.5 oz) can diced tomatoes
1/3 c. chopped fresh basil
Salt and pepper
4 oz. thinly sliced deli salami (Sendik’s Brand is on sale this week, 9/15/10 – 9/21/10)
8 oz. thinly sliced provolone cheese (Sendik’s Brand Provolone is on sale this week, 9/15/10 – 9/21/10, in the Cheese Department; you’ll have to slice it yourself)
8 oz. thinly sliced mozzarella cheese
8 slices thick-cut crusty bread **see note**
Heat the oil in a small saucepan over medium-high heat until shimmering. Add garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and cook until slightly thickened, about 5 minutes. Mash mixture with a fork until only small chunks of tomato remain. Stir in 1 tablespoon basil and season with salt and pepper. Cover and keep warm.
Arrange salami in a single layer on a paper towel lined plate. Cover with paper towels and microwave until fat renders, about 30 seconds.
Layer provolone on 4 slices bread, then top with pepperoni, remaining basil, and mozzarella. Top with remaining bread. Spritz both sides of sandwich lightly with olive oil. Heat a grill pan or large nonstick skillet over medium heat for 1 minute. Place 2 sandwiches in pan and weight with a Dutch oven. Cook sandwiches until golden brown and cheese is melted, about 5 minutes per side. Repeat with remaining sandwiches. Serve with tomato sauce on the side.
**NOTE** I used ciabatta bread because I had half a loaf in the freezer. Ecce Panis Multigrain Boule is on sale this week, 9/15/10 – 9/21/10, in the bakery; they will slice it for you if you ask extra sweetly.
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