The Balboa aka Italian Philly Sandwich

The Balboa, aka Italian Philly Sandwich

Balboa Sandwich
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

1
Heat a heavy skillet over medium-high heat. Drizzle cooking surface with extra virgin olive oil.

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.
2
Preheat broiler. Slice focaccia loaf in half, horizontally, and then into quarters (to create 4 rolls for the sandwiches).

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.
3
Combine mayonnaise, remaining garlic and fresh basil. Spread this mixture on crowns of bread.

Top sandwich with crown.

Serve immediately.

Mozzarella Salad with Sun Dried Tomatoes

Mozzarella Salad with Sun-Ripened Dried Tomatoes

Mozzarella Salad with Sun-Ripened Dried Tomatoes
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

1
Cut lettuce into thin crosswise ribbons and place in a medium bowl. In a small dish, whisk olive oil, vinegar and garlic together. Drizzle dressing mixture over the lettuce and toss to coat. Plate lettuce and arrange mozzarella slices, slightly overlapping, on top of lettuce.
2
Drizzle additional balsamic vinegar and olive oil over the mozzarella, if desired. Cut Mezzetta® Sun-Ripened Dried Tomatoes into thin slivers and sprinkle on top. Top with Mezzetta® Imported Non-Pareil Capers. Add a light dusting of freshly ground pepper and salt, if desired.

Mediterranean Couscous

Mediterranean Couscous

Mediterranean
Couscous
Mediterranean
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

1
Chop Mezzetta® Roasted Red Bell Peppers, shallots, Mezzetta® Sun-Ripened Dried Tomatoes, Mezzetta® Pitted Greek Kalamata Olives and parsley. Combine with extra virgin olive oil in a large bowl.
2
Bring chicken stock to a boil and stir in couscous. Cover and remove from heat. After 5 minutes, fluff with a fork and stir into vegetable mixture. Sprinkle with crumbled feta cheese.

Grif Iron Great Sandwich

Grid-Iron Great Sandwich

Grid-Iron Great Sandwich
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

1
For each sandwich, place 2 slices of provolone, 2 slices of salami, 2 slices of prosciutto and 2 slices of capicola, on the bottom slice of bread. On top of the meat and cheese, add 2 slices of tomato and several rings of red onion. Sprinkle a layer of shredded lettuce on top.
2
Drizzle 1 tbsp of olive oil over the lettuce. Top with a layer of Mezzetta® Roasted Red Bell Pepper Strips and Mezzetta® Mild Banana Pepper Rings.

Cover with the top slice of bread and secure with a toothpick.

2-Alarm Turkey & Salami Melt

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

1
Make a pesto by pulsing the first 5 ingredients (Mezzetta® Sun-Ripened Dried Tomatoes through pine nuts) in a food processor until slightly chunky. Turn on the processor and slowly add olive oil until the pesto achieves the desired consistency. Fold in the Parmesan cheese and season to taste. Set aside.

Mix the mayonnaise, lemon juice and zest, garlic and ground black pepper. Set aside.
2
Preheat oven to 350°F.

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.
3
Place the loaf tops on the arugula, brush the sandwiches with the remaining olive oil and place in the oven for a few minutes to heat the bread.

Serve immediately.