Grad Party – Success

It took a lot of work and our parents were amazing, it was a lot of fun and a great success. Our graduate is incredibly appreciative of both the party and the generosity of our guests. 

The cooking went as expected without a hitch and I had plenty of food. I would probably make a recommendation for those considering ribs for a large party to think about the type of ribs they have when calculating how many to make. All of my reading lead me to account for 3 ribs per person when serving other proteins. A typical baby back rib weighs 1½-2½ lbs., the ones I had were 3½-4½ lbs, I would have come closer to what I needed if I had done my calculation with the thought of 2½ ribs per person. 

On the day of the party, I started by getting the ribs and mac and cheese out so that they could come to room temperature for more even cooking. Everyone in the house chipped in; this included both boys, my mom, and my in-laws. Once everything was set, excluding the food, I sent my team on missions, boys to get the fried chicken, moms to get the cake, and men to get the beer. 

    
I set about to cooking and put the mac and cheese in the oven and started on the ribs. 

  

I took each pan of ribs out to my grill, and brushed one side with my glaze, and once they were on the grill I glazed the other side. 

  
I moved them through from one side of the grill to the other and ultimately transferred them to a cutting rack for my dad to cut them into single and double ribs and put them in the trays covered with foil to stay warm. 


Just before the party we set everything out and started the slide show. 


The recipes are as follows and can obviously be scaled as needed. I hope that you enjoy! Please ask questions if you have any regarding the recipes.

Thank you to everyone who helped!

Cole Slaw

Salads, Summer, Tested and Approved!

Makes Serves 10-12 ∙ Difficulty Easy

INGREDIENTS

  • 1 head cabbage
  • 2 Tbsp sugar
  • 4 Tbsp white wine vinegar
  • 1 Tbsp red wine vinegar
  • 1 Tbsp apple cider vinegar
  • 4 Tbsp canola oil
  • salt and pepper

DIRECTIONS
Shred cabbage. Mix remaining ingredients and pour over cabbage. Salt and pepper.

NOTES
Add red cabbage and carrots, or use other vinegars for altering flavors and adding color.
Sticky Balsamic Ribs

Entrées, Grilling, Pork

Makes Makes 8 Servings ∙ Difficulty Medium ∙ Source Gourmet | July 2009

INGREDIENTS
For ribs:

  • 8 cloves garlic
  • 2 Tbsp rosemary, finely chopped
  • 2 Tbsp dark brown sugar, packed
  • 2 Tbsp balsamic vinegar
  • 1 tsp cayenne
  • 8-12 pounds baby back pork ribs, (8 racks; see cooks’ note below)
  • 1 cup water

For glaze:

  • 2 cups hot water
  • 1 cup balsamic vinegar
  • ½ cup dark brown sugar, packed

DIRECTIONS
Marinate and roast ribs:

Mince and mash garlic to a paste with 1 teaspoon salt. Stir together with rosemary, brown sugar, vinegar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper. Rub evenly all over ribs and transfer to roasting pans. Marinate, chilled, 8 to 24 hours.

Preheat oven to 425°F with racks in upper and lower thirds.

Pour 1/2 cup water into each roasting pan and tightly cover pans with foil. Roast ribs, switching position of pans halfway through, until meat is very tender, about 1 3/4 hours. Remove pans from oven and transfer ribs to a platter.

Make glaze and grill ribs:

Add 1 cup hot water to each roasting pan and scrape up brown bits. Skim off and discard fat, then transfer liquid to a 10-inch skillet. Add vinegar and brown sugar and bring to a boil, stirring occasionally. Boil until reduced to about 1 cup, about 15 minutes.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).

Brush some of glaze onto both sides of racks of ribs. Grill, turning occasionally, until ribs are hot and grill marks appear, about 6 minutes.

NOTES
If you can only get larger ribs (4 racks), you will need more glaze; use 12 large garlic cloves, 3 tablespoons finely chopped rosemary, 3 tablespoons packed dark brown sugar, 3 tablespoons balsamic vinegar, 1 1/2 teaspoons cayenne, 1 1/2 tablespoons salt, and 1 1/2 teaspoons pepper.

Ribs can be roasted and glaze can be made ahead and chilled separately (covered once cool). Bring to room temperature, about 30 minutes, before glazing and grilling. 
Sally’s Mac & Cheese

Entrées, Pastas, Tested and Approved!

Cook 30-40 minutes ∙ Makes 8-10 servings ∙ Difficulty Easy ∙ Source Aunt Sally

INGREDIENTS

  • 2-3 eggs beaten, large
  • 24 ounces cottage cheese
  • 16 ounces sour cream
  • 4 cups cheddar, shredded
  • 4 cups macaroni, cook as directed in salted water
  • Salt and freshly ground black pepper

DIRECTIONS

Mix the ingredients in order and salt and pepper to taste. Optionally, top with panko or crushed saltines.

Bake at 350 for 30-40 minutes.

NOTES

Can be mixed in an oven proof bowl and baked directly or for more crispness on the top, bake in a 9 x 13 pan. Also scales well for large groups.

I have played with this recipe successfully including substituting Picolini for the elbows, dropping the cottage cheese down to 16 oz. and replacing with feta, and replacing half the cheddar with other cheeses such as smoked Gouda.

To make this as Bacon Mac & Cheese, use 3 eggs, and reduce cheddar to ~1 cup, and add 1 block of shredded sharp white cheddar, 1 block of shredded Boar’s Head 3-pepper co-jack, and ~1 pound chopped cooked bacon.
Sweet Rolls

Breads, Tested and Approved!

Difficulty Hard ∙ Source Grandma

INGREDIENTS

  • 2 cups milk, lukewarm (less amount of water used to dissolve yeast)
  • 1/2 cup sugar
  • 2 tsp salt
  • 2 envelopes yeast
  • 2 eggs, room temperature
  • 1/2 cup butter, soft
  • 7 – 7 1/2 cups flour

Icing

  • butter, soft
  • powdered sugar
  • vanilla
  • cream or half and half

DIRECTIONS

Dissolve yeast in a small amount of warm water. Mix milk, sugar, and salt in a small saucepan and heat to ~105℉. When the milk is warm pour into a large bowl and mix in the yeast. Stir in the eggs and butter. 

Start mixing in the flour, stirring until thick and then kneading until soft and elastic. 

Allow to rise for 2 hours (until doubled) then punch down. Butter pans (allowing dough to rest) then make the rolls. Allow to rise until light. 

Bake at 400℉ for 15 minutes.

NOTES

Use light colored metal pans to bake the rolls, dark and glass pans can tend to over bake the bottom.

Honey Whole Wheat Bread

Breads, Tested and Approved!

Prep 2-2½ hours ∙ Cook 30 minutes ∙ Makes 3 loaves ∙ Difficulty Medium ∙ Source Mom

INGREDIENTS

  • 3 cups whole wheat flour
  • 2 envelopes yeast
  • 1 1/2 cups milk
  • 2 Tbsp oil
  • 1 Tbsp salt
  • 1 1/2 cups water
  • 1/2 cup honey
  • 5 – 5 1/2 cups flour

DIRECTIONS

In a large bowl, combine the whole wheat flour, salt, and yeast. 

In a pan, heat water, milk, honey, and oil until warm. Pour liquid over flour mixture and mix for two minutes with a mixer. 

Add white flour until smooth and elastic; knead for 5 minutes. Raise for 60-90 minutes (until doubled). Punch down and shape into loaves. 

Let raise for 45-60 minutes. Bake 30 minutes at 400℉.

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Grad Party – Part 4

Only 21 hours before the party and I think we are set. I finally made it through 18 years of pictures, I had been delinquent for the past 10. But that’s not why you are reading this, today I finished the cole slaw. I did two quintuple batches and ended up with 3 full trays. I didn’t want to have the veggies around for long so my mom and I picked those up this morning: 10 heads of cabbage (9 green and 1 red), 10 bunches of green onions, and 2 lbs. of carrots. When we got home we cleaned them all and peeled the carrots. 

  

Then we went to work on slicing the green onions and shredding the the cabbage and carrots in the food processor. 

I placed each batch in my large bowl and added half of the dressing I made the other day. As always, I seasoned well with salt and pepper. Stirring was a little bit fun, but I managed to keep it all in the bowl. I followed it with the other half of my ingredients and ended up with 3 trays which are now in my MIL’s fridge since I ran out of space. 

  

My mother arrived yesterday to assist and also brought home-made rolls, ~17 dozen. She made them in large batches too and while time-consuming, it is simple to make good bread. The start is active-dry yeast, proofed with a bit of sugar and warm water until it’s frothy. This gets stirred into flour to make a sticky dough, then kneaded with even more flour until smooth. 

        

Then you let it rest to rise for about 1½ hours (still using the same bowl that she used when I was a little girl). 

  

After it’s risen you punch it down, let it rest briefly, shape it into rolls, and then let them rise again before baking them. 

      
I’m so excited to enjoy one of these with a bit of butter. 


I also have signs made, soda chilling, and they put up the tent today. I’ll have one more post tomorrow on the outcome, let’s hope the storms miss us!

Grad Party – Part 3

Today I made the glaze for the ribs after removing the last of the fat from my collected drippings. 

To my concentrated drippings I added the rest of my cheap balsamic vinegar (yes, cheap, only suitable as a marinade and for concentrating). And an equal part of water with 2 cups of dark brown sugar and proceeded to further concentrate the glaze.

    

After a couple of hours I had a thick vinegary sauce.


I also whipped up the dressing for my cole slaw that I’m planning to make on Saturday morning, since it is always better if you make it a day in advance. The dressing is very simple; I prefer a vinegar base to a creamy sauce. Sugar, vinegars (white wine, red wine, apple cider, and raspberry because I ran out of the red), and oil go into the blender.

        
This will keep in the fridge easily.

We’ve also been trying to minimize other food in the fridge, so have been keeping dinners simple this week: M-pizza, T-brats, W-sushi, and my hubby suggested cold cuts for dinner and my grad has friends over so I whipped up my version of Italian subs. It is fresh baguette, olive oil, olive tapenade, Prosciutto, hot capicola, peppered salami, fresh mozzarella, and basil.


Grad Party – Part 2

Between yesterday and today I have finished up the ribs. After each batch has cooked, I have collected the drippings in my stock pot. Tomorrow I’ll be making the glaze with it, but in the meantime I’ve been reducing it so that it all fits in the stock pot. I’ve also been skimming off the fat from the top, which is easiest to do after it’s been chilling in the fridge. This image is just after my final addition.  


With that done, I’m onto the mac and cheese. I’m made this before with the mention that it scales well. I’ll be making four triple batches for this party and it’s quite the pile of ingredients (just ignore the beer). 

My first task was to spray my pans; a loss of mac and cheese to the side of a pans is tragic! After that on to mixing the eggs, cheeses, and sour cream with a healthy dose of salt and pepper. I used my scale to weigh the pasta and cheddar that I purchased in bulk (with the tare set at 1 lb.). 

           
I rinsed the pasta with cold water before stirring it in, since these are going in the fridge rather than the oven. 

  

And then I topped each pan with panko and covered them so that they would be all set. 

I had a little bit left, so it looks like I’ll have 13 ½-trays at the end. 


Only 3 batches more to go and more to come tomorrow. 

Red Pozole

I promised my sister another weeknight recipe. And this is certainly easy, the trick is it takes 2 hours to simmer. My son had a fundraiser for his lacrosse team on a night I had time to cook. The following day was karate with no time, so this was a perfect fit in the meal plan. 

I did all the work so that it could simmer while we were gone; the smell when we got home was amazing! We were already excited to have dinner the next day.

I saved this recipe a few years ago, and I’m very glad I did since the link I downloaded it from no longer contains the recipe. The recipe calls for either country ribs or pork shoulder, use a boneless pork shoulder if you are in a hurry, but otherwise the ribs add a unique element with a mix of loin and rib meat.

As usual, I gathered all of my ingredients.

And before cleaning the meat I used my cutting board and favorite knife on the veggies. The soup doesn’t end up hot, just flavorful, but the peppers can be hot; if you don’t want the residue on your hands, wear gloves to pull off the stems and shake out the seeds. 

The onion only needs to be coarsest chopped.

  

  
Then I seared the peppers in a hot dry pan and set them aside to cool. 

    

And when I could touch them I crumbled them into my blender and then poured boiling water over them to soften them. 

  

In the same pan that I roasted the peppers, I sautéed the onions and minced garlic.

    

When they were soft and nicely colored from the chili peppers, I added them to the peppers. 

  

Blending them to a purée, yielded a beautiful thick sauce.

  

I started to clean the meat while the onions softened, but had to stop a few times. Once you make the sauce it can sit while you finish cleaning the pork. You can see each had a wedge of bone in the middle; I used about 4.5 pounds of bone-in ribs to get 3 pounds of meat. 

  
I cooked the pork in 2 batches, each seasoned with cumin, salt, and pepper. 

  

When both batches were done I returned them all to the pan and added in the purée and chicken stock. (Hint: Use the chicken stock to rinse your blender.) Then add in the rinsed hominy and oregano. 

      

Once it came to a boil, I reduced it to a simmer and came home to this beautiful pot of soup. 

For toppings, I shredded a block of queso fresco and shredded a few radishes. 

  

  

When I finally got to taste it the following day with my cucumber G&T, it was perfect.


Warming Red Pozole

Soups Stews etc., Tested and Approved!
Makes 10 to 12 ∙ Difficulty Easy ∙ Source Epicurious.com | Food52 | February 2015

INGREDIENTS

  • 4 dried New Mexico chiles, stems and seeds removed
  • 1 tablespoon olive oil
  • 1 large onion, coarsely chopped
  • 6 cloves of garlic, peeled
  • 3 pounds pork shoulder or country style ribs, cut into ¾” cubes
  • 2 teaspoons cumin
  • Salt and pepper
  • 2 cups chicken stock
  • 1 teaspoon dried oregano
  • 2 cans hominy, drained and rinsed
  • Water

Toppings:

  • Cabbage, shredded finely
  • Radishes, sliced thinly
  • Limes, quartered for squeezing
  • Avocado, cut into small chunks
  • Tortilla chips or corn tortillas
  • Cilantro, coarsely chopped
  • Crumbled queso fresco or your cheese of choice

DIRECTIONS

Toast chiles in a dry pan over high heat for a few minutes until slightly browned. As you heat them, they should puff up, soften, and become fragrant. Remove from pan, let cool, and cut or tear roughly. Pour 1 cup boiling water over them to soften them for 15 minutes.

Add oil to a large, heavy pot and turn the flame to medium high. Add onions and garlic and sauté until onions have softened and colored. Remove from heat and add them to the blender with the chiles and their liquid. Purée until smooth.

Put pot back on high heat and brown the pork in two batches. Add 1 teaspoon cumin, salt, and pepper to each batch as the pieces brown. 

Add all pork back to pot along with chile liquid, chicken stock, oregano, and hominy. The liquid should completely cover the pork. (Add more stock if necessary.) Bring to boil then lower to simmer. Cover the pot and cook the stew over low heat for 2 hours.

While the pozole cooks, get toppings ready.

To serve: Ladle pozole into bowl. Top with cabbage, radishes, and any other toppings. Squeeze a healthy dose of lime juice into your bowl and dig in!

NOTES

This recipe was originally published on Food52 as “Warming Red Pozole”.

Another “Eat” Inspired Sandwich

We are getting ready for tailgating and are going simple (and late) today since the boys have been stretching their limits of sleep deprivation with our high school’s silly start time of 7:10. Earlier this week I had lunch at Eat in Ann Arbor and they had another bacon sandwich which I had to try; it was amazing as usual and I knew my family would love it.

I just got back from the store where I bought a fresh baguette, bacon (plenty of extra since the boys will steal some), baby arugula, Michigan Honeycrisp apples, white cheddar, aioli (maple bacon), and onion jam (roasted garlic). I set about to baking my bacon and washing my arugula immediately. 

I cut the baguette in half to build one giant sandwich, and I smeared one side with the aioli and the other with onion jam. 




And then I layered the bacon, white cheddar, thinly sliced apple, and arugula on the onion jam side, finally topping the sandwich with the aioli side. 









Then I cut and wrapped the sandwiches for eating at the tailgate. Enjoy!


Pasta Salad

Tomorrow we are headed off to a potluck for the holiday, I think we’re at over 17 people so I doubled my recipe for pasta salad. This is one of the first recipes I got from my MIL and I still love it even as my palette has changed.

I always start with the pasta so that it has time to cool. I do put a little bit of the dressing on it to make sure it doesn’t stick while it cools.






Then I move onto the veggies.




Again, stirring in a little more dressing after each addition.


If I only make a single batch I use pepperoni; this is the only meat in the dish so when I increase in scale I triple the meat and normally mix in dry salami with the pepperoni.


I really like the fresh mozzarella in the salad, but it sticks together (still easier than chopping).




And then the salad supreme and more dressing.



After that I let it set overnight in the fridge and adjust the dressing and salad supreme before serving.


Pasta Salad

Salads, Tested and Approved!

Prep 1 hr ∙ Makes 8-10 ∙ Difficulty Easy

INGREDIENTS

  • 1 lb. rotini pasta, cooked
  • 1 lb cheese tortellini, cooked
  • 1-2 heads of broccoli, cut into bite-size flowerets
  • 1 small head of cauliflower, cut into bite-size flowerets
  • 1 lb. mozzarella, cubed or fresh “pearl” size
  • 6-8 oz pepperoni (and/or dry salami), diced
  • 1 bottle italian dressing
  • ½-1 bottle Salad Supreme

DIRECTIONS

Mix all ingredients in a large bowl, preferably 1 day before serving.

NOTES

When doubling the recipe – triple the meat

Paprika file

Fresh Pasta with Clams and Hot Italian Sausage

As promised, last Wednesday’s dinner…since I discovered making my own pasta I have really been excited to continue to try different types. The recipe I had selected caught my eye and my husband’s, so when he suggested it I quickly put it on the menu. As plans became clear, my husband had a friend from work joining us, but as usual that didn’t prevent me from trying something new.

The recipe said that the pasta dough should be made and then allowed to sit at room temperature for an hour; in a note it also mentioned that the pasta could be made in advance. With our schedule, it was no-brainer to make the pasta on Tuesday, let it sit in the refrigerator overnight, and allow myself the time to pick up the clams fresh on Wednesday.

The recipe was originally designed as a Valentine’s Day dinner for two; it only called for 1 pound of littleneck clams! My rule is usually about 1 pound per person (8-10); as you can guess, I made a few edits, and there are few more in the recipe below to make it that much better.

I bought Italian Semolina past to make sure it would be accurate, but when I got to the kneading I began to worry that it would not gain that elasticity that is needed. I need not have worried.


After making the dough, I let it rest in the fridge until I was ready to roll it out on Wednesday. Aside from the initial cuts it is all done by hand. 


It took me about 45 minutes; the way I have written the recipe it may take a little longer as a thinner pasta would be better. Try to get some help, it would be fun with a partner.

When working with clams, you will see recipes that say “scrubbed” – do not skip this! Clams live at the bottom of the ocean and will fill your meal with grit if you don’t wash them. I always put them in a large bowl of ice water and pull them out, scrub the shell with a soft brush, rinse them under running water, and the place them in a colander layered with ice to keep them fresh until they go in the pan.


Once they were clean I chopped my parsley and sliced the garlic.


Water always takes a bit of time to boil, so I got that started. Then I put together a quick salad with spring greens, prosciutto, fresh mozzarella, and cherry tomatos.


Last, but not least it was time to put together the main dish, starting with the hot Italian sausage.


Once it’s brown drain the excess oil and add the garlic. 


By now your water should be boiling, you want to start the clams and pasta at about the same time. Add the clams to the sausage with the wine and cover it with a lid. I like to use my deep skillet with the glass lid so I can shake them up and see when they open.


Once they are open, stir in the butter and parsley, then the pasta. I shelled my clams at this point for easier eating.


Stir it all together and serve.

Fresh Pasta with Clams and Hot Italian Sausage

Entrées, Pastas, Shellfish, Tested and Approved!

Makes Servings: 6 ∙ Source Bon Appétit | February 2016

INGREDIENTS

Dough

  • 2¼ cup all-purpose flour, plus more
  • 1 cup semolina flour, plus more
  • 1 teaspoon olive oil
  • 1 cup water, warm

Assembly

  • 2 tablespoons olive oil
  • 2 lbs. hot Italian sausage, bulk or with casing removed
  • 8-10 garlic cloves, thinly sliced
  • 5-6 pounds littleneck clams, scrubbed
  • 1 cup dry white wine
  • Kosher salt
  • 4 tablespoons unsalted butter
  • 4 tablespoons finely chopped parsley

DIRECTIONS

Dough

Combine all-purpose flour and semolina flour in a large bowl. Add oil and warm water and mix with a fork until a stiff dough forms. Turn out onto a lightly floured surface and knead until smooth and elastic, 8–10 minutes. Wrap tightly in plastic; let sit at room temperature 1 hour or refrigerated overnight.

Cut dough in 8 pieces. Working with one piece at a time and keeping remaining dough wrapped in plastic, roll dough into a 10-12″ log. Cut on a diagonal into ⅓-½” pieces; dust with all-purpose flour.

Working with 1 piece of dough at a time, roll out between your palms to make about 3″ strands that taper at the ends. Dust pasta with semolina flour and place on a parchment-lined baking sheet. Cover with a kitchen towel until ready to use.

Assembly

Heat oil in large skillet over medium-high. Add sausage and cook, breaking into small pieces with a wooden spoon (or mix ‘n chop), until browned, about 5 minutes. Drain excess oil, then add garlic and cook, stirring, until softened, about 1 minute. Add clams and wine; cover. Cook, shaking skillet occasionally, until clams open, about 5 minutes; discard any that do not open.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 3-5 minutes (dependent on thickness). Drain, reserving 1 cup pasta cooking liquid.

Add butter, parsley, pasta, and ½ cup pasta cooking liquid to clams. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 3 minutes.

Optional: Remove clams from shells prior to stirring in pasta.

Paprika Recipe File

Tournament Lunch

Earlier in the week our team manager suggested that we bring snacks for the boys to eat between our two Saturday games so that we wouldn’t have to deal with the traffic back and forth to the hotel which was a little further away than typical. My favorite thing to make for soccer potlucks is Sally’s Mac & Cheese, but being almost 4 hours from home and without access to an oven I had to be think of something more portable. One of our favorite quick sandwiches, Turkey Apple Wraps, is originally from Disney’s Family Cookbook: Irresistible Recipes for You and Your Kids originally published in 1996 (it is one of the cookbooks that started me thinking about food differently). I was able to scale it for the team and do most of the prep at home. It’s a forgiving recipe; I didn’t measure anything, rather I just approximated the amounts.

Once you mix it up it’s good for a few days in the fridge so I brought the ingredients here in separate containers with a large bowl for mixing. The turkey and parsley went in first. (For different flavors other types of turkey are good. I really like peppered or blackened in this, but for boys I don’t normally feed I selected a simple smoked variety.)

After that I added in the mayo and a bit of salt and pepper.


Then I started on the apples.


Granny Smith apples stay firm in this and add tartness. It’s one apple per ½ lb. of turkey.

And finally stirring in dried cherries.
With the temp in the mid-40s we found a recipe center to duck into, warm up, and eat.


Turkey Apple Salad Wrap

Poultry, Quick Meals, Sandwiches, Tested and Approved!

Makes 4 servings ∙ Difficulty Easy ∙ Source Disney’s Family Cookbook, 1996

INGREDIENTS

  • ½ pound turkey breast, cooked and cubed
  • ¼ cup mayonnaise, rounded
  • 1 tsp apple cider vinegar
  • ½ cup raisins, dried cranberries, or dried cherries
  • 1 Granny Smith apple, diced
  • 1 Tbsp parsley, freshly chopped
  • salt
  • pepper
  • Tortillas or wraps

DIRECTIONS

Combine turkey, mayo, and vinegar; then mix in remaining ingredients. Pile on a tortilla or wrap and roll.

With nicer weather it would have been perfect.

Make-ahead Sandwich

Once again, I considered writing up Sunday dinner, but I have to go to a specialty shop to find tamarind paste, so I thought it would be a better option to talk about the other meal that I made this weekend. While most of us are familiar with making sandwiches the night before for school lunches, it’s good to know that there are some sandwiches that get better if you make them in advance instead of just soggy. 

During soccer and lacrosse seasons we thrive on sandwiches that can be prepped in advance in some way. This particular sandwich is one that is better if you make it the day before and it is equally good served cold and room temperature. 

The ingredients are fairly simple, and for a shortcut you can purchase an artichoke tapenade in addition to the olive tapenade or you can make your own olive tapenade for a complete home-made taste. 

On Sunday, I mixed it up a bit based on what I had onhand. I started with the artichoke spread.  

  

The ingredients are chopped in order and then mixed well together in a bowl.   
 And the olive tapenade; I made a few extra sandwiches so I mixed Kat Kora’s tapenade with my own. (My tapenade is a mix of olives (some garlic-stuffed), a sun dried tomato, basil, oregano, and red-wine vinegar.)     

   And then I sliced the fresh mozzarella; it’s best to let it drain.     

 
From here I moved to sandwich prep. I used rolls that were ~4×4″ today, but I’ve also used small loaves and large loaves.   

Each of these gets about a ½ cup of the artichoke spread.    
Which is topped with mozzarella.  
And then salami and the olive tapenade (~2T.). 
  
  

And the best part, I wrap them in Saran wrap and eat them later. My husband and I split one, but the boys eat a whole sandwich after all of their activities. They pack well in coolers and are truly best the next day.  

Artichoke, Fresh Mozzarella, And Salami Sandwiches

Entrées, Sandwiches, Tested and Approved!

Makes 4 sandwiches ∙ Difficulty Easy ∙ Source Bon Appétit | August 2003

INGREDIENTS

  • 28 ounces artichoke hearts, drained, chopped (2 cans of 8-10 hearts)
  • 1/2 cup sun dried tomatoes, packed in EVOO, chopped, drained (oil reserved)
  • 3/8 cup Parmesan cheese, freshly grated
  • 1/8 cup Romano cheese, freshly grated
  • 1/2 cup basil, freshly chopped (large bunch – this is the quantity of chopped basil)
  • 2 Tbsp extra virgin olive oil, from tomatoes
  • 4 ciabatta rolls, split in half lengthwise
  • 12-16 ounces fresh mozzarella, water packed, drained, sliced
  • 8 ounces peppered salami, thinly sliced
  • 8 Tbsp olive tapenade (green or black), (Kat Kora’s is good!)

DIRECTIONS

Chop artichoke hearts and tomatoes with oil in food processor; transfer to bowl. In same processor bowl, chop basil, then add to artichoke mixture. Mix in cheeses. Season to taste with salt and pepper. 

Divide artichoke mixture among bottom halves of rolls. Top with cheese, then salami. Spread top half of each roll with 2 tablespoons tapenade. Place atop salami. Press sandwiches lightly to compact and wrap each tightly in plastic wrap. Refrigerate sandwiches at least 4 hours and up to 1 day.