• Matt Felsenfeld

Capicola, Blue Cheese, and Sun Dried Tomato Sandwich



Ingredients

  • 6 inch baguette, sliced in half and lightly toasted

  • Sweet Gorgonzola

  • Capicola (Capicola is a salty, fatty, Italian deli meat. Use it if you can find it. If you can’t, use mortadella)

  • Arugula (The fresher the better. If you can get arugula from the farmers market or a local co-op, I highly recommend it. It’s spicier and brighter than the normal stuff)

  • ½ a red onion, sliced paper thin and soaked in ice water for ten minutes(This causes the onions to lose their bite while retaining their sweetness)

  • Sun Dried Tomato Mayo (See the recipe)

  • Salt, to taste

  • Black pepper, freshly cracked

Instructions

  1. Cut the baguette in half and lightly toast it under a broiler or in a toaster. If you use a broiler, keep the oven door open. The heat is very intense and it can burn easily. You only want the bread to start to get brown around the edges. Once it is that color, set aside.

  2. Slice the onions as thin as possible and soak the slices in a bowl of ice water for 10 minutes. This will cause them to lose their bite while staying sweet and flavorful. After 10 minutes, drain and dry them.

  3. Spread the sun dried tomato mayo on either one or both sides of the bread, depending on how intense you want the flavor.

  4. Layer the capicola, the Gorgonzola, then another layer of capicola on the bottom slice. Then add the onions (as many or as few as you want), salt to taste, crack some fresh pepper over the top, and finish with arugula before closing the sandwich. Enjoy!

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