Post by Jody on Apr 30, 2018 12:43:06 GMT -8
Ingredients
1 pound cipollini onions, peeled and sliced in half
2 tablespoons balsamic vinegar
1 teaspoon salt
1 tablespoon olive oil
1 onion, sliced
1 red bell pepper, sliced
2 goat horn peppers, sliced
1/2 pound thinly sliced coppa ham
1/2 pound thinly sliced soppressata salami
1/2 pound sliced deli roast pork loin
1/2 pound sliced mortadella
4 ciabatta sandwich rolls, sliced horizontally
1 pound shredded mozzarella cheese
Directions
Combine cipollini onions, vinegar, and salt in a food processor or blender; puree until nearly smooth. Set aside for 1 hour.
Heat olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, and goat horn peppers in the
hot oil until onion softens and begins to turn golden, 7 to 8 minutes. Remove onion mixture to a plate.
Cook and stir coppa ham, soppressata, pork loin, and mortadella in the same skillet until warmed through and lightly
browned, about 5 minutes.
Spread each ciabatta roll with 1 tablespoon cipollini onion mixture. Top with 1/4 pound mozzarella cheese. Evenly distribute the
soppressata mixture among the 4 sandwiches and top with equal amounts of the bell pepper mixture.
Arrange sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted, 3 to 4 minutes.
1 pound cipollini onions, peeled and sliced in half
2 tablespoons balsamic vinegar
1 teaspoon salt
1 tablespoon olive oil
1 onion, sliced
1 red bell pepper, sliced
2 goat horn peppers, sliced
1/2 pound thinly sliced coppa ham
1/2 pound thinly sliced soppressata salami
1/2 pound sliced deli roast pork loin
1/2 pound sliced mortadella
4 ciabatta sandwich rolls, sliced horizontally
1 pound shredded mozzarella cheese
Directions
Combine cipollini onions, vinegar, and salt in a food processor or blender; puree until nearly smooth. Set aside for 1 hour.
Heat olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, and goat horn peppers in the
hot oil until onion softens and begins to turn golden, 7 to 8 minutes. Remove onion mixture to a plate.
Cook and stir coppa ham, soppressata, pork loin, and mortadella in the same skillet until warmed through and lightly
browned, about 5 minutes.
Spread each ciabatta roll with 1 tablespoon cipollini onion mixture. Top with 1/4 pound mozzarella cheese. Evenly distribute the
soppressata mixture among the 4 sandwiches and top with equal amounts of the bell pepper mixture.
Arrange sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted, 3 to 4 minutes.