Sicilian Sandwiches Food

SICILIAN STEAK SANDWICH

Steps:

• Combine artichoke hearts, mayonnaise, Parmesan cheese, lemon zest, lemon juice, red pepper flakes, salt, and black pepper in a food processor or blender. Blend until smooth. Cover and refrigerate until ready to use.
• Heat olive oil in a large pot or Dutch oven over medium-high heat. Stir tri-tip steak slices into the hot oil and cook, stirring constantly until they begin to brown, about 3 minutes. Sprinkle with Italian seasoning, salt, and black pepper. Add onion, yellow pepper, orange pepper, sweet hot peppers, and garlic basil spread; cook and stir until onion begins to soften, about 5 minutes. Stir in mushrooms, capers, Marsala wine, and anchovy fillet and cook until mushrooms are browned and wine has evaporated, about 5 minutes.
• Place provolone cheese and Gorgonzola cheese on top of the hot beef mixture and gently fold until cheese is melted, about 2 minutes. Remove beef-cheese mixture from heat.
• Spread each hoagie bun with about 1/4 cup artichoke aioli. Spoon beef-cheese mixture into buns and garnish with basil.

SICILIAN ICE CREAM SANDWICHES

Steps:

• Split the rolls crosswise, leaving the halves barely attached. Pull out some of the soft insides to make room for the gelato. Place a scoop of gelato into each brioche and sprinkle the chocolate over the exposed gelato. Close up and serve immediately. (Other traditional fillings include lemon, espresso, pistachio, and almond granita or gelato. For alternative toppings, try toasted coconut, pralines, or chopped almonds, walnuts, or pistachios.)

SICILIAN OVERSTUFFED SANDWICH WEDGES

Steps:

• Cut loaf of bread in half; hollow out top and bottom, leaving a 3/4-in. shell (discard removed bread or save for another use). , In a small bowl, combine the olives, parsley, oil, oregano, vinegar, garlic, pepper and pepper flakes. Spoon half into bread shell. Layer with pepperoncini, salami, cheese, roasted peppers, pepperoni and remaining olive mixture. Replace bread top. , Wrap in plastic; refrigerate for 2-3 hours or overnight. Cut into eight wedges.

SICILIAN PANINI BUNS

Steps:

• Stir together the water, yeast, and sugar.
• Set aside until the yeast blooms, about 5 minutes.
• Place 3 cups of the flour and the salt in a mixing bowl.
• Add the yeast mixture and the oil, and stir to form a sticky dough.
• Knead, adding the remaining flour a little at a time, until the dough becomes a smooth, elastic ball, about about 5 to 8 minutes.
• If you use an electric mixer, combine the ingredients with the paddle attachment and then change to the dough hook.
• Add the flour, a little at a time, until the dough is smooth and comes away from the sides of the bowl, about 2 to 4 minutes.
• Turn the dough into a lightly oiled bowl and cover with a dry cloth or plastic wrap.
• Let rise in a draft free spot until doubled in size, about 30 minutes.
• Preheat the oven to 400 degrees.
• Once the dough has risen, lift it out and cut into 8 equal balls.
• Shape into flat 5-inch rounds for buns, or 6-inch oblongs for a hero- or hoagie-style rolls.
• Place on a lightly oiled baking sheet and cover with a dry cloth.
• Let rise in a draft free spot for 30 to 45 minutes.
• Gently glaze the buns with the egg and sprinkle with the sesame seeds, if desired.
• Bake for 10 to 12 minutes, until golden brown.
• Transfer to a cooling rack until ready to use.

SICILIAN SANDWICHES

Steps:

• 1. The night before you make these, place all three loafs in bread pans that have been sprayed and place on counter over night covered with a towel. In the morning place in fridge until you are ready to assemble.
• 2. Mix all ingredients except bread dough, with your hands. When thuroughly mixed, place on a cookie sheet and cook it like a meat loaf, forming it in an oval shape. Bake it at 350 until cooked all the way through. Cooking time will depends how thick you make your loaf.
• 3. Allow meat to cool enough for you to handle and break into small pieces.
• 4. Roll out each loaf one at a time and cut into four squares. Fill the middle of the square with meat, I usually add about 4 tablespoons or so, depending how big my square is and top with mozzarella cheese. Fold the corners over the meat mixture. Pinch the top and sides closed, use water on your fingers to help keep it sealed together.
• 5. Bake at 350 until golden brown. I always server these with good spagetti sauce.

THE SICILIAN ITALIAN SANDWICH

Steps:

• 1. Cut the radicchio in half and place it on a sheet of tinfoil. Drizzle it with olive oil and sprinkle with salt and pepper. Place in the oven under the broiler, turning frequently, until it is slightly charred on all sides. Remove from the oven and cut into thin slices. Set aside.
• 2. Mix the ricotta, lemon zest and 1 tbsp of olive oil in a bowl. Set aside.
• 3. With a serrated knife, cut the bread length wise then into sandwich size portions. You can go big or small depending on if it is going to be an appetizer plate of sandwiches or if you are serving a sandwich for lunch. Brush the bread with olive oil and place under the broiler until desired toastyness.
• 4. To make this sandwich, begin by placing a schmear of the cheese mixture on the bottom half of each sandwich (you are going to add more on top!). Then layer each sandwich with the ham, prosciutto, radicchio and parsley. Place a heaping tablespoon, or more depending on the size of your bread, of the cheese mixture on each top half. Spoon a generous helping of the fig marmalade on top of the cheese. Place the top half of the sandwich on the bottom and push down slightly. I know, your mouth is watering right now. Believe me it should be! It is that good.