Diavolino Sandwich ("Little Devil")
Ingredients
- 1 piece flatbread, or 1 tortilla
- 1 3/4 ounces sliced Corando pepperoni
- 1 3/4 ounces Kirkland Signature/Carando spiral-sliced ham
- 2 ounces sliced provolone cheese
- 1 1/2 ounces pimiento-stuffed green olives, finely chopped
- 3 slices fresh tomato
- 2 basil leaves, thinly sliced
- Romesco Sauce
- 1 head of garlic
- 2 tablespoons plus 1/3 cup extra-virgin olive oil
- 1 3/4 pounds rip tomatoes, halved and cored
- 1/4 cup toasted blanched almonds
- 1/4 cup toasted peeled hazelnuts
- 1 dried ancho chile, seeded
- 1 teaspoon coarse salt
- 4 tablespoons red wine vinegar
- 1 slice stale white bread, torn, if needed for body
- Salt and pepper
Details
Servings 1
Preparation
Step 1
Preheat oven to 350 degrees.
To prepare Romesco Sauce, cut top 1/4 inch off garlic.
Place on a sheet of foil with cut side up. Drizzle with 1 tablespoon olive oil. Wrap loosely and bake for 25-30 minutes, or until lightly golden and soft to the touch. Let cool; squeeze to remove garlic cloves from skin.
Place tomatoes in a pan, drizzle with 1 tablespoon olive oil; bake for 20 minutes, or until tender.
Place garlic, tomatoes, remaining oil and all other sauce ingredients in a food processor and puree. Add salt and pepper to taste.
Spread about 1/3 cup sauce evenly on bread, leaving 1/2 inch around edges uncovered. Layer meats and cheese on bread. Top with olives and tomato. Sprinkle with basil.
Warm in the oven.
Makes 1 serving.
Tip: This can be prepared as an open-faced sandwich or rolled like a wrap, using foil to maintain its shape.
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