Diavolino Sandwich ("Little Devil")

Diavolino Sandwich ("Little Devil")

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    piece flatbread, or 1 tortilla

  • ounces sliced Corando pepperoni

  • ounces Kirkland Signature/Carando spiral-sliced ham

  • 2

    ounces sliced provolone cheese

  • 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 ⅓ cup extra-virgin olive oil

  • pounds rip tomatoes, halved and cored

  • ¼

    cup toasted blanched almonds

  • ¼

    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

Directions

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.


Nutrition

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