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Diavolino Sandwich ("Little Devil")

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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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