Capicola, Goat Cheese and Grilled Vegetable Sandwiches
March 4, 2013
GrillGrrrl.com’s Robyn Medlin-Lindars brings her sandwich making A game with this capicola, goat cheese and grilled vegetable trifecta.
These sammies are perfect for a hearty yet elegant picnic lunch.
When we take the boat out, I’m always racking my brain for something tasty to bring. Our default in a hurry to pack the cooler is often a bucket of fried chicken, hummus, fruit, beer…. the standard fare. If we get our act together sometimes we’ll put the grill on the boat but you can’t always guarantee the conditions are right for that.
Sandwich assembly: capicola, goat cheese, grilled veggies, fresh herbs (basil and oregano), roasted red pepper….
These sammies combine the flavor and char of grilled veggies (that I grilled the night before with our dinner), spicy capicola ham, rich goat cheese, arugula and fresh herbs for a match made in boating/picnic sandwich heaven. I put them on ciabatta bread I bought at the farmer’s market the day before for a truly gourmet take on your average sandwich.
- 4 small loaves ciabatta bread- sliced in half (each about the size of a hoagie roll)
- 1/2 lb capicola ham, sliced thin
- 5 oz goat cheese (one container)
- grilled veggies: I used 1 fennel, 1 squash, 1 zucchini – These were sliced lengthwise. (These were grilled and then refrigerated from the night before).
- bunch of fresh herbs (I used basil and oregano)
- cup of arugula
- 1 cup of roasted red pepper from a jar (this is optional)
- salt and pepper to taste
- olive oil- for drizzling
Slice the bread lengthwise and start assembling the ingredients. Layer capicola ham on the bread on both sides. The ham is going to be the barrier so the moisture from the cheese and veggies does not get the bread soggy. Next, add the goat cheese- 2 heaping teaspoons per sandwich. Next, layer the grilled veggies and add arugula, herbs, roasted red peppers, a drizzle of olive oil, salt and pepper.
Combine the sandwich halves and smoosh (a technical term which involves both smashing and squishing) them together. Wrap in parchment paper tightly so they stay together and protected from the moisture of the cooler. Slice in half so they are easier to eat and share and then store in a portage storage container to protect them from all the activity of boating/picnicking, etc. I always wrap the container in 2 plastic bags before putting into a cooler to ensure the moisture of the cooler does not get to them.
Enjoy your colorful, tasty sammies out on the water or in a beautiful location somewhere- even your backyard!
View of Miami from the boat on Biscayne Bay. Food always tastes so much better when in the outdoors!