Caponata Picnic Sandwiches Recipes

Steps:

• Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste.
• Cut the bread pieces horizontally in half. Grill the bread cut side down on a grill pan over
• medium high heat until golden, about 2 minutes. Rub the whole garlic cloves over the
• toasted side of the bread. Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half and serve.
• To take for a picnic: Wrap the sandwiches separately in plastic wrap or parchment paper. Chill until ready to serve, or keep at room temperature up to 1 hour.

Steps:

• Heat 1/4 cup of the oil in a heavy large skillet over medium heat.
• Add the celery and saute until crisp-tender, about 2 minutes.
• Add the eggplant and saute until beginning to soften, about 2 minutes.
• Season with salt.
• Add the red pepper and cook until crisp-tender, about 5 minutes.
• Add the onion and saute until translucent, about 3 minutes.
• Add the diced tomatoes with their juices, raisins, and oregano.
• Season with salt and pepper, to taste.
• Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes.
• Add the vinegar, sugar, and capers.
• Season with salt and pepper, to taste.
• Cut the bread pieces horizontally in half.
• Grill the bread cut side down on a grill pan over medium high heat until golden, about 2 minutes.
• Rub the whole garlic cloves over the toasted side of the bread.
• Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half and serve.
• To take for a picnic: Wrap the sandwiches separately in plastic wrap or parchment paper.
• Chill until ready to serve, or keep at room temperature up to 1 hour.

Steps:

• Preheat broiler. Whisk olive oil, lemon juice and 1 teaspoon rosemary in glass pie dish to blend. Sprinkle swordfish with salt and pepper. Add swordfish to marinade and turn to coat. Let stand 10 minutes. Mix remaining 1 teaspoon rosemary into caponata.
• Transfer swordfish to broiler pan; reserve marinade in dish. Broil swordfish until just opaque in center, about 2 minutes per side; transfer to sheet of foil. Brush lemon slices with some of reserved marinade. Broil lemon slices until lightly charred, about 1 minute per side. Broil cut side of rolls until lightly toasted, about 30 seconds.
• Place roll bottoms, cut side up, on plates; spread with caponata. Place swordfish, lemon slices and arugula over. Cover with roll tops and serve.

Steps:

• Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste.
• Cut the bread pieces in half horizontally. Grill the bread cut-side down on a grill pan over medium-high heat until golden, about 2 minutes.
• Rub the whole garlic cloves over the toasted side of the bread. Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half, and serve.