Charcuterie Sandwich
My dream used to be to open up a gourmet sandwich shop because I LOVE a good sandwich. If I were to open a shop, this would be on the menu. The marinated roasted red peppers and onions have a great refreshing and flavorful punch, while the fresh bread is nice and crunchy and chewy, and the cheese adds a milky creamy layer, with the smokiness and saltiness of the meats- SUCH a good beach lunch, pool lunch, office lunch! The red peppers are heavily inspired from both Ina Garten and Martha Stewart Roasted Red Pepper recipes.
I made homemade baguettes which was very luxurious, recipe here. If you’re not feeling like all of the extra work, just buy a really good baguette- it’ll be just as delicious.
My favorite cheese to use in a sandwich like this (besides fresh mozzarella or burrata) is Meredith Dairy Marinated Goat Cheese.
Campo Grande sent me a delicious sampler of their charcuterie meats: Sliced Ibérico Salchichon, Sliced Ibérico Chorizo, and Sliced Ibérico Coppa. SO GOOD!
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Charcuterie Sandwich with Marinated Roasted Red Peppers
Ingredients
- 5 red bell peppers, roasted, peeled, de-seeded and sliced into quarters
- 1 red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 3 garlic cloves, grated
- 1/4 cup capers, drained
- 1 1/2 teaspoons kosher salt
- 1 teaspoon fresh cracked pepper
- 5 sprigs Thyme
- Delicious baguette bread
- Cured meats- prosciutto, salami, soppressata, etc
- Cheese- marinated goat cheese, fresh mozzarella, provolone, etc.
- Arugula
Instructions
- Preheat your oven to broil.
- Place the red bell peppers on a baking sheet.
- Broil the peppers, turning occasionally, until the skin is blackened and blistered on all sides. This should take about 10-15 minutes.
- Remove the peppers from the oven and place them immediately into a paper bag. Fold the top of the bag to close and let the peppers steam for about 10 minutes. This will make peeling them easier.
- Once the peppers are cool enough to handle, remove them from the bag. Peel off the blackened skin, remove the seeds, and cut off the stems. Slice the peeled peppers into thin strips. Reserve any juices that accumulate.
- Thinly slice the red onion using a mandolin for even, thin slices.
- In a large bowl, combine the olive oil, balsamic vinegar, grated garlic, capers, salt, and pepper. Whisk to blend well.
- Add the sliced red onion and roasted red pepper strips to the bowl with the marinade. Pour in any reserved red pepper juices. Toss everything together to ensure the peppers and onions are well coated with the marinade. Add a few sprigs of fresh thyme.
- Cover the bowl with plastic wrap or transfer the mixture to an airtight container. Refrigerate overnight to allow the flavors to meld.
- Remove from the refrigerator and let sit at room temperature for about 15 minutes before serving for the best flavor.
- Slice the baguette in half and into 6-8 inch sections.
- Take a pastry brush and dip it into pepper marinade and brush onto bread bottom (and top if you want extra extra flavor).
- Add sliced meats evenly.
- Add your desired cheese.
- Top with arugula and then enjoy!
