Italian Style Vegetarian Sandwiches (Sandwich #2)


  • Pepperonata*
  • Provolone
  • Olivada**

Instructions On the bread of your choice, spread a thick layer of pepperonata, and cover with thick slices of good domestic provolone. Spread the Olivada on the top slice of bread..

Yield: Approximately 2 quarts

  • ½ cup olive oil
  • 2 pounds red, yellow, green peppers (or all green), seeded and cut into ½-inch slices
  • 2 pounds red or yellow onions, peeled and cut into ½-inch slices
  • 1 tablespoon garlic, finely chopped
  • 1 tablespoon red wine vinegar
  • 1 quart chopped tomatoes or tomato fillets, drained
  • 1 tablespoon each, chopped parsley and basil (optional)
  • Salt and pepper to taste

1. In a large rondo or skillet, heat the olive oil, add the peppers and cook over medium heat until the onions begin to soften.
2. Stir in the garlic, cook for 1-2 minutes. Add the vinegar, raise the heat and boil down the vinegar to a syrup (until it almost disappears).
3. Stir in the tomatoes, reduce the heat to medium and continue cooking for about 10-15 minutes or until the peppers and onions are very tender.
4. Season with the herbs, salt and pepper. Serve hot or cold.

Yield: 2 ½ cup

  • 2 cups oil-cured pitted black olives
  • 2 cloves garlic, peeled
  • ½ cup extra virgin olive oil

1. Puree the pitted olives and garlic together in a food processor or blender.
2. Pour in the olive oil and blend until smooth.

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