California Central Coast Recipes
Grilled Vegetables and Capicola Sandwiches
When it's hot and you're doing a lot of barbecuing, our Grilled Vegetable Sandwiches with Capicola recipe is one that's easy to grill and serve on a hot night. This makes good use of some of summer's best vegetables-peppers, eggplant and onions, with a few slices Capicola, topped with arugula and a homemade red wine vinaigrette all on some crusty lightly-grilled bread (such as Pugliese.) It's a balanced meal right in your hand! What's nice about this meal, you can skip the Capicola and make it with all vegetables, add a little bit of meat, or add a lot of meat according to your taste.
Preparation time: 30 minutesCooking time: 15 minutes
1 Large Eggplant , washed and sliced in quarter-inch slices
3 Large Red Peppers , washed and seeded and membranes removed
1 Large Green Peppers , washed and seeded and membranes removed
1 Large yellow Pepper , washed and seeded and membranes removed
2 Large Onions , peeled and quartered into sections
1/2 Pound Capicola , thinly sliced
1 Large bunch Arugula , washed and de-stemmed
8 Slices Crusty bread , cut in 1/2 inch thick slices
Extra virgin olive oil for brushing on the vegetables prior to grilling
The Red Wine Vinaigrette
1/3 Cup Red Wine Vinegar
1/4 Cup Extra Virgin Olive oil
1/8 teaspoons salt or to taste
1/4 teaspoons Dried oregano
Several grinds black pepper
1 medium Garlic Clove , crushed
1 Preheat your barbecue grill.
2 Lightly brush both sides of the eggplant with the the olive oil. Then salt and pepper to taste. Put aside on a dish.
3 Cut the cleaned peppers into sections. Lightly brush both sides of the peppers with the olive oil. Then salt and pepper to taste. Put aside on a dish.
4 Lightly brush all sides of the onions with the olive oil. Then salt and pepper to taste. Place a toothpick through each onion section to prevent from falling through the bars of the grill when grilled. Put aside on a dish.
5 Lightly brush each side of the bread with olive oil. Set aside.
6 Lightly grill each slice of bread on both sides. Remove from heat and set aside.
7 Grill the vegetables until lightly browned on both sides. Set aside and keep warm.
8 Remove toothpicks from onion sections and separate sections of onion. Set aside.
9 To make the vinaigrette, add the vinaigrette ingredients red wine vinegar, olive oil, salt, dried oregano, cracked pepper and garlic if using to a glass measuring cup or bowl.
10 With a fork or small whisk, beat the ingredients together to meld well. Correct seasonings to personal taste.
11 To assemble the sandwiches, between two slices of bread, layer the bread with a slice or more of eggplant, peppers, onions, Capicola.and a few leaves arugula.
12 Drizzle the sandwich base with the vinaigrette and a few grinds of cracked pepper.
13 Put another slice of bread on top and place on a plate to serve.
Any robust red such as a Sangiovese or Zinfandel will go well with these as well as a cold handmade micro-brewed local beer.