About the winners - $1,000 Finalist ~ Veg Sandwich
La Maison de Mezzetta Moroccan Melts
with Minted Harissa Mayonnaise
Recipe Category: Vegetarian
Prep Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
1/2 cup Mezzetta Extra Virgin Olive Oil, divided
1 large white onion, peeled and thinly sliced
Kosher salt and freshly-ground black pepper, to taste
1/4 cup black raisins, chopped
1 orange, zested and juiced (zest and juice kept separate)
2 teaspoons ground allspice
1/2 teaspoon ground cinnamon
5 oz. bag baby spinach, chopped
1/2 cup Napa Valley Bistro Almond Stuffed Olives, finely chopped
1/2 cup Mezzetta Gourmet Baby Carrots, diced
1 cup good quality mayonnaise
1/2 cup Mezzetta Roasted Red Bell Peppers
2-3 Habañeros (more or less depending upon your desired level of heat)
1/2 cup fresh mint, stemmed and chopped
2 loafs ciabatta bread, sliced in half crosswise into two layers
1 10-oz. log fresh goat cheese, crumbled
2 tablespoons powdered sugar
Directions:
In a large, heavy-bottomed skillet, heat 1/4 cup of olive oil (reserving the other 1/4 cup for use later in the recipe) over medium heat until shimmering. Add the thinly-sliced white onion to the oil, add a pinch of kosher salt and freshly-ground black pepper, and saute until the onions are translucent. Once the onions have turned translucent, add the chopped black raisins and cook the mixture until the raisins have softened and the onions have caramelized, about 10 to 12 minutes. Carefully add the juice of the orange (reserving the zest for later), ground allspice and cinnamon to the onion-raisin mixture and cook for another 2 minutes. Remove the skillet from the heat and fold in the chopped baby spinach, chopped almond-stuffed olives and chopped baby carrots. Take a taste of the mixture and season with kosher salt and freshly-ground black pepper to taste. Set the mixture aside to rest while preparing the Minted Harissa Mayonnaise.
In a blender or food processor, puree the reserved orange zest, mayonnaise, roasted red bell peppers, Habañero peppers and fresh mint until well-blended. Taste and season with kosher salt and freshly-ground black pepper to taste. Transfer the Minted Harissa Mayonnaise to a small bowl and chill until ready to assemble the sandwiches.
Preheat an electric panini sandwich press, or preheat a grill pan or a large, heavy bottomed skillet on your stovetop over medium heat. To prepare your sandwiches to grill, lay out the 4 pieces of sliced ciabatta, cut-side up, and spread a thin layer of the Minted Harissa Mayonnaise on all four bread slices, evenly dividing amongst all the bread. Set aside the 2 top slices and spread half of your crumbled goat cheese atop the Minted Harissa Mayonnaise layer on the bottom slices, dividing half of the cheese between the two bottom slices of bread. Top the goat cheese layer with the vegetable mixture, evenly dividing between the two slices. Top the vegetable layer with the rest of your crumbled goat cheese and place the sandwich top slices, Minted Harissa Mayonnaise side down, atop your sandwiches. Gently press down on the sandwich tops with the palm of your hand. Retrieve the reserved 1/4 cup of olive oil and, using your hand, rub the outside of your sandwiches, making sure to get a thin layer of olive oil on both the top and bottom sides of your sandwiches. Place your sandwiches into the preheated press, grill pan or skillet. If using a press, cook for 4 to 5 minutes, or until the sandwiches are toasted golden brown. If using a grill pan or skillet, weigh the sandwiches down with a heavy duty aluminum-foil covered brick, a weighted pie plate or a skillet with a can of soup on top to weigh down the sandwiches, and grill for approximately 3 minutes on each side, or until both sides are toasted and golden brown.
Transfer the sandwiches to a cutting board and cut each sandwich into four equal pieces. Using a strainer or a sifter, lightly dust the sandwiches with the powdered sugar. To serve, choose four of your favorite plates or baskets lined with vibrant napkins and serve each person two sandwich pieces. Serve, and enjoy! Thanks!