Everyday Food - Martha Stewart Living Magazine [5]
ROASTED ROOT-VEGETABLE PIZZA
SALAMI-OLIVE PIZZA
ARTICHOKE AND SALAMI SANDWICHES
This sandwich shows how just one special addition—here, a delicious spread—can make a big difference. The spread could also be served with crackers or crostini or as a dip for crudités.
SERVES 4 PREP TIME: 10 MINUTES TOTAL TIME: 10 MINUTES
8 thick slices country bread
Artichoke-Basil Spread (recipe below)
4 ounces fontina cheese, thinly sliced
½ bunch spinach, trimmed, washed well, and dried
4 ounces hard salami, thinly sliced
Dividing evenly, top each slice of bread with artichoke-basil spread; layer half the bread slices with cheese, spinach, and salami. Top with the remaining bread, and serve.
PER SERVING: 507 calories; 23 grams fat; 24.4 grams protein; 49.4 grams carbohydrates; 7.8 grams fiber
1 can (14 ounces) artichoke hearts in water, drained and quartered, or 1 package (10 ounces) frozen artichoke hearts, thawed and quartered
¼ cup fresh basil leaves, coarsely chopped
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
¼ teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
In a food processor, combine artichokes, basil, mayonnaise, lemon juice, and red-pepper flakes; pulse until smooth. Season with salt and pepper; pulse just to combine. Spread can be refrigerated up to 3 days in an airtight container. MAKES 1 CUP
PER ¼ CUP: 84 calories; 2.8 grams fat; 3.75 grams protein; 14 grams carbohydrates; 5.8 grams fiber
PROSCIUTTO AND FIG-JAM SANDWICHES
If you don’t have time to make the fig jam from scratch, look for a good-quality version at your grocery store. Asiago cheese has a mild, nutty flavor; parmesan cheese can be used in its place.
SERVES 4 PREP TIME: 15 MINUTES TOTAL TIME: 35 MINUTES
1 large baguette or soft Italian bread loaf
Fig Jam (recipe below)
4 ounces prosciutto, thinly sliced
4 ounces Asiago cheese, thinly sliced
1 small bunch arugula, washed well and dried
Cut baguette into four 5- to 6-inch-long pieces; split each piece horizontally, leaving one side intact. Spread all bread halves with fig jam; layer bottom halves with prosciutto, cheese, and arugula. Fold halves together, and serve.
PER SANDWICH (WITH 2 TABLESPOONS FIG SPREAD): 406 calories; 13.9 grams fat; 21.5 grams protein; 55 grams carbohydrates; 6.1 grams fiber
10 ounces dried Calimyrna figs, stemmed and cut into ¼-inch pieces (about ¾ cups)
3 tablespoons sugar
1½ cups water, plus more if needed
1 tablespoon fresh lemon juice
1 In a medium saucepan, combine figs with sugar and the water. Bring to a boil, stirring to dissolve sugar. Reduce heat. Cover and simmer until almost all liquid has evaporated and figs are very tender, about 20 minutes.
2 Transfer mixture to a food processor; add lemon juice. Puree until smooth (if mixture is too thick, add up to ¼ cup additional water, a little at a time). Jam can be refrigerated up to 1 month in an airtight container. MAKES 1 ¾ CUPS
PAN BAGNAT
This pressed sandwich—a specialty of Nice, France—is filled with many of the components of the classic Niçoise salad (tuna, olives, and hard-cooked eggs). Weighting the sandwich allows the bread to soak up their flavors as it compresses.
SERVES 4 PREP TIME: 20 MINUTES TOTAL TIME: 1 HOUR 20 MINUTES (WITH PRESSING)
1 rustic round bread loaf (about 8 inches wide)
3 tablespoons extra-virgin olive oil
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
2 cans (6 ounces each) oil-packed tuna, drained
¼ English cucumber, thinly sliced
½ small red onion, thinly sliced
3 tablespoons store-bought tapenade
1 cup packed fresh basil leaves
2 large hard-cooked eggs (see note below), sliced
1 Split bread in half horizontally. Tear out and discard most of soft interior from each half. In a bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Transfer 2 tablespoons dressing to another bowl; toss with tuna. Toss cucumber and onion with remaining dressing.
2 Spread tapenade on bottom half of bread. Arrange basil,