If you’re a connoisseur of sandwiches, try out these three great recipes from Massimo Capra.

Roast Beef Sandwich (Prep time 30 minutes, Serves 1)

Ingredients:

1 ciabatta bun

4 oz roast beef, shaved

2 oz roasted onions

2 oz Asiago cheese

½ cup radicchio, shredded

2 tbsp tomato, diced

1 tsp Dijon mustard

1 tsp garlic aioli

Salt & pepper to taste

Method:

– Spread the Dijon on both sides of the bun; place the cheese on each half of the bread, top with the roast beef.

– Mix the radicchio with the tomatoes, onions and garlic aioli to taste and top the beef with it, place the top on the sandwich and enjoy.

– This sandwich can also be grilled or toasted for a great taste.

Boccone Italiano (Prep time 30 minutes, Serves 1)

Ingredients:

1 ciabatta bun

1 ½ oz salami

1 ½ oz capicollo

1 oz mortadella

1 oz prosciutto crudo

2 oz provolone

2 oz pickled vegetables Calabrese

1 oz sundried tomato paste

1 oz goat cheese

2 tbsp tomato, diced

1 cup romaine, shredded

Method:

– Mix the sundried tomato paste with the goat cheese to create a spread and set aside.

– Chop the pickled vegetables and make sure to remove the pits from the olives.

– Mix the romaine and tomatoes with the pickled vegetables and set aside.

– Cut the bun in half and spread some goat cheese on each side.

– Place the cheese on each half and top with the cold cuts, top the whole thing with the salad mix and cover with the bread and enjoy.

– This sandwich can also be grilled or toasted for a great taste.

Vegetariano (Prep time 30 minutes, Serves 1)

Ingredients:

1 ciabatta bun

1 chickpea farinata pancake

3 oz roasted red peppers

½ roasted red onion, julienned

1 slice grilled Japanese eggplant

2 tbsp sundried tomatoes chopped

2 tbsp black olive paste

2 tbsp goat cheese

2 tbsp tomato, diced

1 cup romaine, shredded

2 oz pickled vegetables

Method:

– Prepare the farinata by mixing chickpea flour with water until it is the consistency of pancake batter. Add some oil and taste for seasoning, Set aside for 2-4 hours.

– Preheat a 7” non stick skillet and pour some olive oil in it immediately followed by the chickpea batter, prepare a few pancakes and allow them to cool.

– Mix the goat cheese and black olive paste to create a spread, set aside.

– Chop the pickled vegetables and make sure to remove the pits from the olives.

– Mix the romaine and tomatoes with the pickled vegetables and set aside.

– Cut the bun in half and spread some goat cheese on each side.

– Place the farinata and then top with the eggplant and peppers and onions, top with a generous amount of the salad mix and place the other half of the bun on it and enjoy.

– This sandwich can also be grilled or toasted for a great taste.

Courtesy Massimo Capra www.massimocapra.com