Every once in a while an occasion comes along where an ordinary sandwich just won’t do. Such an occasion occurred a couple of weeks ago when a friend of mine and I were hosting a “meet and greet” for a woman who is running for School Board Trustee. The invitation said “Wine and Hors d’oeuvres will be served”. We decided to transform ourselves into 1960’s hostesses and serve canapes and crudite. If you’ve ever had a hor d’oeuvre party you know making those delicious critters is more work than Thanksgiving Dinner, but it’s fun project nonetheless, that is if you do it once in a while. Once in a long while!
A couple of days before the party I started to worry we didn’t have enough “substantial” food. It’s a problem I have; I like to feed folks. We decided to come up with some sort of a sandwich we could cut up small and skewer with a tooth pick. The thing about small food is it needs to pack a lot of flavor in a single bite. We wanted to be able to make the sandwiches early in the day so things like tomatoes were off the list. And we wanted it to look good without being too frou frou. It wasn’t a tea party after all. So the turkey, ham, salami, and provolone with olive and sweet red pepper relish was born.
Ham, Turkey and Salami Sandwich with Olive Relish
Delicious sandwiches that are easy to make and will keep them coming back for more!
Yield: 4 sandwiches with extra relish for later
For the relish:
I/2 can black olives (about 3 oz)
1/2 can green olives (about 3 oz)
2 large roasted red peppers
1 clove garlic
1 teaspoon oregano
2 tablespoons olive oil
2 tablespoons red wine vinegar
For the sandwiches:
12 thin slices of salami
8 thins slices of roasted turkey
8 thin slices of ham
4 slices of provolone cheese
4 tablespoons finely minced red onion
4 tablespoons chopped sun dried tomato
1 small bunch of baby arugula (1 to 2 cups)
4 dense bread rolls such as pretzel rolls.
For the relish:
In the bowl of a food processor, add garlic, oregano, pepper, vinegar and olive oil. Process until smooth. Taste then decide if you want to add some salt. I found the olives were salty enough without adding any extra. This mixture will last in the fridge for about a week. I think it's best the second day. If you have left overs toss it in some pasta for a quick and delicious supper.
To assemble the sandwiches:
Spread relish on the top and bottom half of the bun. On the bottom bun add some finely chopped onion, then salami, ham, turkey, cheese, sundried tomato. Top with arugula.
If not serving right away wrap tightly in plastic wrap and put in the refrigerator. They taste great even the second day.
After adding the cheese, place under broiler until cheese is melted. Top with sundried tomatoes and arugula and serve right away!