Food Challenge Day 5 - Antipasti Sammiches

We've reached the end! The pinnacle of the Food Challenge! And we made it out unscathed!

This is actually the recipe that wasn't officially part of the "Grocery Bag" feature, but it was another recipe in the issue that I thought looked darn tasty, and boy was I right! It is a perfect make-the-night-before sandwich for a picnic or boatride, since the recipe actually requires you to let the flavors meld for a few hours. I made these on Tuesday night for a Wednesday Levon Helm show at Wolftrap (which was great, btw). I served them with a corn and tomato salad as well as several apps. I'm sure the recipe can be modified per your taste; next time I'd love to try pepperjack cheese instead of parmesan. It's one of the more complicated sandwiches I've made, requiring more than just slapping ingredients from the fridge directly onto toasted bread and inhaling, but it's well worth the effort.

Antipasti Sandwich

freshly ground salt and pepper

1 zucchini, thinly sliced lengthwise (I used a mandolin)

1 red bell pepper

1 loaf crusty bread (mmm fresh ciabatta)

1 can (15.5 oz) cannellini beans, rinsed and drained

1 garlic clove, roughly chopped

1 tbsp fresh lemon juice

1 tbsp olive oil

1/2 lb prosciutto

1/2 cup fresh parsley leaves

1 cup artichoke hearts, quartered

1/2 cup grated parmesan

1/2 cup banana peppers and jalepenos (or any other pepper)

Sprinkle a double layer of paper towels with salt. Lay the zucchini slices on top, sprinkle again with salt, and cover with another layer of paper towels. Let sit while you prepare the rest of the ingredients, then squeeze out prior to using.

Roast the bell pepper under the broiler (or directly on your gas flame if you're so lucky to have one) for about 10 minutes or until charred. Place pepper into a paper bag, fold bag closed, and let sit for 5-10 minutes until skin is steamed. Using your fingers or a paper towel, rub the skin off as much as possible. Julienne the pepper.

Make a cavity in the bread by pulling out and discarding about 1-2 cups from the inside. In a food processor, combine the beans, garlic, lemon juice, and oil and puree into smooth. Season with salt and pepper. Completely cover both halves of the bread with the puree.

Arrange the zucchini on the bottom half of the bread. Top with prosciutto, parsley, bell pepper, artichokes, parmesan, and hot peppers. Top with other half of bread and wrap tightly in plastic. Refrigerate for at least 3 hours or overnight, with the sandwich weighed down in the fridge with cans or your ample tupperwares filled with leftovers.