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Marinato Sandwich
Crisp on the outside and bursting with savory juices, this hearty sandwich is built around a thick roasted tomato and olive sauce. It pairs that rich vegetable spread with freshly charred red bell peppers and creamy mozzarella cheese on crusty stirato bread. The bright acidity of balsamic vinegar cuts right through the savory garlic and sweet peppers, creating a bite you won't soon forget. It's a robust, messy, and deeply satisfying meal that brings Italian deli energy straight to your kitchen.
Ingredients
- 2 lb/1 kg grape tomatoes (about
- 3 pints/1 kg)
- 3 garlic cloves, minced
- ½ small red onion, diced
- 4 oz/100 g black or green pitted olives (or a mix), coarsely chopped
- 2 tbsp/30 ml extra-virgin olive oil
- 2 tbsp/30 ml balsamic vinegar
- ½ tsp/1.5 g kosher salt
- 3 large red bell peppers
- 2 garlic cloves, peeled
- ½ of a stirato (about 7 inches/ 18 cm; see here )
- 3 or 4 fresh basil leaves
Instructions
- 1Preheat the oven to 350°F (180°C). In a shallow saucepan, combine the grape tomatoes, minced garlic, diced red onion, chopped olives, olive oil, balsamic vinegar, and kosher salt.
- 2Roast the tomato mixture for 30 to 40 minutes, stirring occasionally, until the tomatoes burst and the surface begins to dry. Keep an eye on it so it doesn't overcook, as you want a thick, chunky sauce.
- 3Char the red bell peppers directly over a gas stove flame, rotating them frequently until the skin turns completely black on all sides. If you don't have a gas stove, roast them on a sheet pan in a 425°F (220°C) oven for 30 to 40 minutes until they collapse and blacken.
- 4Transfer the hot, charred peppers to a bowl and seal it tightly with plastic wrap. Let them sit for about 15 minutes so the trapped steam loosens the skins as they cool.
- 5Peel the skins off the cooled peppers under running water, then remove and discard the stems and seeds. Peeling under water helps wash away the sticky charred bits easily.
- 6Cut the cleaned peppers into half-inch (1-cm) strips and place them in a container. Pour in enough olive oil to cover them, then crush the peeled garlic cloves and add them to the oil.
- 7Cut the stirato bread in half lengthwise. Spread about two-thirds of a cup (160 ml) of the roasted tomato sauce over the bread, then top with the sliced mozzarella, prepared red peppers, and fresh basil leaves.
Notes
- Serving: The chunky roasted tomato and olive sauce is also excellent served warm over your favorite pasta.
- Make ahead: You can roast the tomato sauce up to 3 days in advance and store it in an airtight container in the fridge.
- Storage: The olive oil-submerged roasted peppers will keep in the fridge for up to a week. Bring them to room temperature before using.