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grill girl, Mediterranean sandwiches, picnic lunch
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Capicola Ham, Goat Cheese and Grilled Vegetable Summer Sandwiches

Author: Robyn

Ingredients

  • 4 small loaves ciabatta bread- sliced in half each about the size of a hoagie roll
  • ½ lb capicola ham sliced thin
  • 5 oz goat cheese one container
  • grilled veggies: I used 1 fennel 1 squash, 1 zucchini - These were sliced lengthwise. (These were grilled and then refrigerated from the night before).
  • bunch of fresh herbs I used basil and oregano
  • cup of arugula
  • 1 cup of roasted red pepper from a jar this is optional
  • salt and pepper to taste
  • olive oil- for drizzling

Instructions

  • Toast it in the oven for 5-7 minutes at 350 degrees to get it nice and crispy. Slice the bread lengthwise and start assembling the ingredients. Layer capicola ham on the bread on both sides. The ham is going to be the barrier so the moisture from the cheese and veggies does not get the bread soggy. Next, add the goat cheese- 2 heaping teaspoons per sandwich. Next, layer the grilled veggies and add arugula, herbs, roasted red peppers, a drizzle of olive oil, salt and pepper.
  • Combine the sandwich halves and smoosh them together. Wrap in parchment paper tightly so they stay together and protected from the moisture of the cooler. Slice in half so they are easier to eat and share and then store in a tupperware
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  • container to protect them from all the activity of boating/picnicking, etc. I always wrap the container in 2 plastic bags before putting into a cooler to ensure the moisture of the cooler does not get to them.
  • Enjoy your colorful, tasty sammies out on the water or in a beautiful location somewhere- even your backyard!