Mozzapep Sandwich


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As this week drags into Tuesday I think about the great weekend I had in Charleston, South Carolina. I am staying with a buddy from high school who loves to surf and he had been looking forward to the weekend and waves from Hurricane Bill (which was working its way north in the Atlantic). I had never been surfing for a few reasons but mainly because I didn’t like the idea of giving up my position at the top of the food chain and drowning is pretty high up there too. There was a part of me that has always wanted to try so I went with the “when in Rome” attitude and went for it.

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Over the weekend we went surfing three times and I have to say it was a huge success. It wasn’t successful because I did great and picked up a few sponsor but the fact that my wake isn’t being held today is an accomplishment. The current and swell from Hurricane Bill was pretty fierce and there were at least two times that I was one salt water gulp from a full panic. I did get on the board a few times and managed to ride the waves and I definitely have the bug and want to try it again.

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For now, I will do what I do best, “eat”. Charleston is a food lovers paradise and this is apparent if you have ever watched the travel channel or food network. There are a few places I am looking to try while I am in town and will report back on the goods. Meanwhile lets talk about this sandwich I made a few weeks ago.

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Like most great ideas, this sandwich came to me while laying couch on an empty stomach. I wanted a grilled cheese but felt the need to change it up a bit. I knew using the leftover ingredients from the caprese salad I made the day before would work perfect. Instead of making it grilled cheese style I decided to get the cast iron skillet and cook it in the broiler. I also just called it “Mozzapep” because I didn’t know what else to call it…..any ideas???

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MOZZAPEP SANDWICH

2 slices of rye bread

2 thin slices of tomato

1 tablespoon of butter

1 clove of garlic (chopped)

1 teaspoon of oregano

3 slices of fresh mozzarella (thinly sliced)

4 large slices of pepperoni

6 basil leaves (torn)

8 black olives (sliced)

cooking spray

salt

pepper

Put cast iron skillet in the oven and turn up to broil and let heat for 5 mins

Take  1 tablespoon of butter and set aside at room temperature. In a small bowl mix butter, garlic and oregano to make garlic butter. Sprinkle the butter mixture with salt and pepper to taste.

Spread butter mixture over one side of each piece of bread. Top piece of bread with butter side down with pepperoni, cheese, olives, tomato and basil. Top sandwich with slice of rye bread, butter side up.

Remove cast iron skillet from oven and spray with cooking spray.  Put sandwich on cast iron skillet and and return to oven on second to top shelf and cook until cheese is melted and bread slightly brown. You can also cook in a frying pan like a grilled cheese

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Categories: Recipes, Sandwiches

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