Fra’ Mani Sandwich Recipes
Capicollo with Broccoli Rabe, Anchovies, Garlic and Calabrian Peppers
Braise the broccoli rabe in olive oil with anchovies, garlic, and a little salt until tender. Slice focaccia through the middle to create two sides. Toast the bread to medium brown on its cut side. Brush with extra virgin olive oil and rub with garlic. Arrange the broccoli rabe, anchovies and garlic all over the surface of the bread and top with thin sliced Spicy Capicollo and Calabrian peppers. Serve open-faced.
Open Face Capicollo with Roasted Corno di Toro Peppers and Oregano
Slice focaccia through the middle to create two sides. Toast the bread to medium brown on its cut side. Brush with extra virgin olive oil.
Toss the Corno di Toro peppers (an Italian heirloom variety) in olive oil and sea salt and roast them under the broiler. Remove the stem and seeds and cut into wide slices. Toss with additional olive oil to moisten and season with fresh chopped oregano, sea salt and a little vinegar.
Arrange peppers all over the surface of the bread and top with thin sliced Spicy Capicollo. Drizzle with extra virgin olive oil and serve at once.
Smoked Pancetta Crostoni
Arrange 2-3 very thin slices of Fra’ Mani Smoked Pancetta atop toasted rosemary focaccia that has been brushed with olive oil and garlic. Warm under the broiler until the pancetta just wilts. Sprinkle a little coarse sea salt over each crostone. Serve while still warm.
Lonza Club Sandwich
To make this sandwich, prepare the following ingredients. Ingredient quantities will vary according to the thickness of the sandwich you wish to make. In any case, plan to construct the sandwich with two layers of the Lonza and other elements between three slices of bread.
- Homemade mayonnaise seasoned with Dijon or tarragon mustard
- Watercress leaves and thin stems
- Fra’ Mani Pancetta, sliced thin, lightly browned in a pan or the oven
- Fra’ Mani Lonza—make this the most significant layer—thinly sliced
- Avocado slices
- Tomato slices
- Pan de Mie or other light sandwich bread, lightly toasted
Spread the first bread slice with mayonnaise. Strew with watercress, and then top with lonza. Follow with a layer of tomatoes, then pancetta, then avocado. Repeat this arrangement with the second slice of bread finishing with watercress. Finally spread the last slice of bread with mayonnaise. “Close” the sandwich, divide it, and skewer each portion to hold all intact. Serve at once.
PLT – Pancetta, Lettuce, and Heirloom Tomatoes on Country Bread
Purchase 20 slices of Fra’ Mani Pancetta, 1/8 inch thick. Pre-heat the broiler. Thinly slice three ripe heirloom tomatoes of different varieties and colors. Wash the hearts and colorful leaves of red leaf lettuce.
Prepare 1/2 cup of homemade mayonnaise. Broil the pancetta until lightly crisp on the middle rack of the oven, turning after the first side browns. Transfer the crisp pancetta to absorbent towel. Lightly toast 4 long slices of Levain or other round rustic country loaf. Spread mayonnaise on both sides of the bread. Top with lettuce, then the various types of tomatoes. Lightly salt the tomatoes. Place 5 slices of pancetta on the tomatoes, top with more lightly salted tomatoes, then lettuce, then bread. Eat.
Fra’ Mani Smoked Ham + mayonnaise + whole grain mustard + cave-aged Gruyere cheese + rye bread
Fra’ Mani Salame Rosa + homemade aioli + roasted red and yellow peppers + ciabatta roll
Fra’ Mani Mortadella + jarred artichoke quarters + Piquillo peppers + drizzle of olive oil + crusty sweet roll
Fra’ Mani Rosemary Ham + Divina roasted tomatoes in Oil + butter lettuce + mayonnaise + sweet baguette