Bocadillo – isn’t that a fun word to say!  Reminds me of armadillos and my disappointment in not seeing one in all of my time in Texas…  Something about the fact that they’re just rolling around on the streets and whatnot makes me laugh.  To round out my meandering train of thought, Texas aka Texaco borders Mexico where people speak Spanish, but unfortunately do not eat bocadillos.  Luckily you do not have to face the same fate now that you have this recipe.  Tortas be gone!

 

This recipe again comes from one of my best Cali blonde girlfriends who also graced me with the recipe for the oven roasted tomatoes.  Thank you Kristo!  While she didn’t actually come by this recipe during her year plus abroad in Madrid, she did hone her fine appreciation for Manchego and late night bocadillos without which she might not have found this recipe worth trying.  Parece que es el destino.

 

For Bocadillo:

 

• 8 oz Manchego cheese (thinly sliced)
• 1 baguette (halved length-wise)
• 1 recipe oven roasted tomatoes
• 2 cloves Garlic (1 chopped, 1 whole)
• 1 lemon (juiced)
• 1 package arugula
• 2 T olive oil
• ½ t Chile Flakes
• Salt

 

Heat olive oil, add chopped garlic and cook until opaque.  Add Chile Flakes, cook until they bleed until the oil (5 seconds).  Add arugula and cook until wilted.  Remove to colander, toss w/ salt. 

Rub the bread with peeled garlic.  Cover w/ greens and squeeze lemon juice on top. Add layer of cheese.

 

For Herbed Oil:

 

• 1 cup olive oil
• 2 cloves garlic
• Thyme
• Sage
• Rosemary
• Flat leaf parsley

Combine all of the ingredients in a food processor, let stand for 1 hour, and drizzle over sandwich.  Close sandwich and slice!’

Did someone say bread salad?  If you weren’t aware those two words could coexist say hello to your new BFF Panzanella.  Yes my friends, you can have your salad and eat it too.  Perhaps even with a big grin across your lips!  Panzanella is one of my all time favorite salads and I think that if you’re a fan of bread soups such as Ribollita and Pappa al Pomodoro you too will find this to be your new favorite. 

 

 

Traditionally Panzanella is made with stale (not moldy just crusty) bread, tomatoes, basil, and some sort of vinaigrette to soften.  Like many other Tuscan staples (see aforementioned soups) this dish aims to make use of leftovers and can be adapted as such.  Waste not want not foodies!  While the recommended bread is salt free and Tuscan, this can also be tailored to your cabinet’s current inventory.

 

BREAD Salad

Serves 6

 

• 2 Red Peppers (roasted)
• 1 Sweet Onion (roasted)
• 1 Jar Artichoke Hearts in oil
• 1-2 cups arugula
• 1 package goat cheese (crumbled)
• 3 cups cubed bread (toasted)

 

 

To roast peppers simply place whole in the oven at 400 degrees rotating about every 5-10 minutes when charred.  Once the pepper’s skin is bubbly remove from the oven and let stand in a paper bag for 5 minutes – this will make them much easier to peel!  Remove skins and cut out veins and seeds.  NOTE: Do not wash the seeds off as this will cause you to lose flavor!  Add to the bowl. 

 

You can roast the onions alongside the peppers.  To prepare slice the onions into quarters, transfer to a baking sheet, drizzle with olive oil, S&P, and roast until softened about 30 minutes.    Add to the bowl.

 

Hey guess what you can also cook the bread alongside the peppers and the onions!  Cut your bread into cubes and lay flat on a baking sheet.  Drizzle with olive oil and bake until crisp and slightly brown about 15 minutes.

 

Go ahead and add the remaining ingredients artichokes, arugula, and goat cheese,  you guessed it,  to the bowl! 

 

 

Vinaigrette

 

• ¼ cup Olive oil
• ½ lemon (juiced)
• 2 T Balsamic Vinegar
• 1 clove garlic (minced)
• S&P (to taste)

 

In a small dish whisk the above ingredients until combined.  Drizzle over the bowl and mix with salad ingredients until combined.