25 7 / 2013

Mezzetta Midsummer Hummus Wrap

Makes 1 wrap

1 tortilla

¼-cup hummus

2-3 romaine lettuce leaves

3 tbsp. Mezzetta Golden Greek Pepperoncini

3 tbsp. Mezzetta Roasted Bell Peppers

Handful alfalfa sprouts

Spread hummus on tortilla.  Layer lettuce on top of the hummus, and arrange Mezzetta Roasted Bell Peppers, Mezzetta Golden Greek Pepperoncini, and alfalfa sprouts on top of the lettuce.

Roll the tortilla and cut in half to serve.

25 7 / 2013

“PBLT” (Pepperoncini, Bacon, Lettuce, Tomato)

Makes 1 sandwich

3 strips bacon

1 tbsp Mezzetta Tomato Pesto

1 tbsp mayonnaise

3 slices tomato

2 leaves romaine lettuce

2 slices whole wheat bread

2 tbsp Mezzetta Pepperoncini

Cook the bacon until crispy according to package instructions. Set aside to drain on paper towels.

Stir Mezzetta Tomato Pesto and mayonnaise in a small bowl until thoroughly combined.

Spread pesto-mayonnaise mixture on both sides of the bread.  Layer tomato slices, Mezzetta Pepperoncini, bacon, and lettuce on the bread. Top with remaining bread slice. Cut in half to serve.

25 7 / 2013

Mezzetta Mediterranean

Makes 1 sandwich

1 ciabatta roll, sliced in half horizontally

1 4-oz. ball fresh Mozzarella cheese

3 slices tomato

4 basil leaves, chiffonade

2 tbsp Mezzetta Grilled Artichokes, leaves separated

2 tbsp Mezzetta Sliced Greek Kalamata Olives

2 tbsp Mezzetta Tomato Pesto

1)   Cut the mozzarella into ¼-inch slices. 

2)   Spread the pesto on both sides of the roll. 

3)   Arrange mozzarella slices, then tomato slices, then artichokes on the bottom half of the roll. 

4)   Scatter the olives evenly on top of the artichokes, and top with basil chiffonade. 

5)   Finish the sandwich with remaining ciabatta roll top.

25 7 / 2013

My Mezzetta Mozzarella, Artichoke, and Prosciutto Panini 
Makes 1 panini

3 tbsp Mezzetta Grilled Artichokes
1 tbsp Mezzetta Tomato Pesto
2 slices prosciutto
3 slices fresh mozzarella
2 tbsp ricotta
1 Ciabatta roll

1)   Preheat Panini press and brush with olive oil.  
2)   Cut ciabatta roll horizontally in half.  Spread pesto on one half and ricotta on the other.  
3)   Layer prosciutto on top of pesto, then mozzarella, then artichokes.  Top with remaining roll half.
4)   Grill sandwich for 5-6 minutes until cheese is melted and grill marks appear.

5)   Cut in half to serve.

My Mezzetta Mozzarella, Artichoke, and Prosciutto Panini

Makes 1 panini

3 tbsp Mezzetta Grilled Artichokes

1 tbsp Mezzetta Tomato Pesto

2 slices prosciutto

3 slices fresh mozzarella

2 tbsp ricotta

1 Ciabatta roll

1)   Preheat Panini press and brush with olive oil. 

2)   Cut ciabatta roll horizontally in half.  Spread pesto on one half and ricotta on the other. 

3)   Layer prosciutto on top of pesto, then mozzarella, then artichokes.  Top with remaining roll half.

4)   Grill sandwich for 5-6 minutes until cheese is melted and grill marks appear.

5)   Cut in half to serve.

25 7 / 2013

Spicy Mexitalia Grilled Cheese 
Makes 1 sandwich

3-4 slices Mezzetta Jalapenos
3-4 slices Mezzetta Hot Cherry Peppers
1 oz. Gruyere
1 oz. sharp cheddar
2 slices provolone
2 slices sourdough bread

1)   Slice the Gruyere and arrange slices in a single layer on one piece of the sourdough bread.  
2)   Slice the cheddar and arrange in a single layer on top of the Gruyere cheese.  Layer the provolone on top of the other cheeses.
3)   Arrange the hot peppers and jalapenos on top of the cheese and top the whole thing with the remaining sourdough slice.
4)   Melt 1½ tbsp. butter over medium heat in a cast iron skillet.  When foam subsides, place sandwich in the pan and press down with a large spatula to toast.  Cook for 3-4 minutes or until golden brown, checking the underside periodically to make sure it doesn’t burn.

5)   When underside is golden brown, flip the sandwich.  Add more butter if the pan is dry.  Toast until the second side is golden brown, then remove sandwich to cutting board.  Cut in half and serve.

Spicy Mexitalia Grilled Cheese

Makes 1 sandwich

3-4 slices Mezzetta Jalapenos

3-4 slices Mezzetta Hot Cherry Peppers

1 oz. Gruyere

1 oz. sharp cheddar

2 slices provolone

2 slices sourdough bread

1)   Slice the Gruyere and arrange slices in a single layer on one piece of the sourdough bread. 

2)   Slice the cheddar and arrange in a single layer on top of the Gruyere cheese.  Layer the provolone on top of the other cheeses.

3)   Arrange the hot peppers and jalapenos on top of the cheese and top the whole thing with the remaining sourdough slice.

4)   Melt 1½ tbsp. butter over medium heat in a cast iron skillet.  When foam subsides, place sandwich in the pan and press down with a large spatula to toast.  Cook for 3-4 minutes or until golden brown, checking the underside periodically to make sure it doesn’t burn.

5)   When underside is golden brown, flip the sandwich.  Add more butter if the pan is dry.  Toast until the second side is golden brown, then remove sandwich to cutting board.  Cut in half and serve.

25 7 / 2013

Napa Valley Breakfast Sandwich

Makes 1 sandwich

1 potato roll
1-2 tbsp Mezzetta Tomato Pesto
Handful fresh baby spinach leaves
2 eggs
2 tbsp ricotta
2 tsp butter
Salt
¼ cup Mezzetta Grilled Artichokes

1)   Slice roll in half and spread Mezzetta Tomato Pesto on the bottom slice.  Layer spinach leaves on top.
2)   Melt butter in medium pan over medium heat.  Crack eggs into a small bowl or cup and scramble gently with a fork to break the yolk and combine with the white.
3)   When butter is foamy, add eggs to the pan.  Shake the pan gently with one hand and using a rubber spatula in the other hand, keep the eggs moving around the pan to produce small soft curds.
4)   After about 30 seconds, when the eggs are just set and still soft, remove from pan and into a small bowl.
5)   Immediately add the ricotta cheese to stop the eggs from overcooking. Stir gently to combine without breaking up the curds too much. Taste and season with salt.
6)   Place hot eggs over the spinach and arrange artichoke hearts on top, separating the leaves.  

7)   Top with the other half of the roll.

Napa Valley Breakfast Sandwich

Makes 1 sandwich

1 potato roll

1-2 tbsp Mezzetta Tomato Pesto

Handful fresh baby spinach leaves

2 eggs

2 tbsp ricotta

2 tsp butter

Salt

¼ cup Mezzetta Grilled Artichokes

1)   Slice roll in half and spread Mezzetta Tomato Pesto on the bottom slice.  Layer spinach leaves on top.

2)   Melt butter in medium pan over medium heat.  Crack eggs into a small bowl or cup and scramble gently with a fork to break the yolk and combine with the white.

3)   When butter is foamy, add eggs to the pan.  Shake the pan gently with one hand and using a rubber spatula in the other hand, keep the eggs moving around the pan to produce small soft curds.

4)   After about 30 seconds, when the eggs are just set and still soft, remove from pan and into a small bowl.

5)   Immediately add the ricotta cheese to stop the eggs from overcooking. Stir gently to combine without breaking up the curds too much. Taste and season with salt.

6)   Place hot eggs over the spinach and arrange artichoke hearts on top, separating the leaves. 

7)   Top with the other half of the roll.

25 7 / 2013

Mezzetta Mexicali
Makes 1 open-faced tortilla sandwich

1 can black beans
2 tsp olive oil
2 cloves garlic, minced
1 tortilla
1 egg
1 tbsp butter
3-4 slices Mezzetta Jalapeno Peppers
¼ cup Mezzetta Roasted Bell Peppers
2 tbsp queso fresco, crumbled
½ avocado, sliced and tossed with 1 tbsp lime juice
1 tbsp cilantro leaves
Salt and pepper

1)   Drain the black beans.
2)   Heat a medium saucepan over medium-low heat.  Add olive oil to heat for a few seconds.  Sweat the minced garlic in the oil over low heat until fragrant, about 1 minute.  Do not brown.
3)   Add the black beans and stir to combine with the garlic.  Cook until slightly softened and heated through, about 2 minutes.  Season with salt and pepper to taste. Remove from heat.
4)   Spoon warm black beans over tortilla.  Arrange Mezzetta Roasted Bell Peppers, Mezzetta Jalapeno Peppers avocado slices on top of the beans.
5)   In a separate skillet, melt butter over medium heat. Fry egg until the white is set and the yolk is still runny.  

6)   Place fried egg on top of avocado slices. Sprinkle cheese and cilantro on top.

Mezzetta Mexicali

Makes 1 open-faced tortilla sandwich

1 can black beans

2 tsp olive oil

2 cloves garlic, minced

1 tortilla

1 egg

1 tbsp butter

3-4 slices Mezzetta Jalapeno Peppers

¼ cup Mezzetta Roasted Bell Peppers

2 tbsp queso fresco, crumbled

½ avocado, sliced and tossed with 1 tbsp lime juice

1 tbsp cilantro leaves

Salt and pepper

1)   Drain the black beans.

2)   Heat a medium saucepan over medium-low heat.  Add olive oil to heat for a few seconds.  Sweat the minced garlic in the oil over low heat until fragrant, about 1 minute.  Do not brown.

3)   Add the black beans and stir to combine with the garlic.  Cook until slightly softened and heated through, about 2 minutes.  Season with salt and pepper to taste. Remove from heat.

4)   Spoon warm black beans over tortilla.  Arrange Mezzetta Roasted Bell Peppers, Mezzetta Jalapeno Peppers avocado slices on top of the beans.

5)   In a separate skillet, melt butter over medium heat. Fry egg until the white is set and the yolk is still runny. 

6)   Place fried egg on top of avocado slices. Sprinkle cheese and cilantro on top.

25 7 / 2013

Pimento Cheese on a Biscuit, Y’all
Makes 2 biscuit sandwiches and 2 cups of pimento cheese***

2 store-bought biscuits
1/2-lb aged Cheddar cheese, grated by hand
¼ cup mayonnaise
2 tsp Dijon mustard
1 tbsp Mezzetta Hot Cherry Peppers, very fine dice
¼ cup Mezzetta Roasted Bell Peppers, ¼-inch dice
½ tsp paprika
Generous pinch cayenne pepper

1)   Place grated Cheddar in a medium bowl.  
2)   Add mayonnaise, dijon, Mezzetta Hot Cherry Peppers, Mezzetta Roasted Bell Peppers, paprika, and cayenne.
3)   Stir to combine. Taste and adjust seasoning.
4)   Split biscuits in half and spoon pimento cheese on. Replace biscuit tops and serve. Refrigerate leftover pimento cheese.

***Use leftover pimento cheese as a dip for crudités, spread on crackers, or on sandwiches.

Pimento Cheese on a Biscuit, Y’all

Makes 2 biscuit sandwiches and 2 cups of pimento cheese***

2 store-bought biscuits

1/2-lb aged Cheddar cheese, grated by hand

¼ cup mayonnaise

2 tsp Dijon mustard

1 tbsp Mezzetta Hot Cherry Peppers, very fine dice

¼ cup Mezzetta Roasted Bell Peppers, ¼-inch dice

½ tsp paprika

Generous pinch cayenne pepper

1)   Place grated Cheddar in a medium bowl. 

2)   Add mayonnaise, dijon, Mezzetta Hot Cherry Peppers, Mezzetta Roasted Bell Peppers, paprika, and cayenne.

3)   Stir to combine. Taste and adjust seasoning.

4)   Split biscuits in half and spoon pimento cheese on. Replace biscuit tops and serve. Refrigerate leftover pimento cheese.

***Use leftover pimento cheese as a dip for crudités, spread on crackers, or on sandwiches.