Thursday, October 21, 2010

Caper Dill Dijonaise and a heart smart Italian sandwich

ok, its been awhile since i put up something so i figured i'll share w YOU one
of my favorite sauces that i came up with.. its easy like sunday morning to make
and goes on just about everything when i get them ol MUNCHIES!!!!! ;-)
since i use this for alot....dipping cheese, pepperoni, carrots, sandwiches, grilled chicken, fish etc.etc. i make a pint at a time....i always do my measurements by ratio. i.e
3 parts mayonaise and 3 parts GOOD (yer favorite!) Dijon mustard
1 part Capers and 1 part Dill (dried...but dont be afraid to use fresh!)
or for the people who dont cook by ratio...
3Tbl Mayonaise
3Tbl Dijon Mustard
1Tbl Dried Dill
1Tbl Capers
1tsp of fresh ground black pepper
So here is a HEART SMART version of a classic Italian sandwich. Now i must say an Italian sandwich is different everywhere you go. Up here in Maine, its nothing but a ham and cheese w a bunch of veggies that basically defeats the whole concept of a sanwich

It is said that Lord Sandwich was fond of this form of food because it allowed him to continue playing cards, particularly cribbage, while eating without getting his cards greasy from eating meat with his bare hands.[3]

    BUT IM A PHILLY BOY. THEY ARE CALLED HOAGIES WHERE IM FROM..EASILY EATEN WITH ONE HAND....ALSO THE MEAT IS ALMOST ALWAYS CURED ITALIAN MEATS SUCH AS SALAMI, CAPPICOLA  HAM, PEPPERONI, MORTADELA AND SERVED ON GOOD SOUTH PHILLY STYLE ITALIAN BREAD WITH PROVOLONE CHEESE.
 SINCE I CANT GET ANYTHING CLOSE TO THE ITALIAN BREAD I GET IN PHILADELPHIA/NEW JERSEY I OPTED TO MAKE THIS ON SOME NICE ORGANIC 12 GRAIN BREAD, TOASTED AND COVERED W THE CAPER DILL DIJONAISE. ON THIS I PUT SOME TURKEY PASTRAMI, HARD SALAMI ROASTED CHICKEN BREAST WITH LIGHT PROVOLONE. AND MESCALINE GREENS. ON THE SIDE IS SOME TABBOULEH . 
AND A LITTLE OLIVE MEDLEY W ROASTED RED PEPPERS.
what was that that wolfgang puck says?? LIVE LOVE AND EAT!!!!!
peas out
-me2