Sandwich Salute

I like it when I’m right.  In Thursday’s post I recommended a cookbook that I hadn’t even tried a recipe from, and lo and behold, my prediction was, so far, correct.  The first sandwich I made from Tom Colicchio’s ‘Wichcraft cookbook was a home run.  I omitted the raisins and capers from the marinade because I don’t like them, and I added a little grated parmesan cheese.  You could probably omit the salami for a yummy vegetarian version.  Regular Romaine lettuce or mesclun would work fine in place of those fancy greens.  Just make sure you allow enough time (4-6 hours) for marinating.  Enjoy!

Salami and Marinated Cauliflower Sandwich

(serves 4)

For the marinated cauliflower:

• 1 medium head cauliflower

• ¼ red onion, finely chopped

• 1 teaspoon finely chopped garlic

• ½ cup small golden raisins

• 3 tablespoons capers, drained

• Pinch of red pepper flakes

• 2 teaspoons caraway seeds, toasted

• ½ cup flat-leaf parsley, finely chopped

• 4 teaspoons chopped fresh oregano, or 2 teaspoons dried Sicilian oregano

• 1 cup extra-virgin olive oil

• 1/3 cup white wine vinegar

• 2 teaspoons kosher salt

• Freshly ground black pepper

4 soft ciabatta rolls

½ pound salami, thinly sliced

2 cups loosely packed bitter greens, such as dandelions, beet greens, or mustard greens

4 teaspoons Dijon mustard

Remove any green leaves from the cauliflower while keeping the stem. Quarter and slice the cauliflower as thin as possible.  (Don’t worry if some of the cauliflower crumbles into small pieces.)  In a bowl, combine the cauliflower with all the marinade ingredients and mix well. Set aside to marinate for 6 hours or more. Make sure to stir the mixture from the bottom before using.

Slice the ciabatta rolls in half, with a thicker bottom half so that the marinade soaks into the bread.  Place the marinated cauliflower on the bottom slices and top with the salami and the bitter greens.  Spread the mustard evenly on the top slices and close the sandwiches.  Cut into halves and serve.  Eat!