Peperonata & coppa panino from Polpo: A Venetian Cookbook (of Sorts) (page 90) by Russell Norman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on April 08, 2015

    I made this using a small slice of a baguette (with the dome sliced off) (ciabatta was called for), some quickie peperonata, tomatoes, onion, capers, olives, parsley, coppa, and mayonnaise (I used homemade). I did not have rocket, so I threw on a few basil leaves. I cooked it in a grill pan with brick atop. It was a bit of a balancing act, my sandwich was small, the brick kept falling off, the filling kept falling out, so I ended up just holding and pressing the brick until it was done. If you have everything on hand (and you’re at home at lunchtime!), this comes together quite quickly. All those salty flavors, the fresh leaves, fresh tomatoes, piquant peppers, the crunchy bread… Totally worth it!

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