Recent Recipes

Sheet Pan Italian Subs

4 garlic cloves

1 tablespoon fresh oregano (or 2 tablespoons dried oregano)

Kosher salt and black pepper

¼ cup red wine vinegar

¼ cup extra-virgin olive oil

1 (14-ounce) can chickpeas, drained and patted dry

5 ounces salami (casing removed), cut into 1/2-inch pieces

8 ounces cooked ham, diced

1 red onion, halved and cut into 1/4-inch wedges

1 medium head radicchio, sliced

1 cup cherry or grape tomatoes, halved

8 pepperoncini peppers

½ cup ricotta

Crusty bread and baby arugula, for serving

Heat the oven to 450 degrees. Coarsely chop the garlic, then add the oregano and 2 teaspoons salt on top of the garlic and chop together until it forms a paste. Transfer to a mason jar with a lid, add vinegar and olive oil, shake. Pour half the dressing into a large bowl, then add the chickpeas, salami, ham, tomatoes, pepperoncini red onion and radicchio. Mix gently to coat in the dressing, and spread out on a sheet pan or two and bake 30 minutes, stirring halfway through. Meanwhile add salt and pepper to ricotta to taste.

Toast bread if desired. Top with ricotta and spoon hot meat and veggies over. Finish with a little arugula.

Yield: 4 servings