Smoked Beef Carpaccio or Venison Muffulettas (New Orleans Style)

2010-08-11

Ingredients:

100g pack Capreolus cold smoked beef carpaccio

1 large ciabatta loaf

1 medium courgette chopped fairly finely

1 small bell pepper cut into small chunks

1 or 2 large cloves garlic finely sliced

4 or 5 small whole tomatoes

handful fresh basil roughly torn by hand

80g pitted green olives drained and finely sliced

80g pitted black olives drained and finely sliced

Good olive oil

Pinch salt

Freshly ground black pepper

5 or 6 slices Provolone, Leerdammer, or Gruyere cheese (only one of these)

Method:

Preheat oven to 180 degrees. Spread the pieces of courgette, pepper, garlic and whole tomatoes onto a baking tray. Liberally drizzle with olive oil and add a pinch of salt and pepper together with the shreds of fresh basil. Using clean hands toss the vegetables in the oil until everything is coated and then spread over the baking tray. Cook for 20 -30 minutes until the vegetables are soft and the edges are slightly caramelised (do not let them overcook and become black). Remove from the oven to cool slightly. In the meantime finely chop the green and black olives and then add these to the roasted vegetables and mix gently together.

Slice the ciabatta lengthways (horizontally) and drizzle olive oil on the two cut surfaces. Place the bottom half onto aluminium foil cut side up. Heap the vegetable and olive mix onto the ciabatta and spread to cover. Lay slices of Smoked Beef carpaccio (or our Smoked Venison) onto the vegetable layer, overlapping generously. Top with slices of the cheese you have chosen, again overlapping these. Replace the top of the bread to form a sandwich. Wrap the aluminium foil over the bread and firmly cover and seal the whole thing. Place into the oven for 12-15 minutes (until the cheese has melted and everything has been heated through)

Unwrap and cut into quarters and serve!

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