I love this sandwich! It’s a vegetarian take on an old New Orleans favorite, minus the cold cuts (you won’t miss them, I swear!). And it can be thrown together easily if you have leftover Olive, Artichoke Heart, and Mushroom Sauce and leftover Garlic-Feta Dip. Those leftovers are what inspired me to create this sandwich in the first place. The key is in finding a good giardiniera sauce for the right amount of heat – giardiniera is somewhat similar to a spicy chow-chow (but less vinegary), which could definitely substitute in a pinch. Giardiniera always kinda sounded like a medical condition to me (sort of like Sefolosha), but it sure is a tasty mix of pickled carrots, cauliflower, and peppers. I got mine from thatpickleguy.com, but I bet you could pick up a jar locally.
Start to Finish: Depends on whether you have leftovers or not.
10 minutes w/ leftovers; 45 minutes if you’re making everything now
½ recipe of Olive, Artichoke Heart, and Mushroom Sauce (warmed up)
½ recipe Garlic-Feta Dip
8 slices provolone cheese
8 slices sourdough bread (or some other awesome sandwich bread of your choice)
1-2 cups fresh arugula (or spinach or leafy lettuce)
2-3 thinly sliced tomatoes (I like the Roma variety best)
1 jar of roasted red peppers, drained and sliced
Giardiniera sauce to taste (careful, a little goes a long way!)
Spread some garlic-feta dip on one slice of bread, and put a piece of provolone on the other (repeat with the remaining slices of bread).
Toast in a toaster oven or in your oven’s broiler until the provolone is melty and the bread is toasted to your liking.
On one slice of toasted cheese bread, spread on a good spoonful of olive, artichoke and mushroom sauce, then pile on the tomatoes, red peppers, arugula and giardiniera. Place the other slice of cheesy toasted bread on top.
Cut in half and serve. Enjoy the best sandwich ever!
Pasta with red sauce gets boring pretty fast, and I’ve never been much of a fan of red sauce anyway, even as a kid. However, the white sauce “alternative” isn’t necessarily a better option, at least healthwise! So I’m always looking for different types of sauces to put on pasta, and I absolutely love this Mediterranean‐influenced sauce.
I prefer to use quinoa pasta since it’s wheat‐free and has a lot more protein and less carbs than traditional pasta. I’ve seen it at Akins and Sprouts – and they even carry it at the little Walmart grocery right by my house in the gluten‐free section. My husband (and me, for that matter) can’t tell the difference between it and the real deal. It has a good texture and taste.
About dry sautéing: After years of dealing with mushrooms immediately soaking up all the cooking oil, I realized you could cook the mushrooms in a pan with nothing in it. So don’t be tempted to Misto that pan, I promise dry sautéing mushrooms is the way to go.
One more note: Don’t salt this dish until you’ve tasted it, especially if you use the optional feta cheese on top. The olives, brine, parmesan, and feta are all pretty salty, so you may not need to add any additional salt.*
Start to finish: 30 minutes
1 pound pasta
1 pound mushrooms, sliced (white button or brown crimini both work well)
1 can/jar black olives, chopped (I use Lindsay Naturals)
1 can/jar green olives, chopped (ditto on Lindsay Naturals)
Brine from one of the cans of olives (you pick ‐‐ black or green)
1 small jar of artichoke hearts, chopped (preferably in water, not oil)
1 tablespoon olive oil
1 bulb garlic (yes 1 bulb!), peeled and chopped
1 teaspoon fresh or dried rosemary, chopped
Sea salt* & black pepper, to taste
¼ cup grated Parmesan
¼ cup fresh flat‐leaf Italian parsley, chopped
Crumbled feta cheese, if you so desire
1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package
directions. You should be able to make the sauce while the water boils/pasta cooks.
2. Meanwhile, dry sauté the mushrooms in a large skillet until cooked and the water releases.
3. Add both types of chopped olives and the brine from 1 can/jar.
4. Add the drained artichokes. Mix. Turn the heat to very low/warm.
5. In a small sauté pan on low heat, sauté the garlic and rosemary. Once the garlic is tender, but
not brown or crispy, mix into the olive/mushroom/artichoke mixture.
6. Toss the cooked pasta with a dash of olive oil, salt & pepper, and the Parmesan cheese. Then
mix in the olives/mushrooms/artichokes.
7. Garnish with feta and parsley.
The perfect cool weather soup for the upcoming holiday. And it’s so simple, it only has five ingredients. And so tasty, I make it year round, not just at Halloween. It’s based on a recipe from Nigella Lawson, but I prefer smoked mozzarella to plain, as it gives it a good smoked, bacon-like flavor without all the extra fat. It almost tastes like split-pea soup made with a ham hock that’s been simmering on the stove all day. Enjoy!
Prep Time: 5 minutes
Cook time: 10 minutes