We sometimes call these sloppy chicken sandwiches. They are a hit with kids and adults alike! Great for fall parties, feeding a crowd, or a simple easy dinner or lunch.
In a medium skillet add olive oil. Add onions, celery, peppers and garlic. Sautee until tender. Add soups, chicken and seasonings. Incorporate crackers. Taste and adjust seasonings. Serve hot on a bun, slice of bread, crackers or chips
Place all ingredients in a big bowl and give them a serious mix for at least 15-20 minutes; best if you use your hands.
Let the meat rest in the fridge over night, covered with plastic wrap for the spices to meld
Start making little sausage shaped meat rolls using your hands. Having wet hands helps in this step. Place directly onto heated grill/griddle. (tip: use olive oil to coat the griddle or grill before you warm) Cook until no longer pink. Serve with cranberry mustard sauce
Recipe Notes
Twist: Â Choose your beloved olive oil! Â Harissa, Garlic, Wild Mushroom, Dill!
In a medium sauce pan, combine the water, vinegar, and salt. Bring to a boil over medium heat. Place the garlic and sliced peppers in a large mouth canning jar or two smaller jars. Pour in the hot boiled pickling liquid in to each jar, completely covering the peppers but leaving a head space of 1/2" from the top of the jar. Allow to cool to room temperature and then refrigerate for 10 days before eating. Keep refrigerated and use within 1 month. These peppers can be enjoyed as is or drained of pickling liquid and drizzled with a fresh, herbaceous extra virgin olive oil such as Frantoio, Coratina or FS17.
For this exceedingly simple yet extremely delicious application, try two “lifter” cuts off the chuck for this Chicago style sandwich. Don’t worry if you can’t find “lifters” though, just use a chuck roast and you’re all good.
Preheat the oven to 425. Cut 24 slits in to all sides of the roast and insert garlic slivers in to each slit. Liberally slather the roast with Tuscan Herb Olive Oil and coat with a blend of dried oregano, red pepper flakes, and salt. Place the roast onto a rack set in a roasting pan. Roast at 425 F. in the center of the oven for 20 minutes, and then add the beef stock to the roasting pan. Cover the roast with foil and reduce the heat to 300 F.. Slow roast for an additional 3 hours covered with foil.
This roast is delicious on its own. However, you can also slice it paper thin for Italian Beef Sandwiches. Serve the warm sliced meat dunked in to the seasoned roasting broth, on sturdy rolls with pickled vegetables and or peppers and a drizzle of Tuscan Herb Olive Oil to finish.
Recipe Notes
Items available at the Olive Twist: Â dried oregano, red pepper flakes, salt, pepper, Tuscan Herb Olive Oil
Put all ingredients into a food processor. Pulse until the mixture has the consistency of pesto. Lightly toss with one pound of cooked pasta or serve with crackers or bread as a spread.
Twist: Use Tuscan Herb Olive Oil, Juniper Berry Balsamic Vinegar or Cranberry Pear Balsamic Vinegar
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores
Twist: Any of our spicy oils would compliment this dish: chipotle, Harissa, and Cayenne. For a more Mediterranean flavor try the wild dill olive oil, or wild mushroom & sage olive oil with pita bread!
Recipe Notes
The following items are available at The Olive Twist, Inc, or our on-line store:
One muffuletta loaf, similar to focaccia, split horizontally. Cover bread with olive salad, then layers of Capicola, hard salami, Mortadella, Emmentailer, and Provolone. The sandwich may be heated to soften the cheese. Wrap sandwich in plastic wrap and foil. Refrigerate for 4 to 24 hours.
