1/4 C. fresh lemon juice
2 small bunches fresh oregano, leaves only (about 1/2 cup)
3/4 C. extra virgin olive oil
1 t. minced garlic
2 T. capers, drained and rinsed (optional)
freshly ground pepper to taste
Combine all dressing ingredients in a blender and mix until smooth.
Refrigerate, tightly covered, for up to 3 days.
Party Circular Sandwich
1 medium eggplant
2 T. olive oil
salt and freshly ground pepper
1 (10-inch) round loaf crusty bread
1/2 cup Oregano Lemon Dressing
1/2 lb. sliced Black Forest ham (smoked turkey breast can be substituted)
1/2 lb. salami slices
1 (7.5-ounce) jar roasted red peppers, drained well and patted dry with paper
1 lb. fresh mozzarella, sliced
20 fresh basil leaves
Cut eggplant into 1/2-inch slices. Brush with olive oil and sear on a grill or
hot nonstick skillet until soft and brown on both sides. Season with salt and
Cut bread in half horizontally with a serrated knife and hollow out the top and
bottom halves (leaving about 1/2-inch of bread around the crust). Brush bottom
half with 1/4 cup of the prepared dressing. In the bottom half of the bread,
place the fillings in this order: ham, eggplant, half of the salami, peppers,
mozzarella, remaining salami and basil.
Brush inside of top half with 1/4 cup dressing. Place top half onto sandwich.
Wrap sandwich tightly in waxed paper or plastic wrap. Place a tray or baking
sheet on top of the sandwich and weight it (in the refrigerator if possible)
with several cans for about 1 hour. Cut into 16 wedges when ready to serve.
Note: Wrap this sandwich well and leftovers will keep for several days.
Makes 16 party-size servings.