The Spuckie from Cutty's

Name: The Spuckie from Cutty's
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 113 grams thinly sliced hot capicola; 4 smalls carrots, peeled and shredded; 6 Tbsps extra virgin olive oil (plus more for drizzling); 454 grams fresh mozzarella, drained and thinly sliced; 1 medium clove garlic, grated on a microplane grater; 118 milliliters pitted green olives, finely chopped; 118 milliliters pitted kalamata olives, finely chopped; 2 servings Kosher salt and freshly ground black pepper; 227 grams thinly sliced mortadella; 3 Tbsps red wine vinegar; 59 milliliters drained roasted red peppers, finely chopped; 2 ciabatta-style rolls, about 12 by 4-inches each, sliced in half

You can never have too many main course recipes, so give The Spuckie from Cutty's a try. One serving contains 1897 calories, 90g of protein, and 149g of fat. This recipe serves 2. A mixture of kalamatan olives, mortadella, olives, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine carrots, olives, peppers, garlic, vinegar, and olive oil in a medium bowl. Season to taste with salt and pepper. Open ciabatti and place cut-side up on a cutting board.

Ingredients you will need

Salt And Pepper

Olive Oil

Carrot

Peppers

Vinegar

Garlic

Olives

Equipment you will use

Cutting Board

Bowl

Spread 1/3 of mixture evenly over bottom half of each loaf of ciabatta. Divide remaining mixture evenly over top half of each loaf. Arrange mortadella evenly over bottom halves, then layer on finocchiona, capicola, and mozzarella.

Ingredients you will need

Mortadella