SPEIDINI TORPEDO SANDWICHES
RECIPE TYPE
Under 30 min
SERVES
4
Prep: 15 min
Grill: 10 min
Ingredients
2 portions frozen Longo’s Pork, Lamb or Chicken Speidini (about 20 mini skewers total)
4 tbsp Longo’s Roasted Garlic & Shallots Grapeseed Grilling Oil, divided
1/2 tsp each salt and pepper
4 Longo’s Olive or Plain Bread Sticks
1 cup Longo's Organic Arugula and Baby Spinach Blend (approx.)
4 slices Longo’s Mozzarella or Longo’s Tomato and Basil Havarti Cheese, cut to fit the bread sticks
Roasted Red Pepper & Olive Mayo:
1/3 cup mayonnaise
1 roasted red pepper, blotted dry and chopped
2 tbsp chopped Longo’s Sliced Kalamata Olives
Directions
Roasted Red Pepper & Olive Mayo: Stir mayonnaise with roasted red pepper and olives. Set aside.
Arrange strips of aluminum foil the width of the exposed speidini skewers on the grate.
Brush speidini with 2 tbsp of the grilling oil and season all over with salt and pepper. Place on preheated greased grill over medium heat so that the wooden skewers are resting on the foil-lined areas and the meat is directly on the grates.
Grill speidini, separating skewers once able to and turning often, for 7 to 10 minutes or until cooked through.
Meanwhile, lightly brush halved bread sticks with remaining 2 tbsp grilling oil; grill, cut-side down until just lightly marked. Slather bread sticks with Roasted Red Pepper & Olive Mayo.
Remove meat from skewers and layer onto bread sticks along with greens and cheese.
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving (1 Sandwich): 640 Calories
Protein 26g | Fibre 1g |
Fat 47g | Sugar 2g |
Carbs 25g | Sodium 910mg |
