This sandwich can be made with any meat prepared in the Milanese style (see recipe on page 158)—veal, chicken, or pork. You can use whatever ingredients you want, but the combination below tastes great.
Recipe information
Yield
serves 2
Ingredients
2 Italian or French rolls (each about 6 inches long), halved horizontally
1/2 ripe avocado, peeled, pitted, and sliced
2 teaspoons extra-virgin olive oil
1 teaspoon balsamic vinegar
1 generous pinch of salt
1 generous pinch of freshly ground black pepper
1 medium tomato, sliced
2/3 cup arugula leaves
1 cooked Pork Milanese cutlet (page 158), warm or cold, cut into thin slices
Preparation
Step 1
With your fingers, remove and discard some of the soft inner bread from the rolls, creating a shallow well in each. Divide the avocado among all 4 pieces of bread. Using a fork, mash the avocado over the bread.
Step 2
In a medium bowl, whisk the oil, vinegar, salt, and pepper to blend. Add the tomato and arugula and toss to coat. Divide the arugula mixture between the 2 bottom pieces of bread, add the sliced Pork Milanese, and cover with the top pieces of bread. Cut the sandwiches in half and serve.
Reprinted with permission from Everyday Italian: 125 Simple and Delicious Recipes by Martha Stewart Living Magazine. Copyright © 2005 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.
Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.
