Not Your Mom's Grilled Cheese...

Sure, sandwiches have been lunch staples forever, but Tom Colicchio—head judge of Top Chef and owner of the popular ’wichcraft sandwich shops and the acclaimed group of Craft restaurants—has elevated them to a whole new level. We’re not saying a PBJ doesn’t sometimes hit the spot, but doesn’t the thought of cheddar with smoked ham, poached pear, and mustard make your taste buds tingle? Or how about roasted shrimp salad with tomatoes and olives? When the rest of the culinary landscape is enjoying a renaissance of sorts—celebrating quality artisanal ingredients—why shouldn’t the sandwich get in on the goods? In ’wichcraft, Tom Colicchio shares dozens and dozens of his creative sandwiches that truly are meals in themselves—including breakfast sandwiches, cool and warm sandwiches, even sweet sandwiches. Each recipe’s surprising ingredients and the original, delicious combination of them between two equally varied slices of bread will make you a true believer in the sandwich revival.

Martha Stewart's Cooking School

about the book

Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and much more.

In Martha Stewart’s Cooking School, you get just that: a culinary master class from Martha herself, with lessons for home cooks of all levels.

Never before has Martha written a book quite like this one...

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Salami with Marinated Cauliflower and Bitter Greens

Makes 4 sandwiches

Taking our inspiration from the traditional New Orleans muffaletta—the sandwich of salty meats and tangy olive salad on a thick round roll—we often pair a fresh smoked salami similar to a sopressata with a drier saucisson sec. But you can customize your sandwich for your palate with your own favorites: prosciutto, mortadella, pancetta—any salumi will stand up nicely to the myriad flavors that burst from the marinated cauliflower salad. Don’t let the name cauliflower dissuade you—this is not the boiled bane of your childhood. Rather, it’s a textured mix of tastes in a bold marinade, with raisins and caraway seeds

For the marinated cauliflower:

• 1 medium head cauliflower
• ¼ red onion, finely chopped
• 1 teaspoon finely chopped garlic
• ½ cup small golden raisins
• 3 tablespoons capers, drained
• Pinch of red pepper flakes
• 2 teaspoons caraway seeds, toasted
• ½ cup flat-leaf parsley, finely chopped
• 4 teaspoons chopped fresh oregano, or 2 teaspoons dried Sicilian oregano
• 1 cup extra-virgin olive oil
• 1/3 cup white wine vinegar
• 2 teaspoons kosher salt
• Freshly ground black pepper

• 4 soft ciabatta rolls
• ½ pound salami or saucisson sec, thinly sliced
• 2 cups loosely packed bitter greens, such as dandelions, beet greens, or mustard greens
• 4 teaspoons Dijon mustard
  

Remove any green leaves from the cauliflower while keeping the stem. Quarter, and using a sharp knife or the slicing attachment on a food processor, slice the cauliflower as thin as possible. (Don’t worry if some of the cauliflower crumbles into small pieces.) In a bowl, combine the cauliflower with all the marinade ingredients and mix well. Set aside to marinate for 6 hours or more. Make sure to stir the mixture from the bottom before using.

Slice the ciabatta rolls in half, with a thicker bottom half (see Note). Place the marinated cauliflower on the bottom slices and top with the salami and the bitter greens. Spread the mustard evenly on the top slices and close the sandwiches. Cut into halves and serve.

Note: Cut the bottom of the bread a bit thicker than usual, and then make the salad your bottom layer, so that the marinade soaks into the bread.

Happy Cooking!