Sheet-Pan Italian Sub Dinner

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Yes! This would be good for guests because you can prep it all in advance and then just throw it in the oven and toast bread later. Don't add salt because the ingredients are already salty.



INGREDIENTS

Yield:4 servings
  • 4garlic cloves
  • 2tablespoons dried oregano
  • Kosher salt and black pepper (don't use ingredients are salty enough)
  • ¼cup red wine vinegar
  • ¼cup extra-virgin olive oil
  • 1(14-ounce) can chickpeas, drained and patted dry
  • 5ounces salami (casing removed if there is one), cut into ½-inch pieces (I would try sliced salami cut into strips next time but this was also good. Salami came in 8 oz and used it all. Good with extra ingredients I added.)
  • 1red onion, peeled, halved lengthwise and cut into ½-inch wedges
  • 1medium head radicchio (about ¾ pound), quartered lengthwise (didn't use)
  • 1cup cherry or grape tomatoes, halved (didn't use)
  • 8pepperoncini peppers (wouldn't use again)
  • ½cup ricotta (didn't use)
  • Jar of marinated roasted red peppers, chopped (added)
  • Marinated artichoke hearts (added)
  • Crusty bread, for serving

PREPARATION

  1. Step 1

    Heat the oven to 450 degrees. Coarsely chop the garlic, then add the dried oregano and 2 teaspoons salt on top of the garlic and chop together until it forms a paste. Transfer to a bowl, then stir in the vinegar and olive oil.

  2. Step 2 - put all of the ingredients into a bowl and shake to mix. Put in oven and mix 1/2 way

    Pour half the dressing (used all of the dressing - would recommend) into a large bowl, then add the chickpeas, salami, red onion, radicchio, tomatoes and pepperoncini. Mix gently to coat in the dressing, trying not to break up the radicchio and red onions, then spread evenly on a baking sheet. Roast, tossing halfway through, until the red onions and chickpeas are golden, 15 to 20 minutes.

  3. Step 3 - didn't do this

    Season the ricotta with salt and pepper. Serve the roasted mixture with crusty bread, with a dollop of ricotta and extra vinaigrette, or assemble into sandwiches.

 

Recipe originally from: https://cooking.nytimes.com/recipes/1020779-sheet-pan-italian-sub-dinner?smid=ck-recipe-iOS-share




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