Makes 4 servings
1 large ciabatta loaf
2 ounces extra-virgin olive oil
4 slices pancetta
1 cup Brussels sprouts
1 pound turkey breast
2 tablespoons cranberry sauce
1 tablespoon parmigiano cheese, grated
4 slices sharp provolone
4 fried long hot peppers
1. Split ciabatta and drizzle with olive oil. Grill bread facedown on a pan and set aside. Grill pancetta on pan till just crispy and set aside. Slice Brussels sprouts a half-inch thick and place on a flat sheet pan. Sprinkle with parmigiano cheese, broil on high for 5 minutes, and set aside.
2. To assemble: Place a slice of pancetta on one side of ciabatta. Place turkey on ciabatta. Spread cranberry sauce on top. Add Brussels sprouts. Follow with provolone and hot peppers. Top with other side of ciabatta and affix toothpicks. Cut into 4 portions.
- From chef Nunzio Patruno of Nunzio Ristorante Rustico