ARF/5-A-Day #42

After a very long day of work today, I rushed to pick up Nicholas and go spend some time with Mom before dinner. She is doing better each and every day, today walking a lot more than yesterday, and she is counting the days (hours even!) until the rehab institute springs her free on Saturday. We didn’t get home until after 7 tonight, so I was looking for something that was quick and easy, and perfect for tonight’s ARF/5-A-Day roundup.

You know how much I love my celebrity gossip, right? I was reading OK! magazine the other day, and they had a piece on the stars from the television show, Veronica Mars, highlighting their favorite restaurant, Luna Park in Los Angeles. They talked about two sandwich recipes, and I knew one would be perfect for tonight. The A-16 Sandwich was created when the owners of the restaurant were driving on the A-16 highway in Italy. Stuffed with Italian meats and cheeses, it’s the Pepperoncini Relish that puts it over the top. One bite and it’s pure sandwich heaven, and the sun-dried tomatoes and pepperoncini in the relish made it perfect for the roundup. While I’m on the topic of celebrity gossip, if you haven’t already discovered it, you might want to check out Glitter and Gossip, a great place to keep up with your favorite stars.

And without further ado, on with the roundup.

Until tomorrow…

A year ago today … bar review.

A Transition to Vegan kicks us off this week with her Spaghetti Squash with Lima Beans:

The Cookbook Junkie from Pennsylvania thinks Fall with her Pumpkin Muffins:

Claire from Cooking is Medicine in Mississippi continues the Fall theme with her Cabbage Vegetable Soup:

Alysha from The Savory Notebook in Pennsylvania, continues the soup theme with her Smoked Sausage, Butternut Squash and Wild Rice Soup – looks delicious!

Next up on the soup train is Blog Appetit in California with her Chicken Vegetable Soup In A Hurry. Love the fresh avocado on top.

The A-16 Sandwich
Recipe courtesy of Luna Park Restaurant
Serves 4

Sandwich:
8 tablespoons pepperoncini relish (I used more)
8 oz mortadella
8 oz provolone
4 oz hard salami
4 oz hot coppa or capicola
2 ciabatta loaves, sliced

Preheat the broiler. Spread 2 tablespoons of pepperoncini relish (see recipe below) on each inside piece of bread. Layer the ciabattas with provolone, salami, coppa and mortadella. Place in the oven (open face) until the cheese has melted. Remove from oven, close sandwich, cut and serve.

Relish:
1 cup sun-dried tomatoes
1 small bunch of fresh basil
1/2 cup olive oil (I used less than 1/4 cup and would cut it even further next time)
10 each pepperoncini (pickled in a jar)

Chop tomatoes, basil and pepperoncini roughly. Combine in a mixing bowl with oil. Season to taste. (This will last 5 days in the refrigerator)