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Pepperoni Mozzarella Melt with Pineapple Cooler MARIO BATALI

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Leave it to Mario to cook up something delicious from nothing!

1 1/2 links pepperoni
2 tablespoons extra-virgin olive oil
1 red onion (peeled, small dice)
1 serrano chile (sliced into rings)
2 teaspoons red pepper flakes
1/2 jar store-bought tomato sauce
1/2 pound fresh mozzarella (thinly sliced)
1 loaf ciabatta (sliced 1-inch thick, drizzled with olive oil)
Kosher salt and freshly ground black pepper (to taste)
1/2 pineapple (skin removed, cut into chunks)
1 cup water
1 cup ice
1 lime (juiced)
1/2 cup sugar

For the Melt Sandwiches: In a food processor, add the pepperoni links and pulse until finely ground.
Preheat a non-stick saute pan over medium-high heat and add the olive oil. Add the onion, chiles, and red pepper flakes and cook for 3 minutes. Add the tomato sauce and pepperoni, stir to combine, and simmer for 3-5 minutes. Season with salt and pepper. Add the mozzarella slices on top and cover with the lid. Turn the heat down to medium-low and let the mozzarella melt on top, about 2 minutes.
Meanwhile, preheat a griddle pan. Drizzle the ciabatta slices with olive oil, place on the griddle and toast until golden brown on both sides.
Add the pepperoni mixture to one ciabatta slice and top with another ciabatta slice to serve.
For the Pineapple Cooler: In the carafe of a blender, add the pineapple chunks, water, ice, lime, juice, and sugar, and blend until smooth. Pour into a Collins glass to serve.
Tip: Use your favorite overripe fruit to make a cooler for any party!

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