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Caponata Picnic Sandwiches Recipe

Caponata Picnic Sandwiches

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Average Rating:

Total Reviews: 85

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  • on February 12, 2013

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    One word........AMAZING

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  • on October 22, 2012

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    Capers tastes so good. Amazing recipe and everyone loved it.

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  • on July 07, 2012

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    Great, great recipe, easy to make. I've served it as a side dish for salmon and chicken and everybody loves it.

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  • on February 23, 2012

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    Yummers!

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  • on January 16, 2012

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    I love the idea of this sandwich, the flavors are addicting! Great choice for a vegetarian or meat eater!

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  • on May 27, 2011

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    The best - this is a staple in our home... I have been making a batch every week or two for years. We eat it as a sandwich, mixed with hot pasta and grated cheese, as a filler for omlettes, with crackers or crudites, in a salad... you name it! It's great to pack for a quick lunch and even quicker for a healthy and tasty snack before dinner - I wouldn't change a thing. Thanks Giada!!

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  • on November 15, 2010

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    This is the BEST sandwich I have EVER eaten! They are fantastic! I only make them about twice a year because they are just that special. I totally recommend this recipe!

    TIP: Add one to two chicken breasts to make it more hardy. Cut the chicken into cubes and throw it in to cook with the celery.

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  • on October 18, 2010

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    Nice and satisfying but a little sweet...add some red pepper flakes!

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  • on August 31, 2010

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    First off, let me give a shout out to Michael. I don't know ya, but we live in the same great town. Please respond with suggestions of how your family gave Caponata better flavor than Giada does. Thanks in advance.

    Now the the criticism: What is the deal with FN consistently fudging up the recipes of video-demonstrated dishes??? I've seen it over and over, especially with the old Batali recipes In this recipe's corresponding video , Giada pulls out a TABLESPOON for the sugar, yet the recipe says to use a teaspoon. If you're using 1/4 cup (!! vinegar for a sandwich spread that needs balance as it stands alone, then a couple measly teaspoons sugar won't do the trick--especially using canned tomatoes instead of sweet, fresh, in-season ones like we're enjoying by the organic bushels here in Fayetteville this time of year! ;

    I think that NIcoise or Kalamata olives, rough chopped and used sparingly, would add something to this dish, and shallots seem like a nice upgrade for half of the onion, but I suspect that salt-packed, nutty-flavored, sauteed anchovies are the real ingredient missing here. Freshly torn basil leaves, placed on the mozzarella, might be nice, too.

    However, one thing I can say for sure is that a light drizzle of olive oil on both sides of the grilled bread (after grilling should be listed as an ingredient in this recipe. To my knowledge, I've never had a simple, picnic/lunchbox-style Mediterranean sandwich without having olive oil drizzled on the bread right before the sandwich is assembled.

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  • on August 10, 2010

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    This is the worst caponata I've ever had! I saw her make it on TV and it looked good. I usually use an old family recipe, so I'm no novice to caponata. But this caponata was as bland and nasty as possible. It had an odd smell and really bland flavor. I do not recommend this at all!

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