Caponata Picnic Sandwiches

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Yummers!

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

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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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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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I love this recipe, and it's so easy to make. The first time I made it, the filling spilled out of the sides quite a bit so it made for rather messy sandwich especially if you're taking it on a picnic. I wrapped it in parchment paper before slicing and that made it a little easier, but even still the filling tends to smoosh out.

Last time I got a sandwich at a local deli I noticed they scooped out the bread a little on the top and bottom. I tried this with the ciabatta bread before grilling it and assembling the sandwich and it worked like a charm. The filling still wants to spill out a little, but not nearly as much as pressing it between two flat halves.

Thanks, Giada!

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This is the first review I have ever written for any recipe, so this def. made a good impression on me....we made this for a romantic picnic and followed the recipe exactly except for the celery...it was absolutely the best thing i have ever had...and it was even better the next day..it was the only thing we ate during the whole weekend....and were sad to see it finish!.....thanks giada!

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Excellent recipe! My only complaint is that 1/2" pieces isn't very clear. That's only one dimension.
The raisins are a great touch, I would omit half the sugar next time though.
It's crucial that you use good mozzarella and ciabata for the best results.