Cannibal Kitchen: Hobo With A Shotgun

Cannibal Kitchen: Hobo With A Shotgun

Cannibal Kitchen: Hobo With A Shotgun

📅19 February 2013, 15:44
“Delivering justice, one shell at a time….”

Any concept that has to do with street justice and vigilantes automatically wins me over.  I come from a city were people dress up as “super heroes” and hang out by the “L” stations waiting to inflict swift justice to any criminal who crosses their path. Don’t believe me, hang out at the Belmont stop at 2 AM and tell me you don’t see a guy dressed head to toe in black spandex whom goes by the name “the abyss”. Hobo with a Shotgun is no difference. Armed robbers, corrupt cops, abused prostitutes, and a pedophile Santa; no body stands a chance against a hobo with a Remington 870. This next recipe was planned out with all the world-wide vigilantes in mind, because it’s a well-known fact that street heroes love sandwiches because they are portable and double as a weapon. It just so happens this caprese salad inspired one tastes pretty darn good too.



Hobo With A Sandwich

This is one of my favorite sandwiches. The roasted tomatoes and herbs make this a  flavorful, hearty sandwich that will make you say turkey sandwich who.


–       4 Medium sized Tomatoes, halved
–       8 Large balls of fresh mozzarella, or 8 thick slices of fresh mozzarella
–       12 Large basil leaves
–       2 Tablespoons Olive Oil, and ½ Cup
–       1 Teaspoon Balsamic vinegar
–       1 Teaspoon Garlic Salt
–       ½ Teaspoon Black Pepper
–       1 Loaf Focaccia bread, I used one with a Parmesan crust
–       Minced Garlic
–       1 Teaspoon Salt
–       Pinch of Black Pepper and Red pepper flakes

Preheat oven to 350 Degrees F. In a medium-sized bowl, mix together ½ Cup olive oil and salt. Put cut tomatoes into bowl and mix to coat. In a baking dish, transfer tomato halves over and pour remaining oil over the tops of them. Put ½ Teaspoon Minced Garlic over the tops of each tomato half and then sprinkle a little black pepper and red pepper flakes over that. Cook uncovered for 45 minutes.

In the meantime, cut focaccia bread into rectangles about 2×6 inches and then slice them horizontally in half to create a sandwich. Next, in a small bowl, mix together 2 tablespoons olive oil, balsamic, garlic salt, and black pepper. On the inside of the bread, lightly baste the bottom and top of each piece of focaccia with a little bit of the olive oil mixture. Once the tomatoes have roasted, remove and assemble the sandwich by placing 3 basil leaves, then 2 roasted tomatoes, followed by 2 mozzarella balls. Return to the oven on a baking sheet for 3-5 minutes. You want the cheese to very slightly melt and the focaccia to semi crisp up.

Makes 4

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