Spiedini

A good friend of mine used to make these all the time, for our late nights and early mornings. His grandmother would make them for their family gatherings, and they called them Spiedini. I finally researched a little bit to find out about these delicious little melted treasures. They are an authentic regional dish from Rome, going by a few different names. "Spiedini" refers to skewers, because in most recipes the bread and cheese are skewered and then pan fried. My friend did not use skewers nor did he fry them, but instead used a big loaf of italian bread, that was sliced, stuffed, wrapped and baked. It yielded a crusty, chewy, melted, salty loaf, that is to this day, is one of the best things I’ve ever eaten. And so I give you my recreation of this amazing food memory, Spiedini ‘alla Romana’.

Spiedini

2  A & J King french rolls
6  tablespoons unsalted butter, room temperature
6  whole Boquerones, minced
4  garlic cloves, minced
2  tablespoons capers, chopped
2  teaspoons Curio Kozani spice
1/3 pound Parish Hill Aged Provolone, grated
1/2 pound Raschera, cut into 1/4” slices
freshly ground pepper
1 lemon

1. In a small bowl, combine the butter, boquerones, garlic, capers and spice.
2. Slice the rolls every half inch, being sure not to go all the way thru, but just to the bottom crust.
3. Smear each section of the cut bread with about 1 tablespoon of the butter spread.
4. Place a slice of cheese into each buttered section.
5. Smear the remaining butter all over the top of the rolls, and sprinkle generously with the provolone.
6. Wrap in foil, not too tightly; be sure to allow some room between top of the cheese covered rolls and the foil.
7. Grill on medium-high heat, or bake in 400 degree oven for 20 minutes.
8. Remove from heat and put on platter, finishing with freshly ground pepper and and touch of lemon zest. 
 
Serves 4