The Mcvetti Recipe
with provolone cheese and mayo or Calabrian aioli, and crispy potatoes
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Ingredients
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Sandwich Ingredients
Crispy Potatoes
Method
Preparing the Crispy Potatoes
- 1
Boil the Potatoes
Place the baby potatoes in a pot of salted water. Bring to a boil and cook for about 10-15 minutes until fork-tender. Drain and let them cool slightly.
- 2
Season and Roast
Preheat your oven to 220°C (425°F). Cut the boiled potatoes in half and place them on a baking sheet. Drizzle with olive oil, garlic powder, paprika, salt, and pepper. Toss to coat evenly.
- 3
Bake
Spread the potatoes out in a single layer and bake in the preheated oven for 25-30 minutes, or until golden and crispy, turning halfway through.
Assembling the Sandwich
- 4
Prepare the Aioli
In a small bowl, mix the mayonnaise with Calabrian chili paste until well combined. Adjust the amount of chili paste according to your spice preference.
- 5
Toast the Bread
Slice the ciabatta bread in half and toast it lightly on a grill or in a toaster until golden brown.
- 6
Layer the Ingredients
Spread the chili aioli on both halves of the toasted ciabatta. On one half, layer 2 slices of provolone cheese and fresh basil leaves. Close the sandwich with the other half.
- 7
Heat the Sandwich
If desired, place the assembled sandwich in a panini press or grill it in a skillet for about 3-5 minutes until the cheese is melted and the bread is crispy.
