14-ounce block extra-firm tofu (they recommend House
Foods), sliced into six even slices
extra virgin olive oil, plus more for drizzling
6 slices Pugliese bread, or other hard crusted artisanal
9 slices young pecorino cheese
3 marinated artichokes, thinly sliced
3 large pieces roasted red bell peppers, sliced
Balsamic vinegar, for drizzling
1. Lay the tofu slices on a paper towel or clean dishtowel and
press gently with another towel to absorb some of the water. Brush lightly with
extra virgin olive oil and season on both sides with salt and pepper.
2. Heat a grill pan over medium-high heat. Grill tofu on each
side for 2-to-3 minutes, until nice grill lines appear.
3. Lay out six slices of bread on a cutting board. Drizzle with
olive oil and season with sea salt and black pepper.
4. Top three slices of bread each
with two slices of tofu and three slices of cheese, then divide the marinated artichokes
evenly among the sandwiches.
with extra virgin olive oil and balsamic vinegar. Top with the remaining three pieces
of bread. Slice in half to serve.
Makes 3 sandwiches
Recipe from Debi Mazar & Gabriele Corcos, stars of Cooking Channel's