Asiago Sandwiches

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I made these little venison and cheese sandwiches for a party. I knew there would be a lot of food, and a lot of non-venison eaters. I wanted something light and tasty. Abe the host, an avid hunter and venison lover himself, said I HAD to put this in the cookbook, I could make them whenever I came to his house, and then proceeded to eat most of them himself. I’d say they were a hit.
asiago sandwich

Recipe: Asiago Sandwiches

Ingredients

  • 20 Kalamata olives, pitted and coarsely chopped
  • 1 tablespoon rinsed, drained, and chopped capers
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons olive oil
  • 1/2 teaspoon anchovy paste (optional)
  • Fresh cracked black pepper
  • Asiago cheese slices, package of 12 slices
  • 24 arugula leaves
  • 24 very thin slices rare roast venison

Instructions

  1. Combine Kalamata olives, capers, lemon juice, olive oil, anchovy paste, and pepper. Mix well and set aside. You can save the leftovers for up to two weeks.
  2. Cut each slice of Asiago into four squares. Place one square of Asiago on the cutting board and layer with one leaf of arugula, one slice of venison, and ½ teaspoon of the olive mixture, then top with another square of Asiago.

Cooking time (duration): 20

Number of servings (yield): 24

Meal type: appetizers

Microformatting by hRecipe.

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