Spiedini alla Romana: a sandwich on a skewer

Last week, we asked you to vote for this week's Recipe from the Archive, and Spiedini alla Romana came out on top. Vote for next week’s recipe below :)

Spiedini, Italian for skewers, are rooted in the Lazio region of Italy (home to Rome) and were traditionally cooked over campfires by shepherds.

Mozzarella is sandwiched between toasted bread and grilled before being drenched in a rich sauce of butter, anchovies, and capers. (It’s a sandwich on a skewer!) We prefer to grill the spiedini. It adds an appealing char to the dish, though an oven works well, too.

This is one of those dishes that’s perfect for a backyard potluck or an Italian-inspired summer dinner party.

Serve on a large platter, letting the warm sauce pool beneath the skewers. It’s a lovely first course that can be placed right in the center of the table for everyone to help themselves, or build an apéro spread around it.

Pairs well with:

• Olives, cornichons, and good mustard

• Prosciutto & Figs

• Tuna Carpaccio

• Gigante Bean Giardiniera

• Calabrian Chili Butter

• Aperol spritzes, duh

shopping list —

• 1 loaf Italian bread or rustic-style loaf

• 1# fresh mozzarella, sliced into 1/2” slices

• 2 garlic cloves, for brushing the toast