Salumi Mozzarella Sandwich
Hearty make ahead sandwich. This salumi mozzarella sandwich layers together salami piccante, sopressata, arugula-fennel salad, fresh mozzarella, and pesto on ciabatta bread.
- 1 ½ cups arugula
- ½ small fennel bulb thinly sliced
- 2 teaspoons red wine vinegar
- 1 Tablespoon extra virgin olive oil
- ½ pound loaf ciabatta bread
- 4 Tablespoons pesto genovese store-bought or homemade
- 3 oz thinly spiced salami piccante or pepperoni
- 3 oz sopressata
- 6 oz fresh mozzarella thinly sliced
- 1 medium tomato sliced
- kosher salt and freshly ground black pepper to taste
In a small bowl, toss together arugula, sliced fennel, vinegar, and olive oil. Lightly season with salt and pepper. Set aside while you assemble sandwich.
Slice loaf horizontally. Remove about half of excess bread from inside of top loaf bun to slightly hollow out. Spread pesto evenly on top and bottom buns.
Layer salami piccante on bottom bun, follow with sliced mozzarella, then sopressata, and finish with sliced tomato. Lightly season tomato with salt and pepper.
Place salad on top of tomatoes and cover with top bun. Press sandwich together and tightly wrap in plastic wrap. Keep chilled in the fridge for at least one hour or overnight. Slice before serving. Enjoy chilled or allow sandwich to come to room temperature.
RECIPE ADAPTED FROM FOOD NETWORK MAGAZINE
- Salumi is the umbrella term that encompasses a wide range of cured and salted meats. Prosciutto, bresaola, and salami are all salumi.
- Meat options: hot coppa, finocchinoa, hot salami, pepperoni, sopressata. Substitute your favorite salumi or cold cut meats. Sliced roasted turkey is a great option.