Marinated Salumi Sandwich Recipes
MARINATED SALUMI SANDWICH
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the pesto: Place the almonds and garlic in the bowl of a food processor. Pulse to coarsely chop. Add the basil, cheese and lemon zest, and pulse to combine. Add the olive oil and salt and puree until a smooth paste forms.
- For the sandwich: Open the loaf of bread and pull out some of the excess bread from the inside, leaving a slightly hollowed out loaf of bread. Spread the pesto evenly over the inside of both sides of the bread. Layer the coppa, finocchiona and mozzarella on the bottom half of the bread. In a small bowl, toss together the arugula, lemon juice, oil and fennel. Top the meats and cheese with the salad. Top with the remaining half of the bread and press together. Wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to overnight before slicing and serving.
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Author Giada De LaurentiisTotal Time 15 minsCategory Main CourseCalories 525 per serving
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- For the pesto, place the almonds and garlic in the bowl of a food processer. Pulse to coarsely chop. Add the basil, lemon zest and cheese and pulse to combine. Add the olive oil and salt and puree until a smooth paste forms.
- Open the loaf of bread and pull out some of the excess bread from the inside leaving a slightly hollowed out loaf of bread. Spread the pesto evenly over the inside of both sides of bread. Layer the coppa, finochiona and mozzarella on the bottom of the bread. In a small bowl toss together the arugula, fennel, lemon juice and olive oil. Top meats and cheese with the salad. Top with the remaining half of the bread and press together. Wrap tightly in plastic wrap. Refrigerate for at least an hour or up to over night before slicing and serving.
MARINATED SALUMI SANDWICH RECIPE - SALT AND WIND
Instructions. Make the Pesto: Combine the almonds and garlic in the bowl of a food processor, and pulse to chop coarsely. Add the basil, lemon zest, and Parmigiano-Reggiano, and pulse to combine. Add the 1/2 cup olive oil and 1/2 teaspoon salt, and puree to a smooth paste.
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