Marinated Salumi Sandwich
This recipe crafts a delectable Marinated Salumi Sandwich featuring a homemade almond-basil pesto. Ciabatta bread is prepared, spread with pesto, then layered with spicy coppa, fennel salami, and fresh mozzarella. A vibrant arugula and thinly sliced fennel salad adds freshness. The assembled sandwich is tightly wrapped and chilled for at least an hour to allow flavors to meld, creating a perfectly balanced and cohesive meal.
Equipment
- 1 Food Processor Essential for making a smooth pesto.
- 1 Small Mixing Bowl For tossing the arugula and fennel salad.
- 1 Sharp Knife For slicing bread, cheese, and fennel.
- 1 Cutting Board For safe and efficient preparation.
- 1 Plastic Wrap Crucial for tightly wrapping the sandwich to allow flavors to meld during chilling.
Ingredients
Main
- 1/2 cup raw almonds
- 1 small clove garlic
- 1 1/2 cups fresh basil leaves
- 1 teaspoon grated lemon zest
- 1/4 cup freshly grated parmigiano-reggiano cheese
- 1/2 cup extra-virgin olive oil
- Kosher salt
- 1 large loaf ciabatta bread sliced in half horizontally
- 1/4 pound thinly sliced hot coppa or other spicy salami
- 1/4 pound thinly sliced finocchiona fennel salami
- 3/4 pound fresh mozzarella sliced or torn
- 2 cups baby arugula
- 1 small fennel bulb thinly sliced
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
Instructions
- Make the pesto: Place the almonds and garlic in a food processor. Pulse to roughly chop. Add the basil, lemon zest and parmigiano and pulse to combine. Add the olive oil and 1/2 teaspoon salt and puree until a smooth paste forms.
- Make the sandwich: Open the loaf of bread and pull out some of the excess bread from the inside, leaving a slightly hollowed-out loaf. Spread the pesto evenly over the inside of the bread. Layer the coppa, finocchiona and mozzarella on the bottom half of the bread. Toss together the arugula, fennel, lemon juice and olive oil in a small bowl. Place the salad on top of the meats and cheese. Top with the remaining half of the bread and press together. Wrap the sandwich tightly in plastic wrap. Refrigerate at least 1 hour or overnight before slicing and serving.
Notes
1. Pesto Perfection: Use high-quality fresh basil and good extra-virgin olive oil for the pesto. Achieve a smooth, vibrant paste; adjust olive oil as needed for desired consistency. The lemon zest adds a bright lift. 2. Bread Prep is Key: Hollowing out the ciabatta prevents the sandwich from being overly bready and creates ample space for fillings, ensuring a balanced bite. 3. Marination Magic: The refrigeration step is non-negotiable. This allows the pesto, salumi, and cheese flavors to truly meld and 'marinate' the bread, transforming it into a cohesive, flavorful experience and making it easier to slice cleanly. 4. Freshness Factor: The crisp fennel and peppery arugula, lightly dressed, provide a crucial textural contrast and a refreshing counterpoint to the rich meats and cheese. Don't omit them.