Marinated Salumi Sandwich Food

MARINATED SALUMI SANDWICH

Marinated Salumi Sandwich image

Provided by Giada De Laurentiis

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

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

Steps:

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.

MARINATED SALUMI SANDWICH

Marinated Salumi Sandwich image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1/2 cup raw almonds
1 small clove garlic
1 1/2 cups fresh basil leaves
1/4 cup freshly grated Parmigiano-Reggiano
1 teaspoon lemon zest (1 lemon)
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1 large loaf ciabatta bread, halved horizonally
4 ounces thinly sliced hot coppa or other spicy salumi
4 ounces thinly sliced finocchiona
One 12-ounce ball lightly salted fresh mozzarella, sliced or torn
2 cups baby arugula
1 1/2 tablespoons lemon juice (1/2 lemon)
1 tablespoon extra-virgin olive oil
1 small bulb fennel, thinly sliced

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.

BALSAMIC-MARINATED TOMATO SANDWICHES

Balsamic-Marinated Tomato Sandwiches image

Make and share this Balsamic-Marinated Tomato Sandwiches recipe from Food.com.

Provided by Neta7853

Categories Lunch/Snacks

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons red wine vinegar
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, divided
1 garlic clove, minced
4 beefsteak tomatoes, sliced 1/4 inch thick (or 6 medium tomatoes)
1 small red onion, thinly sliced
6 loaves French bread, individual size (these are sandwich size loaves)
6 leaves boston lettuce (or 1 cup arugula or watercress)
2 avocados, sliced

Steps:

In small bowl, whisk together oil, balsamic vinegar, red wine vinegar, tarragon, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic.
Place half the tomato slices and half of the onion slices in a shallow baking dish; drizzle with half of the olive oil mixture. Add remaining tomato and onion slices; drizzle with remaining olive oil. Let stand at least 2 hours, spooning juices over tomato and onion 4 or 5 times.
To assemble sandwiches: Split bread loaves and place, cut side up, on a platter; brush cut sides with marinade. Divide tomato and onion mixture among loaves. Top with lettuce and avocado; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

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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.
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