Mozzarella Salami Picnic Baguette Food

MORTADELLA AND MOZZARELLA BAGUETTE

Steps:

• Cut the baguette in half horizontally. Spread the pesto evenly on the insides of both sides of the baguette. Fold the mortadella to fit the baguette and shingle it along the bottom half. Tear the mozzarella slices into pieces on top of the mortadella. Season evenly with the salt and sprinkle with the capers. Close the sandwich with the top half of the baguette and cut into 4 or 6 pieces.

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA

Steps:

• Preheat oven to 375 degrees F.
• In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
• On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
• Place bruschetta on decorative platter and garnish with basil leaves.

MOZZARELLA & SALAMI PICNIC BAGUETTE

Steps:

• Slice the baguette in half lengthways and hollow out (make crumbs from the bread centre and save for another recipe). Spread the bottom half with the pesto. Slice the tomato and layer it over the pesto. Slice the mozzarella and add in a layer over the tomato.
• Finish with layers of spinach and basil, plus the salami, folded in half if necessary to fit the width of the baguette.
• Wrap in baking parchment, tie with string and pop in the fridge weighted under something heavy (we used a hefty griddle pan). Leave for at least 1 hr (or overnight if you like). The flavours will mingle and the sandwich will flatten down, making it a doddle to cut up without all the ingredients falling out all over your picnic rug.

THE BA MUFFULETTA

Steps:

• Make the olive salad:
• Combine Calabrian chiles, shallot, garlic, both olives, piquillo peppers, oil, capers, vinegar, and oregano in a medium bowl; season with salt and pepper.
• To assemble:
• Split bread in half along the equator line. Divide olive salad, including any liquid, between halves. Lay salami on bottom half of bread, followed by capocollo, provolone, mozzarella, mortadella, and prosciutto. Close sandwich and wrap tightly in plastic. Place between 2 baking sheets and weigh down with a heavy pot or two to flatten slightly. Let sit at room temperature, turning over halfway, 1-3 hours before cutting into wedges to serve.
• Do Ahead
• Olive salad can be made 1 day ahead. Cover and chill.

SALAMI, MOZZARELLA AND ROASTED RED PEPPER SANDWICH

Steps:

• Use a serrated knife to cut the Italian sub roll in half. Place sub roll on butcher or wax paper and drizzle both sides with a really nice olive oil.
• Add mozzarella to one-half and sprinkle with salt. Next, add roasted red peppers, genoa salami, and a handful of fresh washed basil.
• Close the sandwich and tightly wrap the butcher or wax paper around it. Roll and cut down the middle. Serve immediately or wrap it up for later. ​The sandwich is good for 24 hours if refrigerated properly.

MOZZARELLA, PROSCIUTTO, PESTO AND PLUM TOMATO SANDWICHES

Steps:

• Slice baguettes in half and then lengthwise but don't cut all the way through.
• Slather the bottom half of the baguettes with pesto. Top with prosciutto, tomatoes and mozzarella. Drizzle with olive oil and season with salt and pepper. Placing the mozzarella on top will keep the top of bread from getting soggy from tomatoes.
• Wrap sandwiches tightly in parchment and slice in half. Pack away.
• Place walnuts, cheese, garlic, and 1/2 cup olive oil in a blender and puree until smooth. Add basil and parsley, and then with the motor running, gradually add the remaining olive oil until pesto is thick and smooth. Season with salt and pepper, to taste.

SPICY SALAMI MOZZARELLA STICKS WITH VODKA SAUCE

Steps:

• Form the sticks: Place two slices of salami on a cutting board so that they are overlapping and slightly longer than the mozzarella stick. Wrap up the mozzarella stick so it is completely covered in the salami and transfer, seam side down, to a parchment-lined rimmed baking sheet. Repeat wrapping the remaining mozzarella sticks with the salami. Refrigerate for 30 minutes.
• While the mozzarella sticks are chilling, place the flour, egg mixture and breadcrumbs in separate wide shallow containers.
• Working with one at a time, roll the mozzarella sticks in the flour and shake off any excess. Roll the sticks in the egg mixture, then in the breadcrumbs. Double coat by rolling the sticks in the egg mixture and breadcrumbs a second time. Arrange on a single layer on a rimmed baking sheet. Repeat with all of the sticks and refrigerate for 30 minutes.
• Fry the sticks: Preheat the oven to 200 degrees F. Pour the oil into a deep, heavy-bottomed pot and heat over medium heat until it reaches 350 degrees F. Meanwhile, set a wire rack inside a rimmed baking sheet. Working in batches, carefully drop the sticks into the oil and gently "swirl" the oil so they fry more evenly on all sides. Fry until they are light to medium brown, 3 to 4 minutes. Remove the mozzarella sticks with a slotted spoon or spider and lay them out in a single layer on the wire rack. Repeat until all are cooked. Keep warm in the oven if needed.
• Serve: Serve the mozzarella sticks with warm vodka sauce for dunking.
• In a medium skillet over medium heat, heat the olive oil. Add the onion and garlic and season with salt. Stir in the vodka, sugar and red pepper flakes and cook for about 5 minutes. Add the tomatoes and cook for an additional 5 to 8 minutes over high heat, stirring from time to time. Taste for seasoning. Stir in the cream. Puree in a blender until smooth. Set aside until ready to use.

SALAMI-MOZZARELLA CALZONE

Steps:

• Place a baking sheet upside down in the oven and preheat to 400 degrees F. Beat the eggs, parsley and lemon zest in a small bowl. Pour half of the egg mixture into a medium bowl and stir in the mozzarella. Reserve the remaining egg mixture for brushing on the crust.
• Turn another baking sheet upside down; line with parchment paper and brush with olive oil. Unroll the dough on the parchment paper and pat into a 9-by-12-inch rectangle. Spread the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge. Top with the salami, followed by the pickled vegetables and provolone. Fold the other half of the dough over to cover the filling. Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife.
• Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes. Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 more minutes. Let rest 5 minutes, then cut into wedges.