Marinated Salumi Sandwich

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 6 - 8

This delicious Mediterranean sandwich is made in a large ciabatta loaf and then sliced into several smaller pieces before serving. The sandwich is filled with salumi (a mixture of Italian deli meats, such as finocchione and coppa, or another spicy sausage). It's placed with thin slices of mozzarella inside a pesto-smeared ciabatta loaf and topped with a fresh salad of arugula and fennel in a lemon dressing. The assembled sandwich is then tightly wrapped in plastic wrap and marinated for several hours in the refrigerator. The resulting sandwich is juicy, light, and full of refreshing flavor with hints of smoke.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sandwich

1 large loaf of ciabatta, cut in half horizontally
110 g thin slices of spicy coppa or other spicy sausage
110 g thin slices of finocchione (fennel sausage)
350 g fresh mozzarella, thinly sliced or torn
2 cups arugula
1 small fennel root, thinly sliced
1.5 tbsp freshly squeezed lemon juice
1 tbsp. l. olive oil

Pesto

0.5 cup raw almonds
1 small clove of garlic
1.5 cups fresh basil leaves
1 tsp. grated lemon zest
1/4 tbsp. freshly grated parmesan
0.5 cups olive oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ciabatta bread, sausage, mozzarella cheese, arugula, fennel bulb, pesto sauce, almond, basil

Cooking the dish according to the recipe:

Prepare pestoPlace the almonds and garlic in a food processor. Process until coarsely ground. Add the basil, lemon zest, and Parmesan and pulse to combine. Add the olive oil and 1/2 teaspoon of salt and pulse until smooth.
Assemble the sandwichOpen the ciabatta loaf and scoop out some of the crumb, leaving a slightly hollow shell. Spread pesto evenly over the inside of the loaf. Layer the coppa, finocchione, and mozzarella on the bottom half of the loaf. Combine the arugula, fennel, lemon juice, and olive oil in a small bowl. Arrange the salad on top of the sausage and cheese. Top with the top half of the ciabatta and press it down onto the filling.