Marinated Salumi Sandwich

Marinated Salumi Sandwich

Recipe reprinted with permision from Clarkson Potter from Giada’s Italy: My Recipes for La Dolce Vita

Marinated Salumi Sandwich | http://saltandwind.com We'll admit it: we're major fan girls of Giada DiLaurentiis because, well, tbh, we feel like we relate to her. We too are from California, we too love all th...
Skill
Course
Cuisine
Ingredients
15
Hands-On Time
10 minutes
Total Time
70 minutes
Yield
-
Servings
6 to 8
Season
Marinated Salumi Sandwich | http://saltandwind.com
Skill
Beginner
Course
Lunch, Main, Sandwich
Cuisine
American, Italian
Ingredients
15
Hands-On Time
10 minutes
Total Time
70 minutes
Yield
-
Servings
6 to 8
Marinated Salumi Sandwich | http://saltandwind.com

We'll admit it: we're major fan girls of Giada DiLaurentiis because, well, tbh, we feel like we relate to her. We too are from California, we too love all things Italy, and our cooking is very much inspired by both places. So it's no surprise that we swooned when we saw her newest book, Giada’s Italy.

With photos shot on location around her native Rome, this cookbook is a lavish exploration of her food roots and the lifestyle traditions that define la bella vita, with the contemporary California twist that has made her America's most beloved Italian chef. Because we wanted to give you a literal taste of the book, we're sharing this recipe for a marinated salumi sandwich with you here. 

But enough from us -- here is what Giada has to say about the marinated salumi sandwich, "I'm always coming up with versions of the muffuletta sandwich, because they are always a hit, especially good for a picnic or at the beach. They're so full of meat and cheese ad veggies that you don't need to serve anything else with them. Best of all, you can make these in advance, and othey only get better the longer they sit. I love this basil-almond pesto, and sometimes I make extra and spread it on crostini or serve it over chicken or pork. You could even toss it with rice or pasta for a cold salad."

Ingredients

  • 1/2 cup whole raw almonds
  • 1 small garlic clove
  • 1 1/2 cups fresh basil leaves
  • 1 teaspoon grated lemon zest
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1 large loaf ciabatta bread

    sliced in half horizontally

  • 1/4 pound thinly sliced hot coppa

    or other slicy salami

  • 1/4 pound thinly sliced finocchiona (fennel-flavored salami)

    or other mild salami

  • 12 ounces lightly salted fresh mozzarella

    cheese, sliced or torn

  • 2 cups baby arugula
  • 1 small fennel bulbs

    stalks removed, thinly sliced

  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon extra-virgin olive oil

    for the salad

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 puse to combine. Add the 1/2 cup olive oil and 1/2 teaspoon salt, and puree to a smooth paste. 

Make The Sandwich: Pull out some of the inner bread from the halved loaf, leaving a slightly hollowed shell of crust (see Cook's Note). Spread the pesto evenly over the interior of both side. Layer the coppa, finocchiona, and mozzarella onto the bottom half. 

In a small bowl, toss together the arugula, fennel, lemon juice, and olive oil; arrange the mixture on top of the meat and cheese. Top with the remaining bread half, press the sandwich together, and wrap tightly in plastic wrap. Refrigerate for at least an hour or up to overnight before slicing and serving. 

Tip

Cook's Note: The soft bread pulled from the center of the loaf can be made into bread crumbs and dried for later use. Either pull the bread into bits by hand or whir it breifly in the food processor to get irregular, rustic crumbs. Toast or dry them on a baking sheet and store at rooom temperature in an airtight container for a month or two. 

Footnotes

Recipe(s) reprinted from Giada’s Italy © 2018 by Giada De Laurentiis. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.

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http://saltandwind.com/recipes/544-marinated-salumi-sandwich

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