Salami Sandwich
This is no ordinary Salami Sandwich; a crusty baguette is stuffed to bursting with a variety of salamis, roasted red pepper, pesto sauce, provolone cheese, and dressed arugula, then tightly wrapped and stashed in the refrigerator overnight. Then you can slice it all up and arrange it on a platter for a party or stretch it out for up to 5 days!And let me tell you, if you slice a little off of this every day for lunch with a cup of soup or bag of chips, you're going to feel very clever indeed. If you're feeling generous, pop it in a lunch bag for a school lunch that will make your kid the envy of the school.
Equipment
- 1 bread knife
- 1 cutting board
- 3 feet parchment paper or plastic wrap
Ingredients
- 1 baguette split in half horizontally, lengthwise
- ½ cup pesto or chimichurri
- ½ cup roasted red pepper strips well drained
- ½ pound thinly sliced salami assorted salamis are fine here
- 8 thin slices provolone cheese
- 2 cups arugula or baby spinach
- 1 teaspoon lemon vinaigrette or Italian dressing
- 8 leaves fresh basil
Instructions
- Use your fingers to pull out some of the inside of the bread on the top half. This will give room for the fillings so the sandwich is not difficult to eat.
- Divide the pesto or chimichurri between the two halves of bread and spread it as evenly as you can.
- Arrange half of the salami along the entire length of the bottom half of the bread, then top with the basil leaves before arranging the slices of provolone cheese over the salami. The cheese should hold the salami and basil leaves in place.
- Lay the roasted red pepper strips along the entire length of the top piece of bread and top with the other half of the salami.
- In a mixing bowl, toss together the arugula or baby spinach with the vinaigrette. Add this to the top half of the bread.
- Holding the cheese against the bread, carefully flip the bottom half of the bread onto the top half of the bread.
- Wrap tightly with plastic wrap or parchment paper and refrigerate for at least 6 hours, but preferably overnight before slicing and serving.
- These sandwiches are good for up to 5 days after being made as long as they are kept tightly wrapped in the refrigerator.
Notes
You can serve this sandwich as early as 3 hours after it is made and refrigerated, but I think it benefits from at least 12 to 24 hours in the refrigerator!
Nutrition
Calories: 438kcalCarbohydrates: 24gProtein: 20gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 49mgSodium: 1651mgPotassium: 273mgFiber: 1gSugar: 3gVitamin A: 894IUVitamin C: 7mgCalcium: 290mgIron: 2mg
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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