MORTADELLA AND MOZZARELLA BAGUETTE
Provided by Giada De Laurentiis
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 6
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.
THE BA MUFFULETTA
There is no better beach or picnic sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread. About that bread: Unless you live in New Orleans and can get the real thing, opt for a ciabatta or other loaf with a sturdy but not too crusty exterior.
Provided by Chris Morocco
Categories Bon Appétit Sandwich Lunch Dinner Picnic New Orleans Louisiana Olive Meat Pork Sausage
Yield 4 servings
Number Of Ingredients 20
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.
Nutrition Facts : Calories 1216 kcal, Carbohydrate 63 g, Cholesterol 163 mg, Fiber 5 g, Protein 56 g, SaturatedFat 30 g, Sodium 3616 mg, Sugar 6 g, Fat 83 g, ServingSize 1 sandwich (1 serving), UnsaturatedFat 0 g
MOZZARELLA & SALAMI CIABATTA
Create a simple Mediterranean-style supper in under five minutes, with no cooking
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 5m
Number Of Ingredients 7
Steps:
- Cut the bread into 4 pieces and toast. Toss the fennel with 2 tsp olive oil, rocket and seasoning. Rub the remaining oil on the cut sides of the bread, then rub with garlic. Tear over the mozzarella and salami, pile on the salad and serve with some lemon wedges for squeezing over.
Nutrition Facts : Calories 519 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.99 milligram of sodium
HOT SALAMI BAGUETTES
This was from the Take 5 magazine and we found it was a nice change from garlic bread. I actually used 2 short french sticks.
Provided by ImPat
Categories Meat
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180 degree celsius.
- Combine, butter, salami, tomato pesto, parsley and parmesan cheese in a bowl and mix well.
- Slice baguette/s into approximately 1.5cm slices, but don't cut all the way through.
- Spread salami butter in between slices and then wrap baguette/s in foil.
- Bake for 15 to 20 minutes.
- OR if preferred place the foil wrapped baquette/s on a heated barbecue place for about 20 minutes, turning often until heated through.
Nutrition Facts : Calories 455.2, Fat 18.6, SaturatedFat 10, Cholesterol 41.5, Sodium 913.9, Carbohydrate 59.2, Fiber 3.4, Sugar 0.4, Protein 12.3
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