My family is crazy about sandwiches. We reminisce about sandwiches past (the #9 from Too Fat) and we discuss future sandwiches (post-Thanksgiving’s turkey on sourdough). I haven’t left on a flight from California ever without a homemade sandwich in my carry-on. And when we come across a good “sammie” as we call them, we share the recipe. Like this recent creation…
Italian Deli Sandwiches (serves four)
- Loaf of Ciabatta bread, sliced into four equal portions
- Two tablespoons basil pesto
- Four tablespoons mayonnaise
- Marinated bell peppers (I love these)
- Fresh mozzarella cheese
- Dry salami
In a small bowl , mix together the pesto and mayonnaise to make a quick basil aioli. Spread the aioli on each slice of bread–not only is the spread delicious, it also acts as a glue to keep the sandwich together. Layer sliced mozzarella and salami on the bottom half of each sandwich. Add marinated peppers and press the other half of the ciabatta on top. Picnic ready. Andiamo!
The key to this sandwich is ciabatta bread, so please don’t change that part of the recipe. You can switch out the salami for sliced turkey or skip meat altogether! The veggie version is just as delicious. On a panini press this melted sandwich becomes Giada de Laurentiis-worthy.
Here’s hoping your week is anything but baloney and cheese…but for now, a few links:
- The Sandwich is Britain’s Greatest Contribution (The Independent)
- Best Sandwiches in the U.S. (Food & Wine)
- Ten Best Sandwich Recipes (Real Simple)
Bakersfield Blonde 