Pressed Salami Sandwich
It’s the height of summer and our herb gardens are in full bloom. Making a green onion and basil vinaigrette is ideal for salads and drizzled on grilled fish, but it’s also perfect for layering into pressed sandwiches. Pressed sandwiches are hearty and weighted to compress the layers, making them pool side and picnic-friendly. Set a heavy skillet or a sheet pan with cans on top of these sandwiches to allow the vinaigrette to soak in and the flavors to meld. The sandwiches are easily customizable by using focaccia for the ciabatta, layering in spinach for the arugula or swapping prosciutto for the salami. These hearty sandwiches pack nicely when headed to the beach and are also a lovely treat for brunch, bridal showers and parties. This recipe is feature in Inside Northside magazine July/August 2021 issue. I'd love to see your version so tag me on Instagram @y_delicacies.
Green Onion and Basil Vinaigrette
Yvette Zuniga Jemison YDelicacies.com
Makes: 1 ¾ cup
1 cup green onion tops, tightly packed
1 cup fresh basil leaves and tender stems, tightly packed
1/3 cup apple cider vinegar
1 clove garlic
½ teaspoon red pepper flakes
½ teaspoon salt
1 cup olive oil
1.Puree the green onions, basil, vinegar, garlic, red pepper flakes in a blender.
2 Pour the olive oil into the blender on low speed. Increase speed to high until well blended and smooth. Store in an airtight container up to 5 days.
Pressed Salami Sandwich
Yvette Zuniga Jemison YDelicacies.com
Servings: 6
1 ciabatta loaf (about 1 pound)
¼ cup basil vinaigrette
½ pound salami, thinly sliced
16 ounces fresh mozzarella sliced.
1/2 cup sun dried tomatoes in oil, drained and chopped
1/2 cup sliced pepperoncini, drained and sliced
1. Cut the bread in half horizontally and open the loaf with the cut sides up.
2. Drizzle and spread 2 tablespoons of the vinaigrette on each cut side of the bread.
3. Layer the salami in an overlapping layer on the bottom half of the bread.
4. Top with an overlapping layer of mozzarella slices. Top with a layer of sun dried tomatoes followed a layer of pepperoncini.
5. Place the ciabatta top on the sandwich.
6. Tightly wrap in plastic wrap. Store in the refrigerator weighted down with a heavy skillet or a baking sheet topped with cans. Press for 6 hour, but preferably overnight. Cut in long narrow slices and serve chilled.
