Marinated Salumi Sandwich
For the pesto:
1/2 cup raw almonds
1 small garlic clove
1 1/2 cup basil leaves
1 teaspoon lemon zest, from 1 lemon
1/4 cup freshly grated parmigiano Reggiano cheese
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt
for the sandwich:
1 large loaf ciabatta bread, sliced in half horizonally
1/4 pound thinly sliced hot coppa or other spicy salumi
1/4 pound thinly sliced finochiona
3/4 pound ball lightly salted fresh mozzarella, sliced or torn
2 cups baby arugula
1 small fennel, thinly sliced
1 1/2 tablespoons lemon juice, from half of a lemon
1 tablespoon extra virgin olive oil
As seen on: Giada in Italy, Episode 10. Bocce Ball Picnic.
For the pesto, place the almonds and garlic in the bowl of a food processer. Pulse to coarsely chop. Add the basil, lemon zest and cheese and pulse to combine. Add the olive oil and salt and puree until a smooth paste forms.
Open the loaf of bread and pull out some of the excess bread from the inside leaving a slightly hollowed out loaf of bread. Spread the pesto evenly over the inside of both sides of bread. Layer the coppa, finochiona and mozzarella on the bottom of the bread. In a small bowl toss together the arugula, fennel, lemon juice and olive oil. Top meats and cheese with the salad. Top with the remaining half of the bread and press together. Wrap tightly in plastic wrap. Refrigerate for at least an hour or up to over night before slicing and serving.
*Cooks note- The inside of the bread can be dried and made into breadcrumbs for a later use.