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Salami Caprese Ciabatta

What makes a good sandwich? The answers are most likely as diverse as the sandwiches. For me a good sandwich is a combination of moisture and crunch, a combination of a protein source with vegetables and/orfruits and the right choice of bread. Last but not least, I need to be able to eat it. Eating tower-high sandwiches often means that you cannot enjoy all elements together. They may look fabulous on a photo, but they’re not always easy to eat, without deconstructing them.

2 salami Caprese ciabatta

This Salami Caprese Ciabatta has crunch from the roasted salami and toasted bread, moisture from the tomatoes. The protein sources are salami and mozzarella and the tomato slices deliver the vegetable/fruity element. The ciabatta is a relatively plain bread and allows the subtle flavors to come through, while adding stability.

What are the ingredients?

  • Mozzarella. I would prefer Buffalo Mozzarella, but the cow’s milk version works equally fine
  • Onion – in principle any type of onion will do, but don’t select a very sharp one; it will overpower the rest
  • Tomato – a flavorful one
  • Salami – here you can go any way you want. My preference is for thin slices, they can be roasted nice and crispy. Try a Genova salami, or a Spanish chorizo, sopressata or any type you like or have in the fridge.
  • Basil – fresh or a basil pesto will do as well
  • Ciabatta or any other type of bread
  • Salt & pepper
Ingredients ciabatta sandwich

When I makes sandwiches, I like the to come together fast. Why? Because I don’t allow myself too much time to prepare a very elaborate one, with all kind of different ingredients that I may not know what to do with other than toss them in a salad.

I do like sandwiches that are slightly different from the traditional, cold cuts, shredded lettuce, and tomato. This Salami Caprese Sandwich is close to the traditional (boring) concept, but ……. it is just a little different.

This is how you make this Salami Caprese Sandwich:

  • Cut the bun open and toast in a grill pan or under the broiler
  • Roast the salami slices in a grill pan without oil or butter until crispy
  • Place the onion slices in the grill pan until brown
  • Slice the tomato
  • Slice the mozzarella
  • Have fresh basil ready or basil pesto
Salami Caprese sandwich, top off

Next step is the start building the sandwich. Place the salami slices on the bottom of the bun, then cover with the mozzarella and place the sandwich under a broiler. Once the Mozzarella is melted, add the onion, topped by tomato slices and basil or pesto. Sprinkle with salt and pepper and place the other half of the bun on top.

Enjoy this Salami Caprese Ciabatta and come back for more.

Inside on Salami Caprese sandwich

Salami Caprese Ciabatta

This Salami Caprese Ciabatta is crunchy and moist at the same time. Roasted salami, toasted bread, tomato slices and mozzarella.
Prep Time5 mins
Cook Time15 mins
Servings: 2 people
Author: Marinka

Ingredients

  • 2 ciabatta rolls
  • 2 ounces sliced salami approx. 8-10 slices
  • 1 tomato
  • 1/4 onion sliced
  • 4 ounces Mozzarella cheese
  • fresh basil leaves or basil pesto
  • salt and pepper

Instructions

  • Heat the broiler to high and toast the ciabatta rolls you cut in half, horizontally. (NOTE 1)
  • Roast the salami slices in a grill pan until they are crispy. No oil or butter needed.
  • Transfer the salami to paper towels to absorb the fat.
  • Place the onion slices in the grill pan and cook until brown and soft. (NOTE 2)
  • Cut the Mozzarella and tomato in thin slices and set aside.

Now build the sandwich:

  • Divide the salami over the 2 bottom halves of the ciabatta, then cover with the Mozzarella.
  • Place on a baking dish and slide the baking dish under a broiler until the Mozzarella melts. This will take about 5 minutes. (NOTE 3)
  • Take the sandwich halves out of the oven, add the onion, tomato and basil leaves.
  • Sprinkle with salt and pepper and serve.

Notes

  1. Any other type of roll will do as well. Toast to add crunch and to avoid that the sandwich becomes soggy from the grease and melted cheese.
  2. No need to add oil or butter when baking the onions. There is a little fat left in the pan from the salami to cook them in.
  3. When melting the Mozzarella, it is better to go slow and take a little more time, then to go fast and burn the Mozzarella before it is thoroughly melted.

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