Friday, May 11, 2012

Open Faced Italian Sandwich


Columbus Salame sent me the greatest care package yesterday, and I wanted to showcase one flavor today at lunch.   Using toasted rosemary ciabatta, I layered flavor upon flavor for an amazing open faced sandwich that you must try!

Open Faced Italian Sandwich

Ingredients:
  • Rosemary Ciabatta bread, sliced thin and toasted
  • Provolone cheese
  • Fontina cheese
  • Columbus Toscano Salame, thinly sliced
  • arugula
  • olive oil
  • basil, julienned
  • white balsamic vinegar
  • Parmesan, shaved
  • lemon zest
  • cracked pepper
Directions:   Assembly is the key to a beautiful looking and tasting sandwich!   Thinly slice the ciabatta bread and toast lightly.   Next, layer the cheeses on the toasted bread and place under a broiler until JUST melted.  Add thinly sliced Toscano Salame from Columbus, which is their leanest.   Top with arugula, a drizzle of olive oil, thinly julienned fresh basil, a splash of white balsamic vinegar, shaved Parmesan, lemon zest and finish with a bit of cracked pepper.

This is a great lunch, but you can bring it down to hors d'oeuvre size by using toasted rounds instead of the larger bread.  

3 comments:

Christine's Pantry said...

Sandwich looks good.

Mario's Italian Kitchen said...

Love all the different ingredients you used.

Kelly | Eat Yourself Skinny said...

What a great recipe, this looks super delicious! :)