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

  • 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.  


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! :)