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.