- makes a winning sandwich with cheese and roasted peppers
- excellent in ham & cold cuts platter
- great in hors d'oeuvres
- super pizza topping
Salami Sandwich & Co.
*recipe adapted from citterio.com
2 slices Green Olive Ciabatta
half pack sliced Citterio Salami Milano
50 g robiola cheese (or 1/2 cup mascarpone and 1/3 cup ricotta)
1 tsp acacia honey
20 g Soncino salad (or lamb lettuce)
12 g walnuts
Toast the walnuts in a small non-stick pan over a medium flame, moving them about often to stop them from burning. Let them cool and chop them roughly with a knife.
In the meantime, warm the ciabatta in the oven.
Wash the salad leaves and gently pat them dry with a kitchen roll.
Cut the ciabatta in half horizontally and spread the bottom half with robiola, then continue adding salad, slices of salami, walnuts, and finally the honey.
Put the top back on the ciabatta, push down gently and enjoy your salami sandwich with the surprising taste!
Pork, salt, sugar, pepper, preservatives (potassium nitrate, sodium nitrite), aromatic plants.
Storage: keep in a cool dry place and in the refrigerator at +4°C once opened.
Shelf life: 120 days frozen