_ INGREDIENTS
1/2 cup basil pesto (recipe follows)
1 loaf ciabatta bread, halved lengthwise
6 slices prosciutto
6 slices spicy salami
1 roasted red pepper, sliced
1 cup marinated artichokes, drained and quartered
8 ounces fresh burrata or mozzarella
1/2 cup oil packed sun-dried tomatoes, oil drained and chopped
1 cup baby arugula
4 ounces provolone, sliced
LEMON BASIL PESTO
1/4 cup extra virgin olive oil
2 cups fresh basil
1/3 cup grated parmesan cheese
2 tablespoons toasted pine nuts
zest and juice of 1 lemon
1 pinch crushed red pepper flakes
kosher salt
_ INSTRUCTIONS
1. Lay the bread cut side up on a clean work surface. Working with the
top piece of the loaf, pull out some of the insides to create a space for
the filling. Spread both cut sides of bread with pesto.
2. Working with the bottom piece of bread, layer on the salami,
prosciutto, artichokes, red peppers, and sun-dried tomatoes. Tear the
burrata and layer evenly over the veggies. Add the provolone. Sprinkle
the arugula over top. Add the top half of the ciabatta and gently push
down on the sandwich.
3. Wrap the sandwich tightly in plastic wrap and place in the fridge for
1 hour or up to 1 day. Before serving, cut into 4-6 sandwiches.
4. Alternately, you can warm the sandwich in a 350 degree oven for 15
minutes or until the cheese is melted. This is really good.
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