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This salami sandwich is simple but delicious. The only thing that takes time is the sundried tomato and cipollini onion spread. But, you can make it ahead of time and when you’re ready to build your sandwich, you’ll be done in no time. If you can make a trip to a specialty shop to buy the salami and provolone cheese, I would recommend it. As I said in the intro to my video, I did eat this for lunch and dinner when filming, that’s how good it was. Enjoy!
SALAMI SANDWICH WITH PROVOLONE, FRESH BASIL & SUNDRIED TOMATO & CIPOLLINI ONION SPREAD
Recipe by Mark Calaminici | Food Loves Company
Serves 2
Ingredients
2 tbsp. unsalted butter
200g cipollini onions, trimmed and peeled
Salt, to taste
Freshly cracked pepper, to taste
100g sundried tomatoes, drained
1 calabrian chili, seeds removed, optional
2-3 tbsp. Extra virgin olive oil
2 panini buns, 8 inch, sliced, toasted (optional)
150g mild provolone cheese
150g Milano salami or salami of choice, thinly sliced
Fresh basil, to taste
Method
1. Preheat oven to 325 degrees. On the stove on medium-high heat, melt butter in a cast iron pan or pan that is able to be transferred to the oven. Add onions and season with salt and freshly cracked pepper. Toss to coat the onions. Transfer onions to the oven and roast, tossing occasionally, until the onions are caramelized and tender, about 30-40 minutes. Remove and let onions come to room temperature.
2. For the spread - Add onions, sundried tomatoes, chili and extra virgin olive oil into a food processor fitted with the steel blade. Season with salt and freshly cracked pepper and pulse until you achieve the consistency to your liking. I like to get a consistency that is very smooth and close to a puree.
3. Lay the bottom half of the bread on a work surface. Spread the sundried tomato and onion spread on one or both halves of your bread. Lay down the provolone on the bottom half of the bun. Then layer salami and garnish with fresh basil, as much as you like. Enjoy!