Fried salami sandwich & tomato and bocconcini salad
Yes, I know it’s been way too long. Moving, extreme heat, and slacklining have all distracted me from baking and blogging for quite a while! I now, however, have something wonderful and delicious to share…
Baked salami sandwiches and tomato salad. It’s more amazing than I can actually demonstrate via text and not terrific photos. You’ll just have to trust me on this one and try it out for yourself. The crunchy salami, warm goat cheese, and roasted pepper make the perfect combo for a sandwich, while the grape tomatoes, bocconcini, and basil provide for a light and refreshing side.
Here’s what you’ll need and how it’s done:
• Hot genoa salami (sliced, 50-100g / person)
• Roasted red pepper
• Goat cheese
• Fresh focaccia bread
Heat a pan to medium-high with ~1tbs of olive oil. Add salami and chopped roasted red pepper. Fry up for 7-10 mins until it begins to get slightly crispy on the edges. While this is frying, cut up the focaccia and prepare it for the oven. When frying is done, place the salami and pepper on bread and crumble goat cheese on top (best to be generous – you can thank me later). Bake for a maximum of 5 minutes.
• Grape tomatoes (1-2 pints)
• Bocconcini (pearls)
• Red onion (1/4 finely chopped)
• Fresh basil
• Olive oil
• Balsamic vinegar
• Salt and pepper
Cut tomatoes in half. Strain and add bocconcini pearls. Finely chop and add basil and onion. Make a small mix of olive oil (1-2 tbs), balsamic (1-2 tbs), salt, and pepper and add it to the salad.
This was such a fantastic combo that we’ll definitely be making again, and when we do I’ll take and post much nicer photos. Enjoy, enjoy!