Salami Arugula and Fennel on Ciabata
Ingredients
| 2 jarred roasted red peppers, drained | ||
| 2 cloves garlic | ||
| 1 tsp chopped thyme | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 3/4 cup of mayonnaise | ||
| 1/2 lb of fennel bulb, thinly sliced (about 2 cups) | ||
| 3 cups argula | ||
| 1/2 lb of thinly sliced salami | ||
| 3/4 cup of shaved Parmesan cheese | ||
| 2 tbs olive oil | ||
| 1 tbs red wine vinegar | ||
| 8 slices of ciabata bread | ||
| kosher salt and fresh cracked black pepper to taste |
This is a wonderful sandwich with the peppery bite of arugula, with off sets savory salami and the anise flavor of fennel.
- Add the red pepper, garlic and mayonnaise to the bowl of a food processor. Process until smooth and well incorporated.
- Fold in the thyme and season to taste with salt and pepper. Set aside.
- For the sandwich place the fennel in a bowl and sprinkle it with a little salt and allow it to sit for about 5 minutes so that it starts to wilt.
- Add the arugula and shaved Parmesan.
- Add the olive oil, vinegar and a little more salt and peeper.
- Spread the mayonnaise on 1 side of each piece of bread.
- Top 4 slices of bread with salami, fennel and arugula mixture.
- Top with the remaining bread. Slice and serve.
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