• Servings 8 half sandwiches
  • Prep 15 min
  • Cuisine
  • Skill Level

Salami Arugula and Fennel on Ciabata


  • 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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