Ingredients
Scale
- 1 fresh baguette
- 8-10 slices fresh mozzarella, patted dry if too wet
- 2 ripe Roma tomatoes, thinly sliced
- 1 pinch of salt and pepper
- 1-2 tsp red wine vinegar, or sliced pepperoncini or thinly sliced red onion
- 1/4 cup fresh basil leaves, or arugula
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, grated or pressed
- 8-10 slices of salami, or your favorite Italian cured meat
- 4-6 slices prosciutto
- 4 Tbsp basil pesto
Instructions
- Prepare the bread by mixing the olive oil and grated garlic in a small bowl.
- Slice the baguette in half lengthwise and then into 4 pieces, or into 8 pieces for smaller sandwiches.
- Brush the cut sides of the bread with the garlic oil mixture.
- Preheat a skillet or griddle over medium heat and toast the bread, cut-side-down, for about 1-2 minutes until golden and crisp.
- Flip the bread and toast it for another minute if desired.
- To assemble, layer mozzarella, salami, and prosciutto on the bottom half of the bread.
- Add thinly sliced tomatoes, season with salt and pepper, and drizzle with a bit of red wine vinegar to enhance the flavor of the tomatoes.
- Top the sandwich with fresh basil leaves.
- Spread about 2 tablespoons of basil pesto onto the top halves of the bread.
- Close the sandwiches, let them rest for 1-2 minutes, then slice and serve.
Notes
For added flavor, feel free to experiment with different Italian cured meats.
Ensure the mozzarella is dry to avoid a soggy sandwich.
You can substitute fresh basil with arugula for a peppery kick.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 4g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 45mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.