Directions
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My favorite Italian sandwich is very simple. I make small ciabatta, using Carol Field's recipe from her book THE ITALIAN BAKER, panini size.
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Split and drizzle Filippo Berio extra virgin olive oil, the fruitier, the better, over each piece of ciabatta.
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Slice good quality hard imported salami as thinly as possible. Place the salami in overlapping rows on the dread. Drizzle just a bit of oil on top of the salami.
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Top the salami with thin slices of Parmigiano cheese. Use a cheese slicer to produce thin slices; do not use grated cheese.
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Drizzle a bit more oil on top of the cheese. Enjoy immediately.
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Note: You can also add marinated chopped olives, tapenade, etc., but I like the simple version best. You can also make a big sandwich and slice it into individual pieces.
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Note: Use ciabatta. It is a thin bread, but chock full of flavor. Focaccia is too bready for this sandwich.
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