The Italian Salad Sandwich
I put my favorite salad inside a crusty loaf of ciabatta - DELICIOUS...you'll crave this sandwich all summer long!
Foto: Half Baked Harvest
Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup champagne vinegar
- 1 tablespoon fig preserves or 2 teaspoons honey
- 2 cloves garlic, grated
- 2 tablespoons fresh thyme leaves
- salt and chili flakes
- 1 loaf ciabatta bread, halved lengthwise
- 1/2 cup basil or sun-dried tomato pesto
- 1/2 cup sliced pepperoncini
- 1/2 cup fresh basil leaves
- 1/4 cup shaved parmesan
- 2 roasted red/orange peppers, sliced
- 6 slices spicy salami
- 6 slices prosciutto
- 2 ounces thinly sliced pepperoni
- 6 slices provolone cheese
- 6 slices havarti, gouda, or provolone cheese
- 3 cups baby arugula
Steps
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1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and chili flakes 2. Preheat the grill or grill pan to high. Rub each half of the bread with some dressing. Grill the bread, cut side down, for 3-5 minutes or until grill marks appear. 3. Spread the pesto over the bottom piece of bread. In the following order, layer the pepperoncini, basil, parmesan, and sliced peppers. Drizzle with the dressing. Layer the prosciutto, salami, pepperoni, and cheese slices. Add the arugula and toss with the dressing. Add the top piece of ciabatta. Push down on the sandwich. 4. Cut into 6 sandwiches. You can also wrap the uncut sandwich tightly and place it in the fridge for up to 1 day before serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (17% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| extra virgin olive oil | 0.5 cup | - | - |
| champagne vinegar | 0.25 cup | - | - |
| fig preserves or 2 teaspoons honey | 1 tablespoon | - | - |
| garlic | 2 cloves | - | - |
| fresh thyme leaves | 2 tablespoons | - | - |
| salt and chili flakes | - | - | - |
| loaf ciabatta bread | 1 | - | - |
| basil or sun-dried tomato pesto | 0.5 cup | Rp 12.000/kg | Rp 1.422 |
| sliced pepperoncini | 0.5 cup | - | - |
| fresh basil leaves | 0.5 cup | - | - |
| shaved parmesan | 0.25 cup | - | - |
| roasted red/orange peppers | 2 | - | - |
| spicy salami | 6 slices | Rp 5.000/ikat | Rp 150.000 |
| prosciutto | 6 slices | - | - |
| thinly sliced pepperoni | 2 ounces | - | - |
| provolone cheese | 6 slices | - | - |
| havarti | 6 slices | - | - |
| baby arugula | 3 cups | Rp 16.000/kg | Rp 4.800 |
*Estimated market prices, may vary by region
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