Description
A rustic, flavor-packed sandwich layered with homemade almond-basil pesto, fresh mozzarella, spicy and mild Italian meats, arugula, and fennel, all inside a crusty ciabatta loaf. Perfect for make-ahead lunches or picnics.
Ingredients
– ½ cup raw almonds
– 1 garlic clove
– 1½ cups fresh basil
– Zest of 1 lemon
– ½ cup grated Parmigiano-Reggiano
– ½ cup olive oil
– ½ tsp kosher salt
– 1 large ciabatta loaf
– ¼ lb hot coppa (or spicy halal salami)
– ¼ lb finocchiona (or mild halal salami)
– 12 oz fresh mozzarella
– 2 cups baby arugula
– 1 small fennel bulb, thinly sliced
– 1½ Tbsp lemon juice
– 1 Tbsp olive oil
Instructions
1. Toast almonds (optional), let cool.
2. Blend pesto ingredients in a food processor until creamy but textured.
3. Slice ciabatta and hollow it out.
4. Spread pesto on both halves of the bread.
5. Layer meats, then mozzarella.
6. Toss arugula and fennel with lemon juice and oil; layer on top.
7. Close sandwich, wrap tightly, and refrigerate for at least 1 hour.
8. Slice and serve.
Notes
– Best served after chilling 1–24 hours.
– Use halal meats and gluten-free bread as needed.
– Pesto can be made 3 days ahead.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Sandwich, Lunch
- Method: No-cook, chilled
- Cuisine: Italian