This is not your average salami sandwich recipe. I've taken my childhood tastes for zippy mustard and crunchy chips, and elevated them into this Italian sandwich recipe that's just about as elegant as a sandwich can get.
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Try this grown up version of that salami sandwich on white bread that you used to make when you were a teenager. Use the good salami, top with parmesan crisps instead of potato chips, and spread the bread with some fancy mostarda instead of yellow mustard.
Ingredients
- Italian white bread: Go to a local Italian bakery and get some really good sandwich bread that's pillowy soft with a nice crust on the outside.
- Genoa salami: Genoa is probably the most readily available salami that you'll find at the Italian market. Finocchiona, a fennel salami, would also be a great choice.
- Parmesan cheese: You really have to use the good Parmigiano Reggiano to make the parmesan crisps. The stuff in the round container in the grocery aisle will not do. It just won't melt down into these lacy wafers. Maybe because there might actually be sawdust in it. Not good. And even the better, pre-grated stuff doesn't work because anti-caking agents have been added that keep it from melting together properly. It's worth the investment for the flavor, and you can save the rinds to use in soups and sauces later.
- Mostarda: You can use my recipe and make your own mostarda. It takes 4 days, but only because it has to sit around and macerate for a while. But if you're in a hurry, you can just buy some at the store.
Instructions
Make the parmesan crisps:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.Grate parmigiano reggiano on the small side of a box grater.
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Heap two tablespoons of grated cheese for each crisp into well-spaced piles on the parchment. You can gently tap it down on top if you want.
Bake for 3-5 minutes until cheese is bubbling and beginning to crisp. Remove from oven and allow to cool completely.
Assemble the salami sandwich:
Place 1-2 layers of salami slices on the bread. Top with 2 frico chips, then add mostarda before placing the other slice of bread on top.
When making the salami sandwich, don't over pile the ingredients. You just want one layer of each, so all the ingredients have their chance to shine.
Related Recipes
- An Italian Steak Sandwich with Grilled Radicchio is another snazzier take on a traditional sandwich recipe.
- A Grilled Eggplant Sandwich with Mozzarella, Tomatoes, and Basil is satisfying on a summer day.
Recipe
Salami Sandwich with Parmesan Crisps and Mostarda
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Equipment
Ingredients
- 4 slices good Italian bread
- 8 slices artisan salami such as finocchiona or genoa per sandwich
Frico
- 2 tbsb grated parmigiano reggiano
Instructions
Parmesan Crisps
- Preheat oven to 400 degres
- Line a baking sheet with parchment paper
- Grate parmigiano reggiano on the small side of a box grater. I found that it worked better if the cheese was perpendicular to the counter, giving you longer shreds. This gave the frico a lacier texture.
- Heap two tablespoons of grated cheese for each crisp into well-spaced piles on the parchment.Bake for 3-5 minutes until cheese is bubbling and beginning to crisp.
- Remove from oven and allow to cool completely.
Assemble the Salami Sandwich
- Place 1-2 layers of salami slices on the bread. Top with 2 frico chips, then add mostarda before placing the other slice of bread on top.
- When making the salami sandwich, don't over pile the ingredients. You just want one layer of each, so all the ingredients have their chance to shine.
Notes
- You really have to use the good Parmigiano Reggiano to make the parmesan crisps. The stuff in the round container in the grocery aisle will not do. It just won't melt down into these lacy wafers. Maybe because there might actually be sawdust in it. Not good. And even the better, pre-grated stuff doesn't work because anti-caking agents have been added that keep it from melting together properly. It's worth the investment for the flavor, and you can save the rinds to use in soups and sauces later.
- You'll also need to use the small side of a box grater to grate the cheese. If you use a microplane, the cheese is too thin and delicate and won't hold the shape of the wafers.
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